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

WARM SQUASH SALAD  9
Twinn Bridges red oak lettuce, Belgian endive, curried yogurt, maple-bacon vinaigrette, aged goat cheese   

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
squid ink fried rice, black garlic aioli, green onions, soy

FRIED OYSTERS  11
labneh, pickled cucumber, chili oil   

GRILLED CHEESE SANDWICH  10
fontina, prosciutto, black truffle butter

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

BRANDADE  8
whipped salt cod, sweet herb aioli, housemade lavash 

HOUSEMADE STRACCIATELLA  12
apple mostarda, persimmon, pistachio gremolata, pomegranate molasses, housemade lavash


 

MAINS

HAND-CUT PAPPARDELLE   25
red wine-braised duck leg, charred radicchio, local mushrooms, glazed cippolini onions, Parmigiano-Reggiano

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

SEARED LOCAL FISH  25
marinated spaghetti squash, butter-poached turnips, green harissa

LAMB CHOP  29
housemade ricotta, pesto rotoloo, baby carrots, saffron-scented carrot coulis

SEARED PORK LOIN   24
horseradish creamed celery root, celery apple relish, Belgian endive, cider gastrique

DUCK BREAST   27
crispy Brussels sprouts, roasted root vegetable puree, huckleberry gastrique

NEW YORK STRIP    27
crispy potatoes, poblano romesco, guajillo aioli, pickled cabbage salsa criolla 

CAULIFLOWER STEAK  16
green olive, charred lemon, celery, capers, upland cress


 

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

CHOCOLATE POT DE CREME  7
whipped cream, amarena fabbri cherries, citrus tuile

SEARED POUND CAKE  7
homemade ricotta, stone fruit