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

​
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.

APPETIZER
CRISPY SHRIMP PO’ BOY SLIDERS
Three Deep fried shrimp on Brioche slider bun with old bay cabbage slaw  |  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: Blindfold White Blend (California Coast) 6/12/37

MOROCCAN SPICED PACIFIC ROCKFISH
Served crispy with a mint yogurt sauce over kale & wild mushroom pearl couscous tossed in lemon   |  21

- Wine Pairing: Chateau St. Michelle Dry Reisling (Washington) 3.5/7/22

ROTINI PASTA + LOCAL PORK SAUSAGE
Arugula tossed in a roasted pumpkin cream sauce & oregano ricotta   |  16

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

DESSERT
WARM SPICED PLUM CAKE 
With orange-infused house-made ice cream  |  9

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

WHISKEY
OLD GRAND DAD 100°  |  6
SERVED UP OR ON THE ROCKS
​The aroma is full of oranges, vanilla bean, oak, and sweet corn. Brûléed sugars along with more orange and oak appear on the palate with a touch of black pepper. The finish is of moderate length with citrus, toasted barrel sugars, and corn

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.

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.

DISTILLERS CHARCUTERIE & CHEESE BOARD
Selection of meats & cheeses with pickled vegetables & spreads; served with warm baguette  |  18

CRISPY FRIED BRUSSELS SPROUTS 
With lemon-herb aioli  |  7

GERMAN WOOD-FIRED PRETZEL 
With smoked sriracha gouda cheese dipping sauce   |  10

WOOD-FIRED ROASTED CHICKEN
½ chicken with rosemary plum glace, pickled fennel, baby kale salad & pecan rice  |  18
- Wine Pairing:  Imagery Pinot Noir (California) 5.5/11/34

ROASTED LEG OF LAMB
With apple mint chutney, mashed yam, sautéed green beans tossed wild mushrooms & almonds  |  21
- Wine Pairing: Ruta 22 Malbec (Argentina) 4/8/25

BUTTERNUT SQUASH STUFFED RAVIOLI
With a brown butter & sage 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

PEARAMOUNT  |  11
SERVED ON THE ROCKS
Take a sensory journey with initial aromas of Sambuca, leading you to luscious pear, vanilla (DBC Boulder Peak Vodka) & honey. You will fall in love!

TOKI JAPANESE WHISKEY 86°  |  9
SERVED UP OR ON THE ROCKS
Medium-bodied. Grain-forward, with a honeyed sweetness.. Vanilla, coconut and a ghostly oakiness.​

DISTILLERS CHARCUTERIE & CHEESE BOARD
Selection of meats & cheeses with pickled vegetables and spreads; served with warm baguette  |  13

FRITTERS
Sweet corn &  jalapeño fritters with cilantro dipping sauce  |  9

FALL PORK ROAST
Locally raised Pork, chanterelle demiglace, garlicky green beans, butternut squash puree  |  21
- Wine Pairing: Sobon Estate Barbera (Amador County) 4/8/25

WOOD-FIRED ROASTED CHICKEN
½ chicken with coastal huckleberry & shallot relish; served over brussels sprout & sweet potato hash  |  18
- Wine Pairing: Cline Viognier (Central Coast) 4.25/8.50/26.50

GRILLED LAMB CHOP
With pomegranate mint pesto, asparagus & roasted fingerling potatoes  |  21
- Wine Pairing: Daniel Cohn Bellacosa Cabernet Sauvignon 7.50/15/46

CREAMY CAJUN SHRIMP & SAUSAGE PASTA
Lightly blackened prawns with local pork sausage, peppers & red onions; tossed with Rotini in a light cream sauce  |  18
- Wine Pairing: Chateau St Michelle Dry Riesling  3.50/7/22


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

FRITTERS
Summer sweet corn &  jalapeño fritters with cilantro dipping sauce  |  13

ARGENTINIAN LAMB EMPANADAS
Wood-fired bite-sized meat pies stuffed with locally raised FFA lamb, caramelized onions & Feta cheese; served with a
blackberry chimichurri  |  10

PORCHETTA
Local Pork belly stuffed with apples, fennel & herbs. Mushroom demi served with garlicky green beans over mashed Yukon gold potatoes  |  21
- Wine Pairing: Ruffino Modus Super Tuscan 8/16/49

SEAFOOD LINGUINE
Fennel, heirloom tomato & seafood linguini  (white fish, steelhead, shrimp) in a light garlic herb cream sauce  |  18
- Wine Pairing: Ramon Bilbao Albarinho 5/10/31

WHISKEY RIVER FARMS ROASTED CHICKEN
1/2 roasted chicken with Whiskey River Farms pear chutney, bacon brussel sprout slaw & turmeric herb rice  |  18
- Wine Pairing: Imagery Pinot Noir 5.5/11/32

WOOD-FIRED CHEESECAKE
Basque Style wood-fired cheesecake with summer berry compote  |  8

​DBC RUM PUNCH  |  11
SERVED ON THE ROCKS
​A big pint of juicy, rummy goodness that will make you wish you were laying in a hammock on a sunny island

EAGLE RARE 10-YEAR-OLD 90°  |  8
SERVED UP OR ON THE ROCKS
Bold, dry and delicate with notes of candied almonds & very rich cocoa

SUMMER SWEET CORN &  jalapeno fritters with cilantro dipping sauce |  13
​
THE BIG GREEK
Lamb sausage, red onions, goat horn peppers, pepperoncini, olives & spinach, with feta cheese |  14

PORCHETTA
Local Pork belly stuffed with apples, fennel & herbs. Mushroom demi served with garlicky green beans over mashed Yukon gold potatoes |  21
- Wine Pairing: Ruffino Modus Super Tuscan 8/16/49

SEAFOOD DIABLO
Shrimp, whitefish, calamari, clams sauteed together & tossed in a spicy tomato sauce |  18
- Wine Pairing: Cline Viognier 4.25/8.50/26.50

OVEN-ROASTED 1/2 CHICKEN + FIG BBQ SAUCE
Oven-roasted savory rogue creamery smokey blue cheese bread pudding & caramelized Brussel sprouts |  18
- Wine Pairing: Montecillo Tempranillo 3.5/7/22

WOOD-FIRED CHEESECAKE
Basque Style wood-fired cheesecake with summer berry compote |  7

​BRANDY ALEXANDER  |  10
SERVED UP
3 ingredients & you are in heaven - Zen de la Creme, Brandy and heavy Cream with a sprinkle of nutmeg. You’re welcome!

ELIJAH CRAIG SMALL BATCH 94°   |  7
SERVED UP OR ON THE ROCKS
A real person and a pastor, Elijah Craig is known as the “father of bourbon.” Smooth & warm; pleasantly woody with accents of spice, smoke & nutmeg

SCAMPI TOAST
Prawns sauteed with garlic, cherry tomatoes & white wine; finished with herbs & served over sourdough baguette toast points |  13

HARVEST APPLE PIZZA
Country bacon & white cheddar cheese curd, with caramelized onions & rosemary; finished with arugula |  14

PAN ROASTED PORK TOMAHAWK
Summer bell peppers & onions, served over herb & fennel fingerling potatoes |  21
- Wine Pairing: Estancia Merlot (Central Coast)  3.5/7/22

PENNE ALLA VODKA WITH SAUSAGE
Sausage, tomatoes, red onions & fennel tossed with penne in a creamy tomato & boulder peak
vodka sauce |  16
- Wine Pairing: Saldo Zinfandel (Orin Swift - Northern California) 7/14/43

OVEN-ROASTED 1/2 CHICKEN + FIG BBQ SAUCE
Oven-roasted sweet corn, jalapeno bread & asparagus |  18
- Wine Pairing: Imagery Pinot Noir 5.5/11/34
​
WOOD-FIRED SUMMER COBBLER
With summer fruit, lavender, rosemary & thyme crust; served with vanilla ice cream |  7

BABY I’M A STAR  |  11
SERVED ON THE ROCKS
Laust Sparrow Gin with Barrow’s Intense Ginger Liqueur, Fresh Lemon Juice, Star Anise Syrup & Celery Bitters

WRITER’S TEARS 80°   |  10
SERVED UP OR ON THE ROCKS
Honey develops on the palate. Mellow notes of vanilla and golden malt. Green apple skin, caramel and a hint of oak