Dinner Menu
Our menu utilizes fresh, seasonal ingredients so menu selections and prices may change.

-bites and small plates-
FRESH OYSTERS on the half shell- chilled with roasted tomato cocktail sauce or hot buttered with bacon and chives   3 ea
EMBER ROASTED OLIVES fennel and orange   5
LOCAL & ARITSAN CHEESE SELECTION housemade pimento cheese, crispbreds, housemade preserves   16
ARTISAN CHARCUTERIE PLATE grainy mustard, housemade pickles   16
CRISPY BUTTERMILK SHRIMP & PADRON PEPPER white corn grits, chili aioli   16
PROSCIUTTO WRAPPED PEACHES fire roasted, burrata, fennel   14

-wood oven fired pizzas-
GRILLED MARY’S CHICKEN basil pesto, avocado, buttermilk ranch   17
HOUSEMADE ITALIAN SAUSAGE roasted peppers and onions, organic egg   17
SWEET CORN, tomato, lacinato kale, mozzarella, roasted garlic   17

-soup and salad-    add organic chicken to any salad  -12
SWEET CORN SOUP pickled corn, fennel pesto   6 / 11
GOLDEN BEAR RANCHES TOMATO SALAD  12
basil, cucumber, crispy provolone cheese
LITTLE GEM SALAD    8 / 14
nectarines, candied chandler walnuts laura chenel goat cheese
MIXED SUMMER GREEN SALAD    7 / 12
cucumber, tomatoes, sweet corn vinaigrette

-premium steaks off the grill- 
buttermilk mashed potatoes, broccoli di cicco, zinfandel glaze

6 oz DOUBLE R RANCH FILET MIGNON  45
8 oz ANGUS BEEF FLAT IRON  34
8 oz DOUBLE R RANCH PRIME NEW YORK  44

steak options have limited availability 

-larger plates–
CHANTERELLE MUSHROOM TROFIE PASTA   15 / 26
arugula, sherry cream sauce, hazelnuts, pecorino romano
MEYER LEMON RISOTTO   20
summer vegetables, parmesan reggiano
FRESH CATCH    MP
seasonal accompaniments
WILD CALIFORNIA SALMON   MP
warm succotash salad, bacon vinaigrette grilled onion jam
ROASTED ORGANIC CHICKEN BREAST   28
warm panzanella salad, summer vegetables, pine nuts
GRILLED BERKSHIRE PORK LOIN  30
peaches, greens, chickpeas capocollo
GRIMAUD FARMS DUCK BREAST   32
duck confit, spätzle, pea shoots lodi blackberries

-sides–
MUSTARD SEED SPATZLE, TOMA CHEESE, CHIVES   7
GREEN & YELLOW BEANS, TOASTED ALMONDS   7
BUTTERMILK MASHED YUKON GOLD POTATOES    7
GOLDEN BEAR RANCH TOMATOES, OLIVE OIL, SEA SALT   7

-sweets–
CREME BRULEE   8
california bay leaf, fennel pollen & local blueberries
DOUBLE RAINBOW VANILLA BEAN ICE CREAM   8
rum soaked lodi berries, candied pistachios
LEMON POSSET   8
prosecco peaches, milk crumbs
DARK COLOMBIAN CHOCOLATE TART    8.
cocoa mousse, zinfandel blackberries, warm chocolate sauce
BROOK CHERRY FRANGIPANE TART   9
vanilla bean ice cream, pinot noir cherry compote, toasted almonds
LOCAL & ARTISAN CHEESE SELECTION   18
honeycomb, crispbreads, preserves

gluten free options are available

   Chef Ian Bens, Culinary Director Chef Bradley Ogden