Chef’s Specials
*wine pairing suggestions
Starters
Smoked Duck Salad
spinach, crispy wontons,
orange & grapefruit segments,
citrus soy vinaigrette 12
*108 Domaine Houchard Rosé, Cote de Provence
Beet Gazpacho 7
Entrées
Pan Seared Lane Snapper
skin on, with kale pesto,
roasted patty pan squash & cauliflower, parsnip purée 27
*226 Truchard Roussanne, Carneros, Napa Valley, CA
House Made Pappardelle
beef cheek ragu 24
*340 Smith & Hook Cabernet Sauvignon, Central Coast, CA
Pizza of the Week
Beef & Cheese
ground beef, Swiss cheese,
mushrooms, mozzarella, garlic 20
Desserts 8
Blueberry Pie
with homemade
vanilla bean ice cream
Vanilla Pana Cotta
with chocolate espresso mousse
Toasted Coconut Cheesecake
Lavender Lemon Crème Brulée
