Our menu changes daily due to our locally sourced ingredients, this means every time you come in you will find new seasonally inspired dishes and fresh ingredients.

SMALL BITES

FRENCH ONION SOUP – gruvere / San Joaquin Gold / brioche

CRUDO OF THE DAY – daily creation using seasonally inspired ingredients

FRIED CHICKEN BISCUITS – watercress / house pickles / dill ranch aioli

SPINACH ARTICHOKE DIP – pecorino / toast points

CHEESE & CHARCUTERIE PLATE – three hand selected cheeses / Journeyman meat co. cured meats / pickled vegetables / toasted bread

SALADS

ESTATE GREENS – farm greens / toasted seeds & rains / citronette / pecorino / seasonal vegetables

LITTLE GEM – caesar dressing / soft egg / olive crumble / Idiazabal / crouton

HOUSE MADE PASTA

PORCINI GIGLI – wild mushrooms / garlic cream / sage / San Joaquin Gold

COCOA TRIFOGLIO – duck confit / riga cream / chive / hazelnut praline

OLD BAY STROZZAPRETI – gulf shrimp / garlic / preserved lemon / greens

SEAFOOD

SAND DABS ALMONDINE Рjerusalem artichoke pur̩e / swiss chard

SEAFOOD RISOTTO – clams / caviar / scallops / lemon caper relish

MEAT

ROASTED HEN – game hen / red wine sauce / bacon / heirloom baby carrots / whipped potato

FILET MIGNON – confit onion / trumpet mushrooms / bernaise

NEW ZEALAND LAMB – frenched rack / forbidden rice / baby vegetables / pomegranate demi

VEGETABLES

ROASTED BRUSSELS SPROUTS – chorizo / shallots / garlic / maple balsamic / candied walnuts

GRILLED BROCCOLINI – red pepper harissa / spiced almond / saba

Executive Chef Justin Davis

Sous Chef Hugh Dyer

Pastry Chef William Woodward