Kitchen Hours

Kitchen Hours: Sun 4–8 | Mon–Thu 4–9 | Fri–Sat 4–10

Flat Breads

F.O.W. chorizo, potato, white cheddar, pickled red onion, chive -18

Gruyere & Pecorino, Wild Mushrooms, sage oil - 18

Smoked duck, onion jam, gruyere, chevre, and arugula - 18

Roma tomato and basil, burrata, white cheddar, and saba - 18

Small Plates

Featured small plate toast with smoked sardine, truffle aioli, spicy veggies, pea sprouts-10

Shishito pepper wrapped in smoked prosciutto, garlic and herb aioli, saba, sea salt-10

Kale salad Strawberry, pickled shallots, croutons, yogurt- parsley dressing, pecorino -14

Burrata heirloom tomato, arugula, jalapeno honey oil, citrus sea salt, crostini-14

Roasted Brussels sprouts pecans, golden raisins, balsamic, speck - 10

Hummus pickled watermelon radish, pine nuts, chevre, warm pita - 10

grilled cheese Smoked Gouda, Gruyere, Spanish ham, heirloom tomato, summer gazpacho-10

Steak Tartare Capers, Mustard, Arbol Chili oil, quail egg, served with crostini - 15

Charcuterie - Maestri Speck - San Daniele Prosciutto - Copa
Accompanied with Mustard, McQuade's fruit chutney, and pickled peppers - 20

Cheese Platter - Humboldt fog/goat - pt. Reyes blue/cow
Truffle Brie/ cow with honeycomb, roasted nuts, McQuade's fruit chutney - 20

Roasted Mixed Nuts with brown sugar, sage, paprika, sea salt - 8

Warm Mixed Olive Bowl - 8

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.