Food offerings
Dinner service is Wednesday to Saturday beginning at 5 p.m. A lite fare of small plates are available before dinner hours on Fridays and Saturdays to complement by-the-glass service. All of our provisions are curated by Chef Chris Stough.
Sample menu
Our food menu changes daily to incorporate seasonal local produce and showcase the ever-evolving creations of our Chef. You can always expect to find a variety of seasonal small plates and several dinner entrees to choose from.
Vegan and vegetarian options available.
warm marinated olives
spiced mixed nuts (no peanuts)*
subrosa bread, cultured butter, aleppo honey, maldon salt
oyster mushroom conserva, garlic, focaccia
chilled coconut soup, rosé steamed clam, finger chili, dill
boquerones hand roll, blood orange, flying fish roe
lettuce, asparagus, turnip, chickpea, coconut feta, pepper sauce, herb vin
asparagus, tonnato, spring top pesto, calabrian chili*
confit chicken thigh, cherry tare, fried rice, pickled fruit, cilantro
swordfish, ponzu, tamanishiki s.g. rice, masago, scallion, pear, greens
poached korean pear, italian meringue, toasted almonds, truffle oil*
**consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness, especially if you have certain or known medical conditions**
Any item with an * = contains nuts
Walk-ins are welcome, reservations encouraged.