October 10-13

BUTTERNUT SQUASH BEIGNETS
With Goat cheese dipping sauce & bacon jam  |  10

LOCAL CENTER-CUT PORK LOIN
With smoky persimmon BBQ sauce & garlicky green beans; served with herb pecan rice  |  18

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

PAN SEARED STEELHEAD
Topped with wild white Chanterelles, over crispy brussel sprout & caramelized fennel pearl couscous  |  21

- Wine Pairing: Parducci Pinot Gris (Mendocino) 4/8/25

BACON ASPARAGUS CARBONARA
Crispy bacon & asparagus sauteed with white wine & garlic tossed with Rotini in creamy carbonara sauce  |  16
Chicken +3
Shrimp +4
Steelhead +4

- Wine Pairing: Murietta’s Well “The Whip” White Blend (Livermore) 5.5/11/34

WOOD-FIRED PEAR & HAZELNUT TART
With house-made wild Candy Cap mushroom ice cream  |  9

HIBIKI HARMONY 86°  |  16
SERVED UP OR ON THE ROCKS
Melted butter and caramelized dates. A hint of fragrant sandalwood develops into warming, oaky spice.

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