•delicious beginnings•

 

rioja house salad, arugula, dates, gorgonzola, almond vinaigrette | 8.16

celery root soup, black truffle, celery leaves, hazelnut   | 13.26

kanpachi tiradito*, pickled mushroom, fresno chile, carrot, salsa verde, soy-lavender ponzu, coriander crisps   | 15.30

Rocky Ford melon salad, kaffir lime compressed watermelon, cantaloupe, pickled watermelon rind, hearts of palm, feta-lime cream, speck chips, mustard greens | 12.24

fresh bacon, pork belly, cardamom, curried garbanzo bean purée | 9.69

summer bean salad, plum, serrano ham, tarragon vinaigrette  | 10.71

pepperoni pineapple flatbread, Berkshire pork pepperoni, tarragon infused pineapple, house made mozzarella, smoked corn purée   | 10.20

rioja “picnic”, artisan meats, warm pine nut crusted goat cheese, gorgonzola, olives, fennel salad, orange confit, almonds | 19.89

monte enebro cheese, poached pears, port gastrique, toasted walnuts, walnut butter  |  12.24

 

•chef jen's hand made pastas•

pastas are available as an entrée or an appetizer course

kabocha squash ravioli,   sage brown butter, pickled butternut squash, candied pecans  |  19.38/ 10.20

paella gnocchi, New Caledonian prawns, mussles, calamari, chicken sausage, artichoke, baby heirloom tomatoes, paprika-tomato broth  | 28.56 / 14.28

artichoke tortelloni, artichoke mousse, white truffle brodo, queso de mano, chervil  |  19.89 / 12.24

safron cavatelli,  lobster, roasted bell pepper, summer squash, toasted almond, nasturtium, curry emulsion  |  33.66 / 13.83

 

•entrées•

vegetarian four squares, a tasting of four seasonal dishes | 19.89

wagyu bavette steak*, potato-spring onion gratin, chanterelle mushrooms, charred tomato vinaigrette. pernod demi  | 37.74

spice rubbed lamb loin*, farro couscous, falafel, roasted garlic yogurt, strawberry mint compote  | 34.68

Serrano ham wrapped octopus, olive oil cake, marrow beans, olive purée,  mint  | 29.58

milk-poached veal striploin*, apples, caraway cabbage, matsutake mushroom, potato latke, apple sour cream, sauce au poivre   | 36.72

pan seared grouper*,  seared Japanese eggplant, figs, pine nut butter, blisted shishitos, charred leek aioli   | 28.56

Petaluma chicken, cauliflower gratin, frisée-herb salad, tarragon-brandy jus  | 29.58

 

•tasting menus available, please inquire with your server•

*these items may be served raw or undercooked, or contain raw or undercooked ingredients.
 consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

 

executive chef – tim kuklinski
 sous chef team – gabe wyman. fausto vasquez, toby prout