WOOD-FIRED EGGPLANT
Wood-fired oven roasted eggplant stuffed with summer vegetables, caramelized sweet onion, ripe tomatoes, capers & green olives; served with Parmesan herb flatbread   |  12    

JUNIPER RUBBED PORK CHOP
Laust Sparrow gin & apricot jam, sauteed fennel & green beans  |  19
- Wine Pairing: Saldo Zinfandel 7/14/43

PASTA POMODORO
Wood-fired oven blistered cherry tomatoes, roasted garlic, and fresh basil tossed with spaghetti in a California olive oil sauce topped with creamy Burrata cheese  |  16
Add Chicken +2 
Add Shrimp +4 
- Wine Pairing: Montecillo Tempranillo 3.5/7/22

GRILLED SWORDFISH
Sauteed corn, zucchini & chickpeas; topped with Avocado cumin lime aioli  |  26
- Wine Pairing: Ramon Bilbao Albarino 5/10/31
  
WOOD-FIRED SUMMER COBBLER 
Hunter Orchard Peaches & lavender, rosemary & thyme crust; served with vanilla ice cream  |  7  
  

​BRAZILIAN BLUEBERRY MOJITO
SERVED ON THE ROCKS
Avua Cachaca, fresh blueberries & mint, fresh lime juice. You want to have this!   |  10
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LEGENT BOURBON  94°
SERVED UP OR ON THE ROCKS
(finished in red wine and sherry cask)
Rich, chewy bourbon character shines through with caramel, crème brûlée, and butterscotch  |  10

FIRE ROASTED LAMB SHOULDER CHOP 
From Skylark Ranch with Mint Pesto, grilled local Apricot, Radicchio & Green Beans  |  26

CRISPY SKIN PACIFIC ROCKFISH 
Summer Vegetable Succotash with Frisse & Bacon Salad tossed with Bourbon Mustard Vinaigrette  |  19

WOOD-FIRED SUMMER PEACH COBBLER
With Hunter Orchard Peaches and lavender, rosemary & thyme crust; served with Vanilla Ice Cream  |  7

RODEO TEA  |  8
SERVED ON THE ROCKS
 Rebel Yell Bourbon, Peach Puree & Rosemary Syrup with Iced Tea - super refreshing!

WILD TURKEY RARE BREED  116.8°   |  12
SERVED UP OR ON THE ROCKS
Opens with brown sugar and vanilla, leading into burnt toast and char. Sultry smooth all the way through even with its hefty proof

PAN SEARED GNOCCHI
Finished with a rogue creamery smokey blue cheese sauce  |  12    

PAN ROASTED SOCKEYE SALMON 
Roasted Red onion, asparagus, tomato salad, quinoa pilaf, red currant beurre blanc  |  24

VANILLA BLUEBERRY SWIRL ICE CREAM
Rich vanilla ice cream with sweetened blueberries spiraling around  |  8  
  

DAIQUIRI
SERVED UP 
For National Daiquiri Day (Friday July 19th) – a classic daiquiri with fresh lime juice, simple syrup and Plantation 3-star Light Rum   |  8



RON ZACAPA 20-YEAR-OLD  80° (Guatemala)
SERVED UP OR ON THE ROCKS
A beautifully aged rum that is wonderful for sipping. Wonderfully intricate with honey butterscotch, spiced oak & raisined fruit   |  12

GREEK CHICKEN SALAD
Mixed greens tossed with pickled red onions, feta, Kalamata olives, cherry tomatoes, cucumber & champagne vinaigrette – topped with grilled chicken  |  12    

KUROBUTA PORK RAMEN 
Ramen noodles simmered in a rich broth with Shiitake mushrooms & spinach – topped with Kurobuta pork loin, pickled red onions, chilies, Thai basil, cilantro, green onions & soy marbled egg  |  19

FROZEN HONEY MOUSSE
An airy frozen cloud of honey mousse served with a ginger-pineapple compote  |  9  

STRAWBERRY BUTTERMILK ICE CREAM
Fresh house-made strawberry ice cream with chunks of strawberry mingling with this bright pink ice cream, served with a dollop of whipped cream  |  8  
  

THAT VOODOO THAT YU-ZU
SERVED UP 
Lemon infused Boulder Peak Vodka with Lemon-grass Simple & Yuzu  - topped with Sparkling Wine   |  10

NIKKA COFFEY GRAIN 90°
SERVED UP OR ON THE ROCKS
Bourbon-like nose with sweet, fruity flavors of melon, grapefruit and thick syrup, balanced by crunchy biscuits & fresh vanilla   |  17

TERIYAKI BEEF SKEWER 
Served with Coconut Rice |  12

LATIN SPICED BONE IN RIBEYE STEAK
Bacon Mashed Potatoes, Grilled Asparagus topped with Guacamole |  28

SELF STARTER  |  11
SERVED UP 
Laust Sparrow Gin, Lillet Blanc & Peach Liqueur with an Absinthe Rinse - this is an elegant lost classic from the 30s.
Refreshing & light!

BALCONES BABY BLUE 92°   |  11
SERVED UP OR ON THE ROCKS
Tropical fruit, slight apricot, brown sugar, cotton candy, sweet tea with lemon, smoked chilis

SURF & TURF PIZZA
Lobster tail, rib eye, fresh spinach, roasted garlic, potato puree   |  18 

BEEF & VEGETABLES
In red curry sauce over coconut rice   |  18

​GOLD RUSH Cocktail with Jim Beam  |  8
BEES KNEES Cocktail with Laust Sparrow Gin   |  11

Fresh lemon juice, honeyWHISKEY OF THE WEEK
HENRY MCKENNA SOUR MASH 80° 
SERVED UP OR ON THE ROCKS
Caramel kicks things off, accompanied by some corn, vanilla & spice. Some light notes of wood & dark fruit drift through but like the nose it’s a fairly light and basic flavor overall.  |  6
​

SPAGHETTI VONGOLE - Appetizer
Clams sautéed in garlic finishes in a white wine butter sauce with lemon & chili flakes. Tossed with spaghetti  |  18

THE ROCKET & GOAT - Pizza
Arugula, goat cheese, house cheese blend & garlic oil  |  13    add bacon +1.75

DREW'S RED & GREEN - Pizza
Designed by our own amazing Drew
Pesto sauce, pepperoni, sausage, bacon & goat cheese  |  15  

IT'S SMOKY GOO-DA! - Pizza
A touch smoky with smoked Gouda, bell peppers, mushrooms & white sauce  |  14

ZEN CHOCOLATE STRAWBERRY SHORTCAKE - Dessert
A chocolate biscuit, Zen whipped cream, sweetened strawberries + a chocolate dipped strawberry  |  9

PERFECT PEAR
A DBC favorite! Rosemary infused silver tequila pairs beautifully with pear puree & yellow chartreuse. You can also choose to make yours spicy!   |  9

​WHISKEY OF THE WEEK
HENRY MCKENNA SOUR MASH 80° 
SERVED UP OR ON THE ROCKS
Caramel kicks things off, accompanied by some corn, vanilla & spice. Some light notes of wood & dark fruit drift through but like the nose it’s a fairly light and basic flavor overall.  |  6

CHICKEN FRIED STEAK 
Roasted Broccolini with mashed potatoes & country gravy  |  18

TACO PIZZA
Salsa verde, cabbage mix, red onion, peppers, beef, cheddar jack mix, garnished with cilantro & cilantro crema  |  15

LEMON-STRAWBERRY ROULADE CAKE
Lemon sponge cake filled with a sweet- sour/whipped cream & fresh strawberries  |  9

NEW YORK CHEESECAKE
With berry sauce  |  8

LEMON MOUSSE CAKE  |  8

BLACKBERRY CAIPIRINHA
SERVED ON THE ROCKS
The Caipirinha is one of the most popular cocktails in Brazil - we are adding fresh blackberries to the traditional fresh lime & Cachaca (Brazilian Rum)   |  11


SONOMA COUNTY DISTILLING CO.
WHEATED BOURBON 95° 
SERVED UP OR ON THE ROCKS
Chocolate, coffee, a grassiness verging on peat, banana followed by individual notes of green grass, raw sugar cane, and ripe banana dominate  |  11

ENTREE
MACADAMIA NUT-CRUSTED AHI TUNA
Cucumber & pickled chili salad, coconut rice, coconut vinaigrette & avocado cream  |  24
Wine Pairing: 4 Hands Syrah Rose 3.5/7/22

PIZZA
SUMMER TIME BLUES
Braised beef, blue cheese, green apple, kale & garlic oil  |  15
Wine Pairing: Boom! Boom! Syrah 5/10/31

DESSERT
FRIED SESAME RICE PUFFS
Rice dough stuffed with red bean paste then fried, topped with rosewater whipped cream, chocolate sauce & edible flower confetti  |  6

COCKTIAL
PASSION FRUIT PISCO SOUR  |  10
SERVED UP

WHISKEY
SONOMA COUNTY DISTILLING CO.  CHERRY WOOD  BOURBON 95.6° 
SERVED UP OR ON THE ROCKS
Undeniable honey sweetness with spicy peppery burn  |  11

TEMPURA SHRIMP
With pepper jelly  |  12
Wine Pairing: Vidonya Vinho Verde 2.5/5/16

MACADAMIA NUT-CRUSTED AHI TUNA
Served with grilled asparagus, sesame puffs, togarashi butter, coconut vinaigrette & fried nori  |  24
Wine Pairing: 4 Hands Syrah Rose 3.5/7/22

GREEK PIZZA
Sliced salami, red onions, feta cheese, goat horn peppers, pepperoncini, kalamata olives, tomato & fresh oregano  |  13
Wine Pairing: Boom! Boom! Syrah 5/10/31

PASSION FRUIT MARGARITA  |  9
SERVED ON THE ROCKS

THE BALVENIE CARIBBEAN CASK 100°
SERVED UP OR ON THE ROCKS
14-year-old Speyside Single Malt Whisky
Rounded with vanilla & sweet oak notes, with a fruity character that develops with time  |  17