October 17-20

LOADED POTATO CROQUETTES
Jalapeño, cheddar, and potatoes breaded and fried crispy with seasoned sour cream & chives  |  10

LOCAL PORK LOIN
Apple cider brined; served with rosemary plum chutney, maple cardamom & bacon roasted turnips and crispy brussels sprouts  |  18

- Wine Pairing:  Sobon Barbera (Amador County)  4/8/25

PAN SEARED PACIFIC ROCKFISH
Served over heirloom carrots, golden beets & crispy chickpeas; topped with lemon dressed arugula salad   |  21

- Wine Pairing: Outlot Sauvignon Blanc (Sonoma) 3.5/7/22

PESTO LINGUINE
Basil pesto tossed with linguine and topped with creamy
lemon-herb ricotta & blistered cherry tomatoes  |  18
Chicken +3
Shrimp +4

- Wine Pairing: Cline Viognier (Central Coast) 4.25/8.5/26.5

S’MORES TART 
Graham cracker crust, chocolate ganache & whipped marshmallow fluff  |  9

HAM BENEDICT
Thinly sliced smoked ham, poached eggs, hollandaise, on toasted English muffins with herb-roasted fingerlings  |  14
  
BACON PANCAKES WITH LOCAL RASPBERRY PRESERVES
With organic maple syrup & chantilly cream  |  12

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

PINK RUNAROUND  |  9
SERVED ON THE ROCKS
An old DBC favorite - Silver Tequila & Mezcal mingle with Cherry Heering, Fresh Lime & Pineapple juices to bring you a smoky, fruity (but not too sweet) pink cocktail

Saturday Oct. 19th
International Gin & Tonic Day!
LAUST SPARROW G&T ?


DBC DEVIL’S TELL 94°  |  18
SERVED UP OR ON THE ROCKS
NOSE – Hints of Mandarin orange & honeysuckle.
PALATE – Salted English toffee & light toasted oak notes with a hint of leather.
FINISH – Lingers on the palate with a smooth sweet finish.

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