SNACKS  |   8  EACH

 
MENU

MARINATED CALIMARI
Tomatoes, Proscuitto, Garlic Aioli, Sourdough

PUFFED POTATO & EGGS
Cauliflower Mousse, Chives, Crispy Chicken Skin


DI STEFANO BURRATA
Summer Squash, Black Garlic, Tempura Olives 


DUCK PÂTÉ & MOUSSE
French’s Mustard, Cornichons, Warm Soft Pretzel

MAINS 

 
DINNER


POACHED STEELHEAD TROUT | 28
Blue Lake Beans, Almonds, Heirloom Tomato Coulis

BONE-IN KUROBUTA PORK CHOP  | 29
Creamed Greens, Grilled Stone Fruit, Achiote Jus

LAMB SHOULDER CONFIT | 27
Israeili Couscous, Tart Cherry, Peperonata, Mint 

BELLWETHER FARMS RICOTTA TORTOLONI| 26
Brentwood Corn, Huilacoche, Masa Crumble, Grana Padano

“DA BURGA” aka DA DISASTER | 16
Dressed & Ready, ‘Everything’ Baked Potato Tater Tots

STARTERS 

 

SQUID INK CONCHIGLIE PASTA | 15
Spicy Capers, Clams, Calamari, Shrimp, Tender Greens

HEIRLOOM TOMATO SALAD | 13
Brioche Croutons, Basil Seed Vinaigrette, Escarole 

SUMMER SQUASH SOUP | 12
Vadouvan Curry, Crispy Quinoa, Cucumber, Yogurt

HALIBUT CRUDO | 15
Melon, Japanese Crucumber, Tajin, Serrano Chili

CHARRED SPANISH OCTOPUS | 17
Fennel, Citrus, Feta Cheese, Casetlvetrano Olives, Oregano Vinaigrette