Our Menu
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Enhance your plate:
Grilled Shrimp +$7.00 | Avocado +$6.00 | Grilled Chicken +$8.00
Starter & Sharebables
Perfect to share with cocktails or a bottle of wine.
Grilled filet mignon skewers with shallots, cherry tomatoes, and red onion with sumac-parsley salad.
Shrimp sautéed in ouzo with San Marzano tomatoes, garlic, and basil. Finished with crumbled feta for a bold Mediterranean bite.
Dill yogurt, ezme, carrot tarator, muhammara, and crostini.
Zucchini and carrot fritters, blended with fresh herbs and a touch of spice. Served with tangy dill yogurt sauce and a fresh lemon.
Grilled Cyprus halloumi with citrus marinade, local stone fruit, pomegranate molasses, roasted walnuts, and arugula salad.
Dill yogurt, pomegranate molasses, parsley, and pickles.
Lightly battered and fried to a crisp golden finish, served with house tartar and marinara sauces.
3 local eggs poached in a spicy red pepper and tomato sauce, feta cheese, and grilled bread • Add kofta +$9.00
Salads
Add to your salad: Chicken +$8.00 | Shrimp +$7.00
Crisp romaine tossed in house Caesar dressing, topped with crunchy pita croutons and shaved Parmesan.
Capay Valley heirloom tomatoes, Capay Valley basil, balsamic, and levain toast.
Terra Firma beets, Full Belly watermelon, hazelnut dukkah, lebni, and smoked olive oil.
From the Grill & Kitchen
Short rib ragu, shaved Manchego, and espelette.
Dill yogurt, tomato relish, and Greek cucumber salad.
Brussels sprouts and dried apricot mostarda.
Harissa couscous, chicken jus, fennel, and citrus salad.
Manila clams, puttanesca, levain toast, and extra virgin olive oil.
Whole grilled branzino with arugula salad, cherry tomatoes, capers, green olives, and charred lemon.
Salt roasted local tomatoes, creme fraiche, shimeji mushrooms, and summer squash • Add seared Hokkaido scallops +$18.00
Herbed baby potatoes, charred broccolini, and chimichurri.
Greek cucumber salad, tzatziki, and tomato relish.
Pecorino, farmer's cheese, house ground beef, green peppers, and parsley. Veggie option available.
Sides
Chives
Add Pickled Jalapeño +$3.00 | Bacon +$4.00
Starter & Sharebables
Dill yogurt, ezme, carrot tarator, muhammara, and crostini.
Zucchini and carrot fritters, blended with fresh herbs and a touch of spice. Served with tangy dill yogurt sauce and a fresh lemon.
Grilled Cyprus halloumi with citrus marinade, grilled stone fruit, pomegranate molasses, roasted walnuts, and arugula salad.
Confit heirloom chicken, house pickles, pomegranate molasses, and dill yogurt.
Salads
Add to Your Salad:
Grilled Shrimp +$7.00 | Avocado +$6.00 | Grilled Chicken +$8.00
Local baby gems, herbed pita croutons, pecorino, and lemon.
Capay Valley heirloom tomatoes, Capay Valley basil, balsamic, and levain toast.
Terra Firma beets, Full Belly watermelon, hazelnut dukkah, lebni, and smoked olive oil.
Sandwiches & Plates
Two Niman Ranch patties, white cheddar, bacon jam, dijonnaise, and fries.
Herbed rice, grilled vegetables, and tzatziki.
Herbed rice, cucumber salad, tzatziki, and grilled pita.
Crispy heirloom baby potatoes and salsa verde. Limited availability.
Provolone, horseradish cream, arugula, au jus, and fries.
Chopped romaine, feta, tomato, beets, and fries.
Weekend Brunch
Three eggs baked in spiced tomato & red pepper sauce, chorizo, feta, olive oil, and grilled bread.
8oz prime ribeye, two eggs, herbed potatoes, and chimichurri.
Herbed potatoes, bacon, grilled bread, and preserves.
Sides
Add Pickled Jalapeño +$3.00 | Bacon +$4.00