Dinner Menu

Dinner

To Start

Charcuterie

28

rotating selections of cured meats and cheeses, seasonal accoutrements

Zucchini Fritters

15

herbed yogurt, Baharat oil, pea tendril salad

Nana's Pork Belly Taco

16

Clifford Farms pork belly, chirmol, avo puree, fresh chicharrón, serrano

Corn Flatbread

17

house flatbread, roasted local corn, charred shallot labneh, s'chug, feta, radish

Romesco Toast

18

Papi's sourdough, Caputo's burrata, romesco, blistered tomato, cucumber salsa

Greens

Beet Salad

16

roasted beets, arugula, scallion aioli, truffle ricotta mousse, crispy shallot, radish

Watermelon Salad

15

mixed greens, lime vinaigrette, fennel, cucumber, orange, blackberries, sunflower seeds

Block Wedge Salad

14

romaine lettuce, green goddess dressing, pickled red onion, bleu cheese, bacon lardon

ENTRÉES

Hanger Steak

55

corn puree, cornbread, cucumber-corn relish, scallion butter, radish

Spring Lake Trout

38

battered and fried trout, dill & lemon aioli, house slaw, salt & vinegar potato hash

House Made Potato Gnocchi

36

braised short rib, roasted mushrooms, crème fraiche, pickled shallots

add half order "Papi's" sourdough +3

Mary's Chicken

34

pan roasted airline breast, potato salad, grilled summer squash, sunflower seed pesto, balsamic

Oxtail

38

Jamaican style curried ox tail, crispy rice cake, tomato salad, cane vinegar creme, plantain chips

Duck

36

hoisin glaze, chilled rice noodles, "spring roll veg", fresh herbs, Nước chấm, peanut sauce, rice crackers

Niman Ranch Pork Loin

36

crispy polenta, chow chow, grilled peach, peach puree

Creamed Corn Linguine

28

cilantro-lime crema, scallions, blistered tomatoes and zucchini, crispy shallots
*add house made mexican chorizo + 5

DESSERTS

S'mores Pie

13

Amano chocolate pudding, graham cracker crust, toasty meringue, hazelnuts

Lime Panna Cotta

11

lime and vanilla bean panna cotta, black berries, orange shortbread cookie

Seasonal Galette

14

flakey pie crust, seasonal fruit, local pistachio gelato

Local Sorbetto or Gelato

6

*Alcoholic pour over option - inquire with server*

Our menu has been created by Chef Rafael Arcila. Each entrée has been created with components that complement the dish as a whole; substitutions are subject to availability and additional charge.

An automatic gratuity of 20% will be added to parties of eight or more

*Our food may contain nut, dairy or egg ingredients. Please communicate any food allergies with your server.

*Consuming raw or undercooked meats, poultry, seafood, shelfish, or eggs may increase your risk of foodborne Illness.

Location

Today's Hours:

Contact