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

BUTTER CRUNCH SALAD  7
shaved cucumber, marinated tomatoes, crispy chickpeas, lemon vinaigrette, ricotta salata, dill pollen

KALE SALAD  9
golden beets, truffle-balsamic, Parmigiano dressing, olive oil crouton   

DUCK FAT CORNBREAD  7
spicy slaw, candied peanuts   

STEAMED MUSSELS   12
Pabst Blue Ribbon, chorizo, spicy tomato, garlic toast   

CRISPY BRUSSELS SPROUTS  10
fried duck egg, nigella seeds, bonito flakes   

SEARED OCTOPUS  14
preserved citrus, olive tapenade, crispy potatoes

GOAT CHEESE CANNELLONI  14
spring vegetables, butter poached radishes, crawfish beurre blanc

GRILLED CHEESE SANDWICH  10
fontina, prosciutto, black truffle butter

SWEET PEA HUMMUS  7 
dill, lemon, nigella seeds, housemade lavash   

SMOKED SHRIMP DIP  8
radish, sweet herbs, housemade lavash 

HOUSEMADE RICOTTA  12
apple mostarda, pistachio gremolata, apple cider gastrique, housemade lavash


 

MAINS

SEARED SCALLOPS   28
paprika potatoes, heirloom tomatoes, saffron aioli

NEW YORK STRIP    27
soy glaze, broccoli rabe, crispy potatoes, creamy horseradish, fried shallots

SEARED LOCAL FISH  25
heirloom tomatoes, green beans, arugula, Yukon potatoes, mustard vinaigrette, preserved lemon

LAMB CHOP  29
Manchego bread pudding, fava bean pesto, soppressata, spring vegetable ragout

SEARED PORK LOIN   24
sesame rice, bok choy, pickled shiitakes, kohlrabi, lemongrass-carrot broth

HOUSEMADE FETTUCCINE   22
asparagus, sugar snap peas, oyster mushrooms, garlic cream sauce, cured duck egg yolk

ROASTED CHICKEN  22
whipped potatoes, harissa syrup, baby carrot + Kalamata salad   

CAULIFLOWER STEAK  18
charred avocado, arugula, green olive + Meyer lemon salsa


 

SIDES

TOWN HALL “LOADED” FRIES  9
cured duck egg yolk, aged goat cheese, truffle-balsamic

FRENCH FRIES  9
black garlic aioli   

CRISPY BRUSSELS SPROUTS  6
pepper jelly

WHIPPED POTATOES  8
black truffle butter

MANCHEGO BREAD PUDDING  6
pepper jelly


 

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