ROASTED GARLIC HUMMUS (V) ..............................................................................................................16 Grilled Naan, Crispy Chickpeas, Sumac, Crudité SPRING HARVEST TARTINE (V) .............................................................................................................16 Whipped Ricotta, Peas, Zucchini, Carrot, Dill SPINACH DIP (V)..............................................................................................................................................17 House Chips POACHED SHRIMP (GF,DF) .......................................................................................................................20 Frisee Lettuce, Crispy Shallots, Lemon and Dill Aioli
S OU P S & SA L A D S TOMATO BISQUE (V) ......................................................................................................................................16 Grilled Cheese Sticks COBB SALAD (GF) ......................................................................................................................................26 Romaine Lettuce, Heirloom Baby Tomatoes, Avocado, Diced Bacon Point Reyes Blue Cheese Crumbles, Grilled Chicken, Boiled Egg, Ranch Dressing CAESAR SALAD..............................................................................................................................................18 Romaine Lettuce, Shaved Parmesan, Peruvian Peppers, Croutons, Classic Caesar Dressing STRAWBERRY POPPY SEED SALAD(GF, V, N) ....................................................................................19 Shredded Tuscan Kale, Toasted Almonds, Manchego Cheese, Strawberry Vinaigrette HOUSE SALAD (V, GF) ..............................................................................................................................16 Artisan Mixed Greens, Shaved Carrots, Cucumbers, Heirloom Tomatoes, Radish Choice of Dressing
Indicates health and wellness items. GF Indicates items that are carefully prepared to be gluten-free, but may still contain trace amounts. VG Indicates items that are vegan. N Indicates items that include nuts. V Indicates items that are vegetarian. There will be a 20% auto-gratuity for parties of 8 or more. A portion of all gratuities are shared among our front-of house team members who contribute to your dining experience. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. The following major food allergens are used as ingredients: Milk, Egg, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soy, and Sesame. Please notify staff for more information about these ingredients.
MODERN DINING, PREMIUM INGREDIENTS, BREATHTAKING VIEWS
S TA RT E R S
S A N DW I C H E S B.L.T (DF) ..............................................................................................................................................................................25 Applewood Smoked Bacon, Heirloom Tomatoes, Leaf Lettuce, Mayonnaise, Sourdough BAJA FISH SANDWICH (DF) ..........................................................................................................................................30 Battered Cod, Chipotle Lime Slaw, House Pickles, Brioche Bun GRILLED CHICKEN* ..........................................................................................................................................................28 Marinated Chicken Breast, Leaf Lettuce, Tomato, Pepperjack Cheese, Avocado Applewood Smoked Bacon, Chipotle Aioli, Brioche Bun G//G BURGER*.....................................................................................................................................................................28 Wagyu Beef Patty, Leaf Lettuce, Tomato, House Pickles, Rocks Sauce, Brioche Bun CUBANO.................................................................................................................................................................................26 Braised Pork Shoulder, Ham, Swiss Cheese, House Pickles, Dijonnaise, Hoagie Roll
ENTRÉES SPRING PEA ORECCHIETTE.…….……...............................................................................................................................27 Roasted Squash, Tomatoes, Garlic Confit, Whipped Ricotta, Basil SEARED RED TROUT.……...................................................................................................................................................31 Cauliflower Rice Pilaf, Broccoli, 'Nduja Buerre Nantais SEARED SALMON (GF, N) .............................................................................................................................................35 Crab Fried Rice, Green Peas, Toasted Almonds, Crab Butter 8OZ STEAK & FRITES*..……………………...........................................................................39 Flat Iron Steak, Parmesan Herb French Fries, Compound Herb Butter House Steak Sauce GARDEN BOWL (VG, GF) ........................................................................................28 Quinoa, Brown Rice, Lentils, Chickpeas, Carrots, Spinach, Zucchini Avocado Lime Dressing
WELLNESS ADDITIONS GRILLED STEAK*……………….......................................17 SEARED ATLANTIC SALMON.................................17 HALF AVOCADO...........................................................9 GRILLED CHICKEN....................................................13 GRILLED SHRIMP.......................................................15
OUT OF RESPECT FOR ALL MEMBERS AND GUESTS, ANY AUDIBLE USE OF CELL PHONES IS PROHIBITED IN PUBLIC AREAS