BEVERAGE | BOTTLE LIST
Our dinner menu is served Thursday, Friday, and Saturday evenings.
FIRST
GREEN ASPARAGUS
fresh ricotta, lemon, cured duck egg yolk, early summer squash, sweet pepper | 19
BEETS + BERRIES
smoked beets, seasonal berries + vinaigrette, farro, radish, arugula, chèvre | 18
CRUDO
hamachi, watermelon aguachile, cucumber, lime, peanut, aji amarillo | 22
BEEF TARTARE
aged strip steak, deviled egg, bonito, fermented garlic, preserved lemon | 21
PORK BELLY
mochi pancake, chokecherry condiment, toasted piñon, maple | 19
SECOND
SPRING HARVEST
english peas, fava beans, fiddle head ferns, morel mushrooms, ramps, spring carrots, polenta, vegan buttermilk miso | 38
RIGATONI
smoked carrot bolognese, vegan ricotta, parmigiano reggiano | 34
WHITE BASS
cioppino sauce, fennel + tomato, spanish octopus, lobster | 49
HALIBUT
artichokes barigoule, potato purée, sumac beurre blanc | 46
LAMB LOIN + SHOULDER
polenta, spring peas, fava beans, mint, sheep’s milk yogurt | 47
FILET OF BEEF
ramps, morels, pancetta, watercress, fermented garlic jus | 53
SWEETS
[ to eat ]
FRUIT TART
pâte sucrée, pastry cream, mango + berry, coconut sorbet, macadamia nut praline | 15
MOCHI CAKE 2.0
72% chocolate, strawberry + rhubarb sorbet, cashew butter | 14
[ to drink ]
VILLA OEIRAS CARCAVELOS 15 YR | 12 (3 oz)
salted honey, hazelnuts, stewed figs
pairs with hawaiian butter mochi cake, chocolate tart
COCCHI ‘DOPO TEATRO’ VERMOUTH AMARO 10 (3 oz)
cocoa, black cherry, rhubarb, clove
enjoy neat or with tonic over ice
MENU SUBJECT TO CHANGE. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. ENTREE SHARING MAY BE SUBJECT TO A SHARE FEE.
APÉRITIF
SPRITZ | 12
cocchi rosa americano, brut cava, orange twist
WINES BY THE GLASS
white
MAISON PHILIPPE VIALLET SAVOIE BLANC | 14 | 53
lemon zest, mineral, saline | savoie, france | jacquère, chasselas, chardonnay, altesse
pairs with green asparagus, beets + berries, crudo, spring harvest, rigatoni, cioppino, halibut,
FILIPE FERREIRA DOURO BRANCO | 12 | 44
beeswax, white flowers, starfruit, wet stone | douro, portugal | malvasia, viosinho, rabigato, gouveio
pairs with green asparagus, beets + berries, pork belly, beef tartare, spring harvest, rigatoni, cioppino, lamb, halibut
orange
BONNY DUNE LE CIGARE | 12 | 44
orange blossom, yellow peach, apricot | central coast, ca | grenache blanc, pinot gris, orange muscat, chenin blanc
pairs with green asparagus, crudo, beef tartare, spring harvest, cioppino, halibut, lamb
rosé
AGERRE ROSÉ TXAKOLINA | 14 | 53
effervescent and savory with ripe strawberry and red apple notes | getariako, spain
pairs with beets + berries, crudo, beef tartare, pork belly, spring harvest, rigatoni, cioppino, halibut, lamb, filet of beef
red
SOPHIE SIADOU VALENÇAY | 14 | 53
cherry starburst, pomegranate, sage brush | loire valley, france | gamay, côt, pinot noir
pairs with beets + berries, beef tartare, pork belly, spring harvest, rigatoni, halibut, cioppino, lamb, filet of beef
BIBICH 'CRNO' | 15 | 55
cranberry, blackberry, cracked pepper, iron, graphite | dalmatia, croatia | syrah, plavina
