PIZZA / APPETIZER
TUSCAN WOOD-FIRED BREAD BOWL
Wood-fired bread bowl stuffed with creamy ricotta, burrata cheese, Italian meatballs, marinara, mushrooms & spinach   |  16

ENTREES
PAN-SEARED ALASKAN HALIBUT
Cashew chive crumble, braised napa cabbage, saffron sauce & baby beets   |  29

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


PORK TOMAHAWK
Grilled with a rose apple mostarda, sauteed garlic broccolini & herb roasted fingerling  |  25

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


WOOD-FIRED CHICKEN 
Roasted one-half chicken tossed in a Chanterelle sauce, served with crispy Brussels, bacon & parsnip puree   |  20

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


BAKED CREAMY PESTO RIGATONI
With cherry tomatoes   |  16
     -  Add Sausage +3
     -  Add Chicken +3
     -  Add Shrimp +5

- Wine Pairing: Quady North (Oregon) 7.5/15/46


CHOCOLATE VOLCANO CAKE 
Served with a shot of Zen de La Creme ( lit on fire ) & vanilla ice cream   |  9

COCKTAIL
​THE BAD ASS  |  10
SERVED ON THE ROCKS
Vanilla Boulder Peak Vodka, Passion Fruit Puree, Fresh Lime Juice & Pickett’s Ginger Beer - so good it’s BAD

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​WHISKEY OF THE WEEK
BASIL HAYDEN DARK RYE |  12
SERVED UP OR ON THE ROCKS
A Blend of Kentucky Rye, Canadian Rye & California Port
PALATE: Complex blend of caramel, dried fruit, and oak with back notes of spice and a rounded mouth feel
FINISH: Lingering dried fruit with a hint of sweetness & rye spice.

2nd BIRTHDAY SPECIALS!
SUNDAY, JANUARY 12th
(11-7pm)

$2 TRI-TIP  SLIDERS
$2 MIMOSA
$2 DRAFT BEER/CIDER
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SUNDAY BRUNCH SPECIALS
(11-3pm)

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

STEAK & EGGS
With fingerling potatoes  |  16

PIZZA / APPETIZER
TUSCAN WOOD-FIRED BREAD BOWL
Wood-fired bread bowl stuffed with creamy mascarpone, ricotta, pancetta, salami, artichoke hearts & roasted garlic   |  16

ENTREES
ALASKAN HALIBUT
Pan-seared with sea bean pesto, crispy fried broccolini, Mountain rose apple & fennel salad  |  29

- Wine Pairing: Murietta’s Well (Livermore) 5.5/11

MUSCOVY DUCK
Pan-seared duck breast finished in the wood-fired oven, confit leg, bourbon cherry demi, caramelized kobucha puree &  baby beets  |  25

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

WINTER CARBONARA 
Prosciutto, Mushroom & baby kale tossed in a creamy Carbonara sauce   |  16

Add Shrimp +5
Add Grilled Chicken +3

- Wine Pairing: Chateau Ste Michelle (Washington) 3.5/7/22

DESSERT
CHOCOLATE RED VELVET CAKE 
With orange mascarpone ice cream   |  9

APPETIZER
CRISPY FRIED ASPARAGUS
With Bacon bearnaise dipping sauce   |  10

PIZZA
STUFFED CRESCENT PIZZA
Half pizza half calzone, wild Chanterelles, creamy Burrata cheese, baby kale, marinara & ricotta cheese   |  16

ENTREES
STEAK DIANE
Beef Filet medallions in a rich mushroom cognac sauce, served with wilted spinach & Yukon mashed potatoes  |  26

- Wine Pairing: Spoken Barrel Cabernet 5.5/11/34

MUSCOVY DUCK
Pan-seared duck breast finished in the wood oven, confit leg tossed, bourbon cherry demi, caramelized parsnip with sage puree & crispy Brussels  |  28

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

CREAMY SAUSAGE LINGUINI 
Creamy sausage fennel & winter squash ragu tossed with linguini   |  16
Add Shrimp +5
Add Grilled Chicken +4

- Wine Pairing: Blindfold by Orin Swift (Central Coast) 6/12/37

DESSERTS
DRUNKEN BROWNIE 
With bourbon caramel Ice cream   |  9

COCKTAIL
THE GOOD MULE  |  10
SERVED UP
Spicy Boulder Peak Vodka with Pickett’s Ginger Beer and Pomegranate, Grapefruit & LIme Juice. Refreshing and Spicy
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WHISKEY OF THE WEEK
ANGEL’S CALL - DBC WHISKEY |  18
SERVED UP OR ON THE ROCKS
NOSE: Hints of honeysuckle & vanilla
PALATE: Subtle orange peel with hints or coriander revealing a warm spicy flavor
FINISH: Sweet dry oak finish

