Dinner Menus


Local Oysters  16/ half dozen     32/dozen

Salmon Poke with serrano, red onion, avocado and plantain chips 12

Crab Slider with tahini 5/ea.

Fluke Crudo with dill, caper and fried shallot  12


Za’atar Bread   4

Octopus with harissa, citrus and fennel   13

Wild Boar Sausage with parsnip puree and agrodolce 13

Local Burrata with green strawberry-jalapeno jam and crostini   14

Roasted Cauliflower with green goddess and golden raisins   9

Roasted Sweet Potatoes with lemon-ginger aioli and dukkah*  9

Falafel Pancakes with tzatziki, serrano and scallion   8

Brussels Sprouts with spicy-maple cloumage cheese and almond  12

Crispy Polenta Bites with spicy whipped feta and nigella seeds  10

Seared Scallops with carrot, radish and almond  15

Fried Calamari with eggplant relish and tahini remoulade  14

Grilled Pork Ribs with pomegranate and almond  15

Chicken Meatballs with tomato vinaigrette, garlic cream and pine nuts  12

Charred Broccoli with prosciutto, parmesan, chilis and garlic  12



Baby Beets with ginger, whole grain mustard, ricotta and sunflower seeds  12

Arugula with shaved turnip, radish and parmesan  9

Grilled Asparagus with muhammara, walnut, egg and pecorino 14

Potato + Spring Onion Soup with creme fraiche and parmesan  10

Lamb Soup with eggplant, yogurt and pistachios  10



4-Cheese with tomatoes, basil and pine nuts  15

Mushrooms and Figs with gorgonzola, sage pesto and walnuts  18

Artichoke and Bacon with lemon-thyme ricotta and parmesan 16

Tasso Ham Flatbread with corn puree, smoked gouda and pickled onion 16

Lamb Sausage with eggplant, Manchego, peppers and garlic yogurt  17



Seared Salmon with potato and mint salad with green garlic aioli*  28

Whole Roasted Smoked Trout with olive tapanade, arugula pesto, and orange  29

Honey-Braised Duck with falafel pancakes, Ben’s mushrooms and orange  28

Oven Roasted Chicken with panzanella salad and smoked mozzarella  27

Braised Lamb Osso Buco with pickled cauliflower and pistachio gremolata 30

Painted Hills Bavette Steak with arugula, french fries and 540 steak sauce  31

Baked Rigatoni with spicy lamb ragu and provolone  24


Chef de Cuisine Cory Seeker
Sous Chef Tyson Pickett
Sous Chef Ashley Santos

18% gratuity added for parties of 6 or more. Before placing your order, please notify your server if anyone in your party has an allergy.

*These items may be raw or undercooked. Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.