With a passion for seasonal cooking, Executive Chef Deneb Williams takes pride in carefully preparing each dish with an emphasis on hand-crafted and locally farmed ingredients. Whether it be supporting local growers or charitable organizations, this commitment to the community implemented by the Harvego family, has been unwavering throughout the years.
~~Appetizers~~
Mixed Greens 5
spiced almonds, roasted sweet peppers, pickled red onions, fried green tomatoes and sheep’s milk feta with roasted shallot-champagne vinaigrette
Lobster-Asparagus Bisque cup 7 ~~ bowl 12
delta asparagus, leeks and spinach blended in a goat cheese-infused velouté
Oaxacan Pork Belly 11
braised with tomatoes and ancho chiles then pan seared with achiote-honey glaze, pickled chayote squash, avocado coulis and queso fresco
Smoked Tenderloin Carpaccio 12
herbed chèvre croquette and baguette crostini, capers, onions, Parmigiano-Reggiano and white truffle oil
Dungeness Crab Cake 15
roasted spring vegetable-pea tendril salad and sweet corn-turmeric soubise
~~Entrée Salads~~
Hearts of Romaine Caesar 16
whole leaves of crisp lettuce and house-made dressing, anchovies and shaved Parmigiano-Reggiano
~choice of chargrilled chicken, prawns or marinated rib-eye steak~
Brown Derby Classic 16
marinated rib-eye, mixed greens, avocado, fresh tomato, hard-cooked egg, applewood bacon and creamy blue cheese dressing
Shrimp Niçoise 18
grilled asparagus, baby artichoke hearts and herbed fingerling potatoes, shaved egg, braised radicchio, marinated olives, frisée and chèvre fondue with roasted shallot-champagne vinaigrette
Spring Beet Chicken Salad 16
port balsamic-glazed breast of chicken with a fennel pollen-pistachio crust, roasted beets, local strawberries, pickled onions and watercress, fresh goat cheese and strawberry balsamic vinaigrette
~~Sandwiches~~
served with choice of fries or mixed greens
Vegetarian Burrata Sandwich 12
fried green tomatoes, sautéed peppers, caramelized onions andpea tendril salad, marcona almond pesto and peppercorn aioli served on grilled focaccia
Steakhouse Burger 14
chargrilled Niman Ranch beef with caramelized onions and sautéed mushrooms served on a brioche roll with horseradish Havarti and peppercorn aioli
Korean Kalbi Chicken Sandwich 13
sweet soy-red curry-sesame glaze, grilled pineapple-napa slaw and coconut-peanut vinaigrette served on a brioche roll
Apple & Brie Steak Sandwich 16
marinated rib-eye chargrilled with oven-roasted apples and Brie cheese, caramelized apple chutney and watercress salad on grilled focaccia
~~Entrées~~
Fresh Fish Tacos 15
the daily catch from our local waters and around the world honey-cumin glaze, cilantro aioli and mango-avocado-cucumber slaw
Cashew-Curry Chicken 14
wildflower honey-curry glaze and toasted cashew crust, brown basmati and spring vegetables with sweet corn-turmeric soubise
Sea Scallops Chilpachole 22
Veracruz-style tomato-chipotle bouillabaisse with mussels and shrimp, fried polenta, spring vegetables and roasted corn-black bean salsa
Harissa Tenderloin Tips 16
Moroccan spices, marcona almonds and honey, fire-roasted tomato-apricot relish and saffron couscous with spring vegetable succotash
Miso-Glazed Shrimp Stir-Fry 18
roasted kotobuki yams and asparagus tips served over yakisoba, beet-infused dashi broth and pickled kumquat-daikon salad
Risotto Primavera 12
English peas, baby artichokes, sweet corn and burrata cheese, corn-turmeric soubise, pickled fennel-watercress salad
Deneb Williams ~ Executive Chef
As a courtesy to other guests, please turn off electronic devices. Split charge of $5 for entrées. A corkage fee of $20 will be applied per 750 ml bottle brought into the restaurant.