CRISPY FRIED ASPARAGUS
With Bacon bearnaise dipping sauce   |  10

STUFFED CRESCENT PIZZA
Half pizza half calzone, wild Chanterelles, creamy Burrata cheese, baby kale, marinara & ricotta cheese   |  16

STEAK DIANE
Jenner family beef Filet medallions in a rich mushroom cognac sauce, served with wilted spinach & yukon mashed potatoes  |  26

- Wine Pairing: The Prisoner by Orin Swift (Napa) 12.5/25/76

MUSCOVY DUCK
Pan-seared duck breast finished in the wood oven, confit leg tossed, bourbon cherry demi, caramelized parsnip with sage puree & crispy Brussels  |  28

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

CREAMY SAUSAGE LINGUINI 
Creamy sausage fennel & winter squash ragu tossed with linguini   |  16
Add Shrimp +5
Add Grilled Chicken +4

- Wine Pairing: Markham Chardonnay (Napa) 6/12/37

DRUNKEN BROWNIE 
With bourbon caramel Ice cream   |  9

APPETIZER
FIG & HONEY BRAISED LAMB RIBLETS
With hummus, pickled red onion, feta & pita   |  10

PIZZA
CHICKEN ALFREDO GARLIC KNOT CALZONE
Grilled chicken, roasted garlic, spinach, artichoke hearts, fresh herb ricotta & parmesan cream sauce   |  16

ENTREES
JENNER FAMILY BEEF 14oz. NEW YORK STEAK
Grilled with sauteed creamy garlic prawns & herbed roasted fingerlings  |  28

- Wine Pairing: The Prisoner by Orin Swift (Napa) 12.5/25/76


MAPLE PECAN ENCRUSTED WOOD-FIRED SALMON
With cherry & wilted spinach wild rice  |  21

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


RIGATONI PASTA 
With winter squash, Kale, Italian sausage & parmesan cheese |  16
    Shrimp +5
    Grilled Chicken +4

- Wine Pairing: Markham Chardonnay (Napa) 6/12/37


DESSERTS
DRUNKEN BROWNIE 
With bourbon caramel ice cream   |  7
+ Add a shot of Zen de la Creme chocolate liqueur  |  8

APPETIZER
BOURBON CHERRY GLAZED SMOKED PORK RIBLETS  |  10


PIZZA
CHICKEN PARMESAN ROTOLO
Crispy fried chicken breast, roasted garlic, fresh basil with marinara sauce & extra cheese   |  16


ENTREES
JENNER FAMILY BEEF 14oz. NEW YORK STEAK
peppercorn-crusted & pan-seared with creamy pan sauce, Yukon herb Frites & wilted kale  |  27

- Wine Pairing: Ruffino Modus Super Tuscan 8/16/49

PORK TOMAHAWK
Stuffed with apples and gouda, pecan chive pesto, crispy delicata squash rings with arugula & roasted fingerlings  |  18

- Wine Pairing: Quady North Cabernet Franc 7.5/15/46


PROSCIUTTO & SAGE WRAPPED CALIFORNIA STURGEON
Marsala wine reduction served with garlicky broccolini pearl couscous   |  21

- Wine Pairing: Imagery Pinot Noir 5.5/11/34


RIGATONI PASTA 
Wild mushroom, leek & artichokes hearts tossed in a Fontina herb garlic cream sauce & rigatoni pasta  |  16
Shrimp +5
Grilled Chicken +4

- Wine Pairing: Parducci Pinot Gris 4/8/25

DESSERTS
BUTTERSCOTCH BUDINO WITH SEA SALT CARAMEL 
A sweet Italian custard topped with sea salt caramel   |  7

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

STEAK & EGGS
With fingerling potatoes  |  16

APPETIZER
CRISPY DEEP FRIED DELICATA SQUASH RINGS
With a creamy pomegranate dipping sauce | 10

ENTREES
JENNER FAMILY BEEF 14OZ NEW YORK STEAK
Topped with crumbled rogue creamery blue cheese, goat horn peppers, and roasted garlic, finished in the wood-fired oven, over thyme roasted root vegetables | 27

- Wine Pairing: Quady North Cabernet Franc 7.5/15/46

DRAPER VALLEY 1⁄2 CHICKEN
In a creamy leek & chanterelle sauce, wilted kale, served with butternut squash and rosemary biscuits | 18

- Wine Pairing: Markham Chardonnay 6/12/37

ROMESCO BAKED PACIFIC ROCKFISH
Over herbed rice tossed with asparagus & prosciutto | 21

