Corkage $15 per bottle. We do allow guests to bring in their own wine with the exception of any wines we may have on our wine list.

Menu items and prices subject to change without notice


Roasted Beets

Roasted baby red beets, sesame pudding, goat cheese coulis, candied pecans, savory granola, pork belly, pesto, beet and red wine puree, minced microgreens. 12.50

Grilled Octopus

Spanish octopus, chorizo emulsion, confit marbled potatoes, crème fraîche, chimichurri, Meyer lemon aioli, puffed white beans. 14.50

Chopped Caesar

Grilled artisan romaine, shaved red onions, applewood bacon, six-minute egg, avocado caesar dressing, asiago crisps, croutons, roasted pepitas, Spanish white anchovies. 13.50

Cold Plates

Torched Salmon

Fresh Skuna Bay salmon, jalapeño emulsion, crushed avocado, cucumber, red onion, red radish, micro cilantro. 13.50

Fresh Oysters

½ dozen chef’s choice shucked oysters on the half shell, pacific mignonette, cocktail sauce, horseradish. market price

Salmon Poke Tacos

Fresh Skuna Bay salmon, daikon noodles, cucumber, red onion, cilantro, eel sauce, sriracha, wonton crisps. 16.50

Tuna Tataki

Seared yellowfin tuna, shaved garlic, jalapeño red onion, radish, garlic ponzu, golden tempura flakes. 16.50

Scallop Carpaccio

Sashimi-grade fresh scallops, shaved reddish, daikon sprouts, miso mayo, daikon, Fresno chilis, red onion, micro cilantro. 17.50

Tuna Poke Tower

Diced yellowfin tuna, avocado, cucumber noodles, miso mayo, cilantro oil, golden tempura flakes, red radish, daikon sprouts, wonton crisps. 19.50

Small Plates

Charbroiled Oysters

½ dozen chef’s choice oysters broiled with butter, garlic, asiago cheese, Italian parsley, lemon. 14.50

Spicy Tuna Poppers

Fresh jalapeños, cream cheese, yellowfin tuna tartar, spicy mayo, eel sauce, crispy tempura, microgreens. 13.50

Crab Cakes

Jumbo lump crab meat, old bay seasoning, chives, roasted garlic-basil aioli, citrus veggie slaw. 16.50

Chicken Liver Pâté

Chicken liver spread, toasted rustic baguette, onion jam, savory granola, honey caramel. 15.50


Pan-Seared Scallops

Domestic wild-caught scallops, grilled corn succotash, with Fresno chilis, butternut squash, potato au gratin, sweet corn puree. 31.50

Honey Chicken

Chicken cooked two ways, honey glaze, braised marbled potatoes, yam puree, wild baby carrots, baby turnips, curry sauce, micro cilantro. 29.50

Wagyu Steak & Lobster

Wagyu beef strip steak, lobster tail, potato mousse, onion jam, broccolini, burnt cipollini onion, duck demi, lobster bearnaise. 62.50

Kurobuta Pork Chop

Blackened bone-in pork chop, savory bread pudding, creamed spinach, black truffle apple sauce, sourdough toast. 46.50

Wild Mushroom Risotto

Soy-braised wild mushroom, asparagus, shaved asiago and parmesan cheese, arborio rice, microgreens. 25.50


Local black cod, white miso glaze, turnips, asparagus, butternut squash noodles, pea tendrils, wild mushrooms, dashi consomme, green onion salsa, white rice. 32.50


Dessert items are subject to seasonal availability of ingredients


Sea salt caramel ice cream, flambéed bananas, and seasonal fruit, Grand Marnier whipped cream. 10


Shortbread crust, chocolate-mascarpone mousse, espresso-soaked sponge cake, dark chocolate ganache, espresso-hazelnut ice cream, Meyer lemon creme. 12


Warm vanilla bean custard cake, blackberry compote, sweet yellow corn ice cream, kettle corn chip. 10

Consuming raw or undercooked meat, eggs, poultry, or seafood increases your risk of contracting a foodborne illness – especially if you have certain medical conditions.