dinner menu 05.17.24

dinner menu

For May 17th weekend. Subject to change.

Chef Jenny MacDonald

House Bread, parmesan, EVOO, balsamic, herbs 10

Wood Fired Oysters (6), Pickering Passage (B.C.), garlic-herb butter, lemon, Piment d’Ville 18

Mezze Platter 20
Red pepper hummus, whipped feta , olives, almonds, giardiniera, cucumber, flatbread, fruit

Papas Bravas, crispy marble potatoes, spiced tomato sauce, lemon garlic aioli, herbs 12

Gambas Al Aijillo, rock shrimp, garlic, smoked paprika, Piment d’Ville, lemon, bread 15

Wood Fired Octopus squid ink aioli, potato, linguica, olives, mojo verde, lemon 20

Lamb Merguez Meatballs, spiced tomato sauce, mojo verde 18

Asparagus Bisque, leeks, sage, thyme, potato, parm stock, truffle oil 14

Beet Salad, whipped Pennyroyal Laychee, pistachio dukkah, mizuna, balsamic, EVOO 15

Iberian Ceasar Salad, lil gem, radicchio, boquerones, harissa breadcrumbs, cured egg 15

Braised Short Rib 39
Creamy parmesan polenta, haricot verts, port and mushroom bordelaise, mojo verde

Bouillabaise Seafood Pasta 39
Shrimp, mussels, clams, salt cod sofrito, garlic, tomato, fennel, Pernod, linguine, herbs

Wood Oven Roasted Chicken 33
Half Petaluma Chicken, marble potatoes, haricot verts, pan jus, mojo verde

Cauliflower “Shawarma” 28
Fire roasted spiced cauliflower, yogurt tahini sauce, Israeli couscous, spiced chickpeas, tomato, cucumber feta salad, spicy herb Zhoug, flatbread

Chocolate Mousse 10 Olive Oil Cake w Lemon Custard 10 Dessert Cheese Plate 16