APPETIZERS
ASPARAGUS-GREEN GARLIC SOUP 10
thyme crunch, truffle essence
YELLOWFIN SASHIMI 20
hearts of palm, sea bean pistou, jalapeno
AHI TUNE TARTARE 20
spring garlic crème fraîche, citrus oil, capers, avocado, pumpernickel lavosh
BLUE HAWAIIAN SPOT PRAWNS 19
shaved harvest vegetables, pickled apricot puree, bacon lardon, quinoa
DAILY OYSTERS 19
on the half shell, condiments
BLACK MUSSELS 19
maple-vadouvan broth, harvest vegetables
BBQ BLUE PRAWN MAC & CHEESE FOR TWO 24
sharp cheddar & rogue river smokey blue cheese veloute, spicy popcorn
CRISP ARTICHOKES & BRUSSELS SPROUTS 16
heirloom tomato-red pepper vinaigrette, meyer lemon-saffron curd
LOCAL SPINACH AND FRISEE SALAD 15
pinenuts, ricotta salata, nasturtium, maple & bacon vinaigrette
STRAWBERRY PROGRESSION SALAD 14
coleman farms lettuces, goat cheese, white balsamic vinaigrette, walnuts
CITRUS & SHAVED FENNEL SALAD 14
laura chanel chevre, farmed petite lettuces, champagne vinaigrette, pistachio
MAGGIE FARMS ROMAINE LEAVES 15
green garlic caesar dressing, shaved croutons, parmigiano reggiano
ENTREES
KING SALMON 34
asian garden vegetables, forbidden rice, dashi broth, cilantro
ALASKAN HALIBUT 44
huitlacoche & corn risotto, tomatillo, artichoke
SEARED AHI 45
maggie farms spinach, jamon serrano, young olives, pine nuts, roasted garlic broth
DIVER SCALLPOS 37
asparagus risotto, mascarpone, spring peas, citrus crunch
LINE CAUGHT SWORDFISH 41
hazelnut gnocchi, heirloom cauliflower, red flame grape glace
COASTAL LINGUINE 29
manila clams, new england béchamel, young olive crunch, smoke
VG FARRO RISOTTO 24
gloria farms baby squash, heirloom carrots, parmigiano reggiano
NEW YORK PAVÉ STEAK 44
whipped & crushed potatoes, pickled onion-blue cheese salsa, red wine reduction
BEEF TENDERLOIN 49
whipped & crushed potatoes, harvest brick, morel mushroom glace
LAMB TOP SIRLOIN 42
cauliflower cous cous, vadouvan, baby squash, seared feta, charred fig demi
PORK CHOP 34
bacon-apple risotto, caramelized onion, cherry & ellie’s brown ale fluid gel
SEARED JIDORI CHICKEN 33
roasted wild mushrooms, black truffle potato progression, tasting of celery
SIDES
SAUTÉ MAGGIE FARMS SPINACH | WHIPPED POTATOES
SAUTÉ WILD MUSHROOMS | CRISP ARTICHOKES | FRITES 6
Menu by Executive Chef David Fuñe
We proudly serve sustainable seafood approved by Monterey Bay Seafood Watch.
