add chicken $5

add steak $8

add salmon $7

add tofu $2


TASTING MENU

 

Amuse Bouche

Cream of Corn Soup

Brut Rosé,

JCB No 69, Burgundy, France, NV

 

1st Course

Pan Seared Scallops

succotash | basil oil

Chardonnay,

Pont Neuf, ‘Vignoble Gli Zii,’ Russian River Valley, California, 2012

 

2nd Course

Squash Pasta

julienned zucchini & summer squash | roasted tomato | white wine | basil

Tempranillo-Tannat-Verdejo Rosé,

Tinto Rey, Dunnigan Hills, California, 2018

 

3rd Course

Lamb Taco

habanero aioli | shaved cabbage | onion salsa | queso fresco

Lambrusco,

Cleto Chiarli, ‘Vecchia Modena,’ Emilia-Romagna, Italy, NV

 

4th Course

Grilled Ribeye

crispy herbed fries | veg of the moment | herb-shallot butter


Cabernet Sauvignon
,

Nadia, Santa Barbara, California, 2016

 

Dessert

Chef’s Choice

 Dessert Wine

 

Tasting Menu $34

with wine pairings $59

 

***Full Tables Only***

**No Substitutions**

*Available everyday from 4:30pm until 1 hour prior to closing*