Tiger shrimp skewers draped in classic corn dog batter, fried golden crispy. Served with sweet garlic mustard and wasabi cocktail sauce.

White and lavender cauliflower tossed in herb garlic oil and slow roasted in our oak burning oven. Served with cucumber dipping sauce.

Mini yukon gold potatoes topped with brown butter, melted cheddar, creme fraiche, and chopped chives.

Mild, sweet Japanese peppers tossed with garlic oil and then fire blistered.

Crispy fried chicken wings, tossed in our spicy buffalo gochujang sauce. Servd with jicama and cucumber dipping sauce.

Fresh fired pork skin tossed with real cheddar and tajin powder.

Fresh herbs, tahini, garlic, and garbanzo beans blended with extra virgin olive oil. Served with charred garlic flatbread.

Battered, southern style, pacific oysters with remoulade.

Roasted sweet corn bits with garlic aioli, parmesan cheese, lime vinaigrette, and chipotle powder.

Golden, super crispy fries dusted with sea salt.

A thick, 30 ounce ribeye steak rubbed with herbs and sea salt, then slow roasted at low temperature. We finish it off in our oak fired oven at 900 degree to sear in the juices. Feeds two - four.

A whole, marinated, boneless chicken, seared for crispy skin, and then slow roasted. Feeds two - four.

Little neck clams steamed with achiote and broth. Served with charred garlic flatbread.

Herbs, citrus, and olive oil marinated skirt steak seared over open flame, served with grilled nopal salad.

Served with pan demi, sauteed english peas, baby carrots, and pearl onions.

Preserved lemon and herb marinated lamb ribs, with charred garlic flatbread and tzatziki.

French baguette stuffed with fried oysters, shrimps, shredded romaine, pickles, and remoulade.

Grilled skirt steak four ounces, caramelized onions, smoked blue cheese, and whole grain mustard aioli.

Slow simmered in olive oil, then griddled crispy. Served with with roasted tomatoes, baby arugula, and citrus aioli on toasted ciabatta.

Grilled zucchini, portobello mushroom, and caramelized onions on toasted ciabatta with green hummus and golden balsamic drizzle.

Our special blend of ground beef griddled, then served on a toasted focaccia bun with cheddar cheese, bacon jam, shredded lettuce, sliced tomato, pickles, and remoulade dressing.

Haas avocado, caramelized onions, Valencia orange, and sunflower sprouts tossed in a lime vinaigrette. Served warm, with pepito dust.

Roasted red beets tossed with quinoa, goat cheese, candied cashews, Valencia oranges, and wild arugula.

Kale, red quinoa, golden raisins, shaved parmesan, and mini yukon gold potatoes tossed with a sherry vinaigrette.

Butter lettuce, avocado, bacon, herb croutons, chives, creamy dill dressing, and stacked high.

Little gem lettuce, heirloom tomatoes, english cucumber, pickled turnips, and lime vinaigrette. Served with falafel and cucumber sauce.

Fontina cheese, thin prosciutto, mission fig jam, crumbled goat cheese, fresh arugula, and golden balsamic drizzle.

Shredded Chicken, fontina, roasted corn, lemon zest, and fresh thyme.

Yukon gold potatoes, provolone, crumbled bacon, caramelized onions, and sea salt.

Fresh roma tomatoes, crumbled falafel, sliced cucumber, red onion, shredded romaine, and tahini drizzle.

White cream sauce, manila clams, yukon gold potaotoes, bacon crumbles, provolone, and fresh thyme.

Fresh mozzarella, roma tomatoes, basil dust, and sea salt.

Sliced pepperoni, sopressata, and fresh mozzarella.

Crumbled pork sausage, sopressata, and sage.

Pork chorizo crubles, fresh mozzarella, cracked eggs, and green onions.

Tomato and vodka sauce, crackled eggs, fresh mozzarella, sea salt, and ground black pepper.

Grapes, almonds, parmesan, and mint.

Garlic, pine nuts, and blistered cherry tomatoes.

Farm greens, avocado caesar dressing, radish, Parmesan, and herbed bread crumbs.

Roasted Potatoes, dill, mint, Chile flakes, and cured egg yolk.

Chili lime salt, Calabrian chili, and aioli.

Fontina, sage, and pomodoro.

Brown butter cauliflower, chorizo, pickled currants, and fried garlic.

Togarashi, and tomari ponzu.

Chimchurri, sesame olive tapenade, and grillled eggeplant.

16 ounce. Asparagus and steak sauce.

16 ounce. Asparagus and steak sauce.

Lemon garlic aspagarus, lime vinaigrette, and chive oil.

Tomato, fennel, leeks, and celery root puree.

White cheddar, oven dried tomatoes, aruguls, and charred onion aioli.

Green Curry, lemongrass, fresno chili, and cilantro.

Spring garlic, calabrese salami, stracciatella, and green onions.

Fontina, maltake, parmesan, and roasted garlic cream.

Fresh mozzarella, sliced pepperoni, and soppressata.

Fresh mozzarella, oven dried tomatoes, and basil.

Shishito Pesto, fontina, blistered cherry tomatoes, asparagus, and shaved parmesan.

Fresh mozzarella.

Fresh mozzarella, crumbled pork sausage, soppressata, and sage.

Fontina, prosciutto, mission fig jam, goat cheese, arugula, and golden balsamic.

Pork skins, real cheddar powder, and tajin.

Sea salt.

Seasoning.

Garlic oil and togarshi

Grapes, almonds, parmesan, and mint.

Buffalo gochujang sauce, jicama, cucumber, and dipping sauce.

White cheddar, oven dried tomatoes, arugula, and charred onion aioli.

Caramelized onions, garlic, infused lemon, and lettuce.

Fresh mozzarella, oven dried tomatoes, and basil.

Farm greens, avocado caesar dressing, radish, Parmesan, and herbed bread crumbs.