DINNER - EVERY NIGHT BEGINNING AT 5PM
California-inspired American cuisine with a comfortable west coast vibe.
Drawing inspiration from his affinity for developing fresh, Chef Tom Gray layers flavors and uses seasonal ingredients from local farms and artisan purveyors.
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CURED + AGED two selections, $12 / four, $20 / six, $28
housemade cured meats, artisanal cheese, housemade lavash, pickled veggies, nut compote,
local honey + preserves
START
DUCK FAT CORNBREAD 7
spicy slaw, candied peanuts
SEARED OCTOPUS 14
crispy potatoes, lemon yogurt, soppressata gremolata, fried chickpeas, parsley salad
BURRATA 13
poached pears, pistachio gremolata, pomegranate molasses, house-made lavash
PUMPKIN HUMMUS 7
toasted pepitas, harissa, nigella seeds, housemade lavash
SMOKED SHRIMP DIP 8
radish, sweet herbs, housemade lavash
GRILLED CHEESE SANDWICH 10
fontina, prosciutto, black truffle butter
CRISPY BRUSSELS SPROUTS 10
fried duck egg, nigella seeds, bonito flakes
FRIED OYSTERS 14
mole, cotija cheese, radish, jalapeno, cilantro
BUTTER CRUNCH SALAD 8
heirloom tomatoes, shaved cucumber + red onion, ricotta salata, olive oil croutons, red wine vinaigrette
KALE SALAD 9
crispy chickpeas, roasted golden beets, shaved Parmesan, lemon vinaigrette
MAINS
SEARED SCALLOPS 28
winter squash, roasted mushrooms, green beans, rainbow carrots, parsnip puree
NEW YORK STRIP 29
cauliflower gratin, haricots verts, marinated red peppers, garlic-peppercorn vinaigrette
LOCAL FISH 25
tomato-braised gigante beans + kale, olive oil croutons
PORK CHEEKS 23
duck fat cornbread, ancho chili aioli, Brussels sprouts, chimichurri
HAND-CUT FETTUCCINE 19
beef + pork bolognese, house-made ricotta, fried sage + oregano, grated Parmesan, parsley
SEARED SALMON 25
soy glaze, broccoli rabe, crispy potatoes, creamy horseradish, fried shallots
ROASTED HALF CHICKEN 22
black truffle-whipped potatoes, rainbow carrots, Kalamata olives, upland cress, harissa
CAULIFLOWER STEAK 18
charred avocado, upland cress, yellow pepper vinaigrette, smoked almond salsa, mole
SIDES
TOWN HALL “LOADED” FRIES 9
cured duck egg yolk, aged goat cheese, truffle-balsamic, black garlic aioli
FRENCH FRIES 9
black garlic aioli
CRISPY BRUSSELS SPROUTS 6
pepper jelly
WHIPPED POTATOES 8
black truffle butter
DESSERT
BRULEED BANANA SPLIT 7
vanilla ice cream, candied pecans, pomegranate molasses, cherries
LEMON SEMIFREDDO 7
salted caramel, candied almonds, fresh seasonal fruit
FLOURLESS CHOCOLATE ESPRESSO CAKE 7
hazelnut praline caramel, vanilla ice cream, shaved chocolate