September 26-29

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

JAVATINI  |  10
SERVED UP
A perky pick-me-up and wonderful way to end the evening (or anytime!) House-made coffee liqueur, DBC Boulder Peak Vanilla Vodka, Irish Cream & chilled French Press cafe with a hint of cinnamon

LARCENY 92°  |  7
SERVED UP OR ON THE ROCKS
Buttery caramel and honeyed notes, with a rich mouthfeel

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