pairs with pork belly, spring harvest, rigatoni, lamb, filet of beef
BEER
NORTH COAST BREWING SCRIMSHAW PILS | 8
citrus, hay, honey | california
pairs with green asparagus, beets + berries, crudo, spring harvest, cioppino, halibut
ST BERNARDUS ‘TOKYO’ WHEAT ALE | 9
white pepper, tropical fruit, brioche | belgium
,pairs with beets + berries, beef tartare, pork belly, spring harvest, lamb
NORTH COAST BREWING RED SEAL AMBER ALE | 8
toffee, caramelized malt, dried flowers, allspice
pairs with beets + berries, pork belly, spring harvest, rigatoni, lamb, filet of beef
NON-ALCOHOLIC
J+T | 10
juniper, lemon, tonic
HIBISCUS KOOL AID | 10
hibiscus, watermelon, ginger
LAPO’S SPARKLING ‘NEGRONI’ | 11
citrus, herbal, bitter
ODDBIRD SPARKLING ORANGE WINE | 60 (BOTTLE)
Gewurztraminer, Muscat, Sylvaner, Pinot Gris | notes of orange peel, yellow peach, jasmine
LAGUNITAS IPNA | 6
dry-hops, floral, citrus, pine
SOFT DRINKS | 4
coca cola or diet coke
topo chico
HOT TEA | 4
café sans café (black)
celtic mint (herbal)
WINES BY THE BOTTLE
sparkling
MARIE ANNE ET FREDERIC LAMBERT CREMANT DE JURA | 55
yello apple, lemon curd, hay | jura, france
pairs with green asparagus, beets + berries, crudo, beef tartare, pork belly, spring harvest, cioppino, halibut
saké
YUKI NO BOSHA (CABIN IN THE SNOW) JUNMAI GINJO SAKE | 40 (300ml)
white strawberry, green mango, melon, silky and clean | akita, japan
pairs with green asparagus, crudo, beef tartare, cioppino, halibut
white
2023 CHAUMEAU BALLAND ET FILS SANCERRE | 70
grapefruit, citrus zest, minerals and green herbs | loire valley, france | sauvignon blanc
pairs with green asparagus, beets + berries, crudo, spring harvest, halibut, lamb
2023 GUÍMARO GODELLO | 60
lemon rind, yellow apple, saline, gravel | ribeira sacra, spain
green asparagus, pairs with crudo, beef tartare, spring harvest, rigatoni, cioppino, lamb
2022 ALAIN CHAVY BOURGOGNE | 60
baked pears, white flowers, hazelnuts, chalk | bugundy, france | chardonnay
green asparagus, pairs with crudo, beef tartare, spring harvest, rigatoni, cioppino, lamb
rosé
BROC CELLARS ROSÉ | 40
green herbs, strawberry, watermelon, sea salt | suisan valley, california | valdiguié, carignan, zinfandel, grenache, barbera
pairs with green asparagus, beets + berries, crudo, beef tartare, pork belly, spring harvest, rigatoni, cioppino, halibut, lamb, filet of beef
red
2020 MARCHESI DI GRESY BARBARESCO MARTINENGA | 115
black cherry, tobacco, earth, rose petal | piemonte, italy | nebbio
pairs with pork belly, spring harvest, rigatoni, lamb, filet of beef
2023 PEDRO GONZALEZ MITTELBRUNN PRIETO PICUDO
blackberry, black tea, earth | castilla y león, spain
pairs with beets + berries, pork belly, spring harvest, rigatoni, lamb, filet of beef
2012 R. LOPEZ DE HEREDIA VIÑA TONDONIA RESERVA | 90
savory berry, iron, clove, leather | rioja, spain | tempranillo, garnacha
pairs with pork belly, spring harvest, rigatoni, lamb, filet of beef
2016 CROIX CANON SAINT-EMILION GRAND CRU | 147
cassis, stewed plums, cigar box, dried leaves | bordeaux, france | merlot, cabernet france
pairs with pork belly, rigatoni, lamb, filet of beef