We serve our Dinner menu Wednesday-Saturday 5:00-9:00pm and our Brunch menu Saturday & Sunday 10:00-2:00pm
Saturday & Sunday 10:00am-2:00pm
All
Starters
Mains
Sides
powdered sugar, strawberry jam
butter, house jam
honey butter
oats, nuts, seeds, coconut, goji berries, cocoa nibs, dried cherries, blueberries, greek yogurt
orange honeydew, sharlyn melon, peaches, plums, nectarines, blueberries, blackberries, grapes
peaches, toasted pecans, red wine vinaigrette
Cocktails
N/A Beverages
1 bottle Prosecco, 14oz fresh squeezed orange juice
vodka, house-made bloody mary mix
cerveza victoria, secret michelada mix, chamoy, black chili salt
tequila, apricot, elderflower, lime, charred habanero
pisco, apertif, pineapple, lemon, soda
fresh squeezed orange or grapefruit
red wine, apple brandy, amaro, all spice dram, citrus
aperol, mezcal, cava, grapefruit, lemon
Wednesday through Saturday 5:00pm-9:00pm
Appetizers
Marin Miyagi, Tomales Bay
rose mignonette, cocktail sauce, lemon
heirloom tomato, serpent cucumber, red bell pepper, cilantro, cherry tomato-corn salsa
kashiwase farm stonefruit, toasted walnuts, red wine vinaigrette
grassfed niman ranch NY strip, egg yolk, focaccia crostini, grana padano, cherry tomatoes, aged balsamic, micro arugula
fried padron peppers, arugula pesto, lemon, grilled focaccia
Mushroom & leek ragu, gremolata, crispy potato skins, grana padano
goddess & sensation melons, cucumber, avocado, pickled fresno chili, cumin-lime vinaigrette
cranberry & cannellini beans, heirloom tomatoes, arugula, parsley, oregano, bread crumbs, aioli
Coffee | Tea
Dessert
Wine Bottles To Go
70% Pinot Noir, 30% Chardonnay
Bright and acidic with flavors of tart red cherries, red currant, toasted bread, nuts and honey.
Flavors of apple, citrus, lemon, beeswax, salt. Full bodied
Flavors of lime peel, roasted lemon, granny smith apple. Light bodied, stainless steel fermented
Bone dry, stainless steel fermented. Flavors of peach, lime, mandarin oranges
Flavors of black currant, dark berries and cocoa.
91% Zinfandel, 9% Riesling
Medium bodied. Dark fruit with slight acidity. Not your typical jammy zin, lighter bodied with well rounded tannins
89% Cabernet Sauvignon, 9% Cabernet Franc, 2% Petit Verdot
Flavors of black and blue fruits, ripe plum, chocolate, lavender, violet. Ripe tannins
100% Malvasia Bianca. Flavors of grapefruit zest, lemongrass, green apple, pear, kaffir lime, jasmine. Bone dry and effervescent
Fresh aromas of rose petal, watermelon, bubblegum and squeezed lime.
56% Mourvèdre, 26% Grenache and 18% Cinsault
Flavors of meyer lemon, baked pear, vanilla, rainy cement, salt
75% Pinot Noir, 25% Pinot Gris. Flavors of raspberries and cherries. Grippy tannins.
Grenache, Mourvedre, Syrah. Flavors of boysenberry with smoky/meaty/gamey complex flavor and a lengthy creamy texture.
100% Malbec from the birthplace of Malbec, Cahors, FR.
Full bodied with flavors of currents, prunes, dark chocolate, spices
90% Sangiovese, 10% Canaiolo
Medium plus bodied with flavors of strawberry, raspberry, blackberry, clove, cinnamon, anise. Firm Tannins
gin or vodka
bourbon, cognac, campari, sweet vermouth, pink peppercorn tincture
rye, highland scotch, absinthe, passionfruit, lemon, bitters
vodka, bolivian brandy, blanc vermouth, lime, pineapple, bitters
cerveza victoria, black chili salt, chamoy
Mezcal, Sotol, Ancho Liqueur, Grapefruit Cordial, Lemon
coconut-fat washed highland scotch, banana liqueur, coffee liqueur, falernum
rum infused with berries & ginger, saler's, orange liqueur, amaro
Original Pattern
Hazy IPA
IPA
Belgian Style Witbier
Sour with blueberry and cherry
Le Merle Farmhouse Ale
* These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness