add chicken $5

add steak $8

add salmon $7

add tofu $2



Amuse Bouche

Cream of Corn Soup

Brut Rosé,

JCB No 69, Burgundy, France, NV


1st Course

Pan Seared Scallops

succotash | basil oil


Zolo, Mendoza, Argentina, 2018


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


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


4th Course

Grilled Ribeye

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

Cabernet Sauvignon

McNab, Mendocino County, California, 2016



Chef’s Choice

 Dessert Wine


Tasting Menu $36

with wine pairings $61


***Full Tables Only***

**No Substitutions**

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