DINNER MENU SMALL PLATES
SALADS
Soup Du Jour
House Salad
$4 / $8
mixed baby lettuces, heirloom tomato, shredded carrot, cucumber, focaccia croutons, house dressing
chef's daily preperations
Giant Pub Pretzel. house made pretzel, salted, cheese dip, grainy mustard
9
Wagyu Beef Sliders
10 Ô Wedge Salad iceberg, applewood bacon, heirloom tomato, pickled onions, bleu cheese crumbles, bleu cheese dressing
12
white American cheese, caramelized onion sauce
Ô Spring Salad
Bang Bang Shrimp
romaine,pineapple,strawberry,melon,feta, candied pecans, house dressing
12
14
crispy shrimp, harissa aioli
14
Korean Sticky Ribs baby back ribs, gochujang, sesame, green onion
14 Dip Trio
Burrata of the Moment
rotating seasonal preparation
15
Caesar Salad romaine hearts, garlic dressing, focaccia croutons, shaved parmesan
pimento cheese, hummus, onion dip, naan, carrots, celery
16
~ add chips - $1 ~
Ô Spinach Berry Salad
15 Ô Roasted Portobello Mushroom
baby spinach,cashews,strawberries,blueberries, crasins, feta
Broiled asiago cheese, soft herb polenta, melted heirloom tomato, aged balsamic vinegar
Ô Steak Salad
15 Sesame Seared Ahi Tuna
sesame crusted*rareahituna,gingerslaw,sweetsoy, real wasabi
18 Crab Cakes
cabbage slaw, remoulade sauce
19
16 *flank steak,romainelettuce,bleucheese,avocado, hard boil egg, pickledonion,tomato,balsamic,crispy potato sticks
18
---Dressing Choices--house, bleu cheese, balsamic vinaigrette, ranch, thousand island, honey mustard, golden italian, catalina ~ Protein Add-ons: Chicken 8 | Shrimp 9 | Crabcake 9 | Salmon 10 ~
Executive Chef Michael Ayres Executive Sous Chef Tera Parker *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness