March 5-8

APPETIZER
ITALIAN STUFFED ARTICHOKES
Wood-fired & stuffed with sausage, bread crumbs, Parmesan cheese, hazelnuts, served with paprika aioli  |  15

ENTREES
GARLIC & HERB ROASTED SALMON 
Honey thyme baby carrots with a creamy spinach risotto   |  24

- Wine Pairing: Imagery Pinot Noir (Clarksburg) 5.5/11/34

JENNER FAMILY BEEF TOP SIRLOIN
Grilled & served with green garlic Chermoula sauce, Moroccan spiced roasted potatoes & asparagus   |  26

- Wine Pairing: Daniel Cohn Bellacosa Cabernet Sauvignon (North Coast) 7.5/15/46

SPRING SPAGHETTI POMODORI
Spaghetti tossed with sautéed cherry tomatoes, garlic, white wine + herbs, topped with shaved Parmesan & fresh basil   |  16
  Shrimp +5
  Clams +4
  Chicken +3

- Wine Pairing:  Estancia Merlot (Central Coast) 3.5/7/22

DESSERT
GERMAN CHOCOLATE CAKE
With a boozy coconut ice cream  |  9

COCKTAILS
FRENCH MARTINI
Boulder Peak Vanilla Vodka, Fresh Pineapple Juice & Lejay Creme de Cassis   |  10

LEMON DROP
Boulder Peak Lemon Vodka, Fresh Lemon Juice & Simple Syrup   |  10

WHISKEY OF THE WEEK
THE TYRCONNELL OLD PORT CASK FINISHED IRISH WHISKEY   |  18

Nose: Fruity & thick with notes of roots, tropical fruits, mixed conserves and a green character
Palate: Jammy and thick. There is a marked sweetness with notes of barley sugar and malt
Finish: Sweet and long with marmalade and a little oak

Sunday 11-3pm

​HAM BENEDICT
Thinly sliced smoked ham, poached eggs, hollandaise, on toasted English muffins with herb-roasted fingerlings  | 14

FRENCH TOAST
With Huckleberry & whiskey whipped cream, maple syrup + bacon |  12

VEGETABLE SCRAMBLE
Three-egg scramble, over sweet potato and fresh vegetable hash & topped with arugula salad  | 13

STEAK & EGGS 
With fingerling potatoes  |  16

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