Our menu is all about keeping it simple yet insanely delicious. Our experience comes from grand restaurants, but now it’s all about creating food that’s approachable and seriously tasty. Every dish is cooked to perfection, embracing the flavors of the season, and, most importantly, meant to be a good time. We want our food to be the kind you crave, meant to be savored and shared in the company of good friends.

We will accommodate just about any dietary restriction and allergy. Please notify us prior to your reservation to ensure enough time for our team to make the necessary adjustments to create something special.

Raw Bar

Raw Oysters – Four Kusshi Oysters, Aguachile Gelée, Pickled Shallot

Crab Salad – Lump Crab, Crème Fraiche, Gem Lettuce, Meyer Lemon

Scallop Crudo – Coconut Leche de Tigre, Jalapeño, Shallot (add 10g Caviar +30)

Hamachi Crudo – Citrus, Olive Oil, Yuzu

Caviar – 20g Beluga Hybrid, Buckwheat & Nori Madeleines, Crème Fraiche

Breads + Spreads

Focaccias Olive Oil

Focaccias “Pizza” Butter

Focaccias Cheese Fondue, Red Wine Onion Jam


Baby Gem & Snap Peas Crudite – Housemade Ranch, Herb Crumble

Caesar Salad – Chicories, Potato Chips, Boquerones, Parmesan

Beet Salad – Fennel, Goat Cheese, Pistachio Crumble

Green Salad – Red Leaf Lettuce, Radish, Green Goddess

Tempura Mushrooms – Maitake Mushrooms, Lemon, Nori Aioli

Grilled Shrimp – Bib Lettuce, Radish, Aji Amarillo, Picked Red Onion

Cauliflower Agnolotti – Black Truffle, Pickled Raisins, Hazelnuts

Cavatelli Pasta – Pea Tendril Pesto, Ricotta, Pine Nuts, Lemon

Spring Asparagus – Polenta, Parmesan Crumble, Brown Butter Sabayon


Tagliatelle – Tomato, Calabrian Chili, Basil

Charred Cabbage – Apple, Farro, Rosemary

Seared Ora King Salmon – Spring Peas, Lemon Thyme Nage

Sauteed Scallops – Carrot Curry, Forbidden Rice, Thai Basil

Petaluma Chickens – Roast Breast, Confit Leg, Mushroom, Potato Puree

Royale with Cheese – Raclette, Red Wine Onions, Special Sauce, French Fries

Prime Filet Mignon 8oz – Chickpea Frites, Spring Onion, Beef Jus Aioli, Bordelaise

* Menu subject to change based on availability and pricing.

*A 4% service charge will be added to all bills. Based on our state laws we cannot allocate a part of your gratuity to the kitchen, however they are an integral part of our service. This charge will directly support our kitchen team allowing them to be part of the service, our way of equalizing the team. If you would like this charge removed, please ask your server.

Chef Chris Flint-CHEF | Michele Carter-CDC | Jonathan Rosenson–SOMM | Chad Austin-MIXOLOGIST