Wine Pairing: Outlot Sauvignon Blanc 3.5/7/22

CLAM LINGUINE
Clams tossed in garlic, white wine, fresh herbs, cherry tomatoes & linguine | 18 ( add shrimp +5 )

- Wine Pairing: Imagery Pinot Noir 5.5/11/34

DESSERTS
CARAMELIZED APPLE THYME BUNDT CAKE
Served warm with house-made local red currant Ice cream | 7

HEIRLOOM CARROT CAKE
Served warm with a home-made spiced vanilla ice cream | 7

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APPETIZER
CRISPY DEEP FRIED DELICATA SQUASH RINGS
With a creamy pomegranate dipping sauce  |  10

ENTREES
JENNER FAMILY BEEF 14oz. RIBEYE
“The Hundred Mile Plate - everything is sourced within 100 miles” Jenner Family Ribeye, served with local sautéed chanterelles, Rogue Creamery blue cheese & Klamath Yukon potato au gratin, sides of Denny Bar bourbon steak sauce & fresh Klamath horseradish  |  27

- Wine Pairing: Quady North Cabernet Franc 7.5/15/46

HERB ROASTED DRAPER VALLEY CHICKEN
With local heirloom raspberry & Laust Sparrow gin preserves, caramelized kabocha squash mash & wilted kale  |  18

- Wine Pairing: Markham Chardonnay 6/12/37

CRISPY FRIED PACIFIC ROCKFISH
Wtih lemon hollandaise,  creamy poppy cabbage slaw, caramelized brussel sprouts & herb roasted fingerlings   |  21
- Wine Pairing: Outlot Sauvignon Blanc 3.5/7/22

ROTINI PASTA 
Tossed with spinach in a portobello mushroom & sun-dried tomato cream sauce  |  18
Grilled Tri-tip +5
Chicken +5
Shrimp +5

- Wine Pairing: Imagery Pinot Noir 5.5/11/34
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DESSERT
CARAMELIZED APPLE THYME BUNDT CAKE 
Served warm with house made local red currant ice cream   |  7

APPETIZER
CRISPY DEEP FRIED DELICATA SQUASH RINGS
With a creamy pomegranate dipping sauce  |  10

ENTREES
HERB ROASTED DRAPER VALLEY CHICKEN
Half chicken with Laust Sparrow gin-soaked sundried tomato, wild mushroom sauce with wilted kale & herbed rice  |  18

- Wine Pairing: Blindfold White Blend (California Coast) 6/12/37

CRISPY FRIED PACIFIC ROCKFISH
Wtih lemon hollandaise,  creamy poppy cabbage slaw,
caramelized Brussel sprouts& herb roasted fingerlings   |  21

- Wine Pairing: Ramon Bilbao Albarino (Spain) 5/10/31

ROTINI PASTA 
Tossed with spinach in a Rogue Creamery blue cheese, roasted garlic & herb cream sauce  |  18
Grilled Tri-tip +5
Chickenp +5
Shrimp +5

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

DESSERTS
HEIRLOOM CARROT CAKE 
Served warm with a homemade spiced vanilla ice cream   |  7

COCKTAIL
HOT TODDY  |  10
SERVED STEAMING HOT
Fresh lemon juice, simple syrup and Combier Orange Liqueur and Hot Water  |  Choose: Whiskey or Laust Sparrow Gin

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WHISKEY
TOKI JAPANESE WHISKEY  86° |  9
SERVED UP OR ON THE ROCKS

PALATE - Grapefruit, green grapes, peppermint, thyme.
FINISH - Subtly sweet and spicy finish with a hint of vanilla oak, white pepper and ginger.

APPETIZER
PORK SHANK WINGS
Smoked with rosemary plum glaze  |  10

ENTREES
MAPLE & MUSTARD ROASTED CHICKEN
Maple & Mustard roasted Draper Valley chicken with bacon jam,  brown sugar delicata squash & crispy brussels sprouts  |  18

- Wine Pairing: Ruffino Modus Super Tuscan (Tuscany) 8/16/19


CRISPY SAGE PACIFIC ROCKFISH
Over creamy goat cheese & kobucha squash polenta topped with arugula salad & prosciutto croutons   |  21

- Wine Pairing: Ramon Bilbao Albarino (Spain) 5/10/31


PRAWNS & PASTA 
Prawns, creamy sundried tomato & basil linguini   |  18

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

DESSERTS
WARM SPICED PLUM CAKE 
With orange-infused house-made ice cream  |  7

SMORES TART   |  7

COCKTAIL
​SPICED HOT CIDER  |  9
SERVED STEAMING HOT
House-made Cinnamon liqueur in steaming hot cider topped with Fall-spiced compound butter.

WHISKEY
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.