Dinner Menus

 SMALL

Roasted Cauliflower with muhammara, pomegranate and scallion 8

Charred Asparagus with anchovy vinaigrette and parmesan 8

Pomegranate Roasted Eggplant with black garlic yogurt, harissa and sesame 8

Local Burrata with apple and fig chutney, almonds and crostini  13

Brussels Sprouts with five spice, sesame aioli and gomashio*  8

Sarah’s Bread  4

Scallion Pancakes with chili dipping sauce  8

Charred broccoli with bagna cauda and nicoise olives  7

Sautéed Baby Bok Choy with sweet soy vinaigrette, shitake and orange  7

Fried Polenta Bites with aji amarillo, lime and cilantro*  9

Roasted Clams with tomato paprika stew, saffron aioli and croutons 12

Grilled Squid with red pepper, harissa and orange  10

Ahi Tuna with black vinegar, sesame cracker and serrano*  12

Grilled Shrimp with bean salad, preserved lemon and feta  13

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

Pork Riblets with apple-soy glaze, kimchi and scallion  10

Pork Belly Lettuce Wraps with ginger, cabbage, and peanut  12

 

SOUPS & SALADS

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

Arugula with lemon, parmesan, shaved radish and turnip  9

Farro with rhubarb, walnuts and goat cheese 13

Ginger Carrot Soup with coconut and lemongrass  10

Roasted Eggplant Soup with lamb, pork and pistachio  10

 

FLATBREADS

4-cheese with tomatoes, basil and arugula  14

Mushrooms and figs with gorgonzola, sage pesto and walnuts  17

Soppressata with garlic oil, tomatoes and ricotta 16

Bacon with roasted onion, cream cheese and frisee 16

Lamb sausage with eggplant, Manchego, peppers and garlic yogurt  16

 

PLATES

Seared Salmon with quinoa tabouleh, chickpea and eggplant yogurt*  28

Red-Cooked Duck with scallion pancakes, shitake mushrooms and orange  27

Spiced Chicken with sweet potato, lemon aioli and dukkah  27

Lobster Pho with littlenecks, mussels and shitake mushrooms 28

Painted Hills Skirt Steak with arugula, french fries and 540 steak sauce  29

Baked Rigatoni with spicy lamb ragu and provolone  23

 

Sous Chefs Cory Seeker & Francis Flores
Pastry Chef Sarah Cravedi

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