Modern Coastal Cuisine · Wood-Fired · Handcrafted Cocktails
Small sharing plates prepared fresh daily with locally sourced ingredients.
Pugliese burrata, 12-year aged balsamic glaze, basil oil, and warm garlic sourdough toast.
Wild Monterey squid, charred Meyer lemon aioli, smoked Spanish paprika dust.
Ponzu vinaigrette, serrano pepper slices, micro cilantro, white truffle oil.
Sustainable seafood, prime dry-aged steaks, and handmade fresh pastas.
Saffron champagne risotto, blistered broccolini, lemon caper beurre blanc.
Rosemary compound butter, roasted garlic potato purée, red wine bone marrow reduction.
Handmade egg pasta, chanterelle mushrooms, thyme emulsion, 24-month Parmigiano Reggiano.
Whipped tahini, pomegranate molasses, toasted pine nuts, fresh mint chimichurri.
Botanical infusions, smoked spirits, and organic biodynamic wines.
Small batch bourbon, Angostura bitters, organic demerara, torched rosemary plume.
Ketel One Vodka, fresh cold-brew espresso liqueur, organic vanilla bean syrup, cacao nibs.
Artisanal mezcal, fresh dragonfruit purée, lime juice, organic agave, black volcanic salt rim.
Decadent desserts crafted in-house by our pastry chef.
Warm molten center chocolate cake, Madagascar vanilla bean gelato, sea salt caramel crisp.
Espresso-soaked savoiardi, Sicilian pistachio cream, shaved dark chocolate flakes.