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


Garlic Rosemary Focaccia   4

Wild Boar Sausage with parsnip puree and agrodolce 13

Grilled Summer Squash with radish, za’atar, yogurt and herbs   12

Roasted Brussels Sprouts with spicy chorizo and garlic aioli  $14

Roasted Eggplant with beet hummus, pine nuts and golden raisins   9

Fried Sweet Potatoes with salsa verde and orange  9

Falafel Pancakes with tzatziki, serrano and scallion   8

Crispy Polenta Bites with saffron peppers, lemon aioli and honey  10

Fried Calamari with pickled pepper aioli and fried herbs  14

Pork Belly Lettuce Wraps with pomegranate, harissa slaw and sesame 13

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

Local Burrata with heirloom tomatoes, basil pesto and croutons 15

Potato + Spring Onion Soup with creme fraiche and parmesan  10

Carrot Soup with cumin, yogurt, dukkah  10



4-Cheese with tomatoes, basil and pine nuts  15

Mushroom and Fig with gorgonzola, sage pesto and walnuts  18

Squash and Bacon with ricotta, tomato and vidalia onion 16

Tasso Ham and Smoked Gouda Flatbread with roasted corn, pickled pepper and onion 16

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



Whole Roasted Balsamic Duck (serves two) with duck au jus, green olive and barley  60

Seared Salmon with shredded kale salad, lemon-tahini vinaigrette and pistachio*  28

Striped Bass with arugula pesto and roasted corn succotash 31

Oven Roasted Half Chicken with fried potatoes, lemon aioli and charred romaine  26

Braised Lamb Osso Buco with papas bravas, mint chimichurri and pickled cabbage 29

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.