DINNER

Menu subject to change, please use this as a sample only.

Last updated: April 1st, 2026.

Housemade Bread — Capers, Garlic, Herb Ricotta, Black Garlic Butter — Small 9 Large 15

Artisan Lettuces — Creamy Sherry Vinaigrette, Almonds, Croutons, Ricota Salatta — 18

Roasted Beet Salad — Goat Cheese Mousse, Yuzu Vinaigrette, Candied Hazelnuts, Micro greens — 19

Burrata — Charred Plums, Rhubarb Purée, Crostini, Balsamic Gastrique, Pistachio Oil — 22

Hamachi Crudo — Pickled Fresno Chile, Yuzu, Tamari, Blood Orange, Crispy Garlic — 26

Margherita Flatbread — San Marzano Tomato, Mozzarella, Basil — 17 / add Prosciutto +7

Chef’s Flatbread — Garlic Ricotta Spread, Cherry Tomatoes, Roasted Peppers, Mozzarella, Baby Arugula — 24

Roasted Cauliflower — Herbs, Tahini Purée, Zhoug, Fresno Peppers, Sesame, Frisée — 27

Housemade Gnocchi — English Peas, Sage, Calabrian Chili, Bacon, Lemon, Parmesan — 39

Risotto — Asparagus, English Peas, Herbs, Parmesan, Charred Spring Onions — 38

Housemade Agnolotti — Lemon Ricotta, Capers, Anchovies, Oregano, Parmesan — 36

Salmon Creek Pork Chop — Green Goddess, Charred Rapini, Watercress, Granny Smith Apple — 52

Seared Halibut — Creamy Leeks & Potatoes, Kohlrabi Puree, Frisée, Herb Oil — 59

Salmon Creek Pork Chop — Napa Cabbage, Eggplant, Hazelnut Romesco, Hoisin Glaze— 58

Grass-fed New York Strip 15 oz — Confit Marble Potatoes, Blue Cheese, Black Garlic, Peppercorn Sauce — 65

Executive Chef: Antonio Palma

We happily accommodate all dietary restrictions without ridicule whenever possible.

Dinner

OPEN DAILY
5 – 10 PM