• Dinner

Dinner

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FROM THE HEARTH & CAST IRON SKILLET
FROM THE CUTTING BOARD
FROM THE GARDEN
PASTURE
SEA

FROM THE HEARTH & CAST IRON SKILLET

BBQ Bacon Rubbed Chicken Skewers 9
Jalapeño cornbread, tomatillo coleslaw

Truffle Mac ‘n’ Cheese 11
Bacon and asparagus

Quinoa and Toasted Almond Cakes 12
Fennel salad, grapefruit tarragon dressing

Fried Calamari 14
Pommery mustard, aioli, mixed greens

Ahi Poke 14
Crispy wontons, macadamia nuts, avocado

Roasted Brussels Sprouts 9
Bacon, shaved parmesan, balsamic drizzle

Rock Shrimp and Bay Scallop Ceviche 14
Jalapeño, lime juice, cilantro, tomatoes, corn tortilla chips

Margherita Flatbread 11
Heirloom tomatoes, mozzarella, sea salt, garden basil

Black & Blue Flatbread 13
Balsamic-braised fis, blue cheese, toasted pistachio, micro arugula, prosciutto di parma

FROM THE CUTTING BOARD

Ma’s Deviled Eggs 4
Smoked paprika, sweet pickle, house-made sriracha, chive

Cheese Board sm. 13/lg. 18
Chef’s selection, variety of nuts, local fruits, honey

Smoked Salmon and Egg Salad Jar 11
Arugula, green beans, pea tendrils, lemon crème fraîche dressing

Gruyere, Leek and Ricotta Tart 12
Heirloom cherry tomato salad

Hummus Trio 11
Sun-dried tomato & kalamata olive, edamame, artichoke-lemon

Calvados Brandy Chicken Pâté 8
Cranberry apple jam, ciabatta bread crisp

FROM THE GARDEN

Golden Tomato Gazpacho 8
Avocado, fresh mango, cantaloupe

Cream of Carrot Soup 9
Carlsbad mussels escabeche

Hearts of Romaine Salad 11
Whole romaine leaves, fried anchovies, balsamic marinated baby tomatoes, shaved asiago, caesar dressing, garlic croutons

Farmer’s Salad 12
Summer squash, heirloom cherry tomatoes, radish, zucchini, bell peppers, cucumbers, lemon juice, grapefruit tarragon dressing

Red & Gold Baby Beet Salad 12
Arugula pesto, arugula, baby greens, pistachio encrusted Nikolau Family Farm goat cheese, orange supreme, blood orange vinaigrette, toasted pumpernickel

Heirloom Caprese Salad 14
Burrata cheese, opal basil, toasted focaccia, honey wine vinaigrette, smoked salt

Add protein to your salad:
Chicken 6  |  Scallops 8  |  Shrimp 8  |  Grilled Salmon 6  | New York Steak 12

PASTURE

Flat Iron Steak 28
Horseradish mascarpone sauce, sauteed beet greens, seared summer heirloom tomato, creamy polenta

Filet of Beef 46
Cauliflower puree, peppercorn cognac sauce, garlic mashed potatoes, sauteed haricot vert, crispy fried onions

Slow Roasted Center Cut Pork Belly 26
Baby bok choy, pickled onions, truffle mashed potatoes

Wild Mushroom Pappardelle 22
Oyster mushrooms, basil pesto
Add short rib $4

Grilled Australian Lamb Rack 36
Roasted rutabaga, arugula & fennel salad, bing cherry gastrique

Slow-Braised Short Ribs 24
Carrot puree, port-braised shallot, crispy onions, creamy polenta

Mary’s Farm Duck Breast 26
Caramelized peaches, grapefruit glaze, brown rice pilaf

Duroc Bone-In Pork Chop 36
Jalapeño mash, roasted carrot, pickled blackberries

Roasted Mary’s Chicken Two Ways 25
Leg and thigh roulade with mushroom farce, bone-in breast, summer squash ratatouille, brown rice pilaf

Angel Hair Pasta Pomodoro 17
Fresh basil, capers, white wine, tomatoes
Add shrimp $8

SEA

Jumbo Shrimp & Grits 23
Thick cut bacon, green onions, heirloom tomato, caramelized corn, fried hominy, creamy polenta

Pan Seared Salmon 23
Tropical papaya sauce, jicama carrot slaw, red beet couscous

Pan Roasted Diver Scallops 32
Jerusalem artichoke puree, wild mushrooms, bacon powder, leek hollandaise, garden vegetable

Fishing Barrel 23
Linguini, local fish, shrimp, scallops, crab claw, tomato, saffron, herbs

WE ADHERE TO THE MONTEREY BAY AQUARIUM SEAFOOD WATCH GUIDELINES.

We’re committed to serving local produce, meat and fish. Pureyors include Nikolau Family Farms, La Bahn Farms, Temecula Olive Oil Company, Crows Pass Farms, Heavenly Produce, Sage Mountain Farms and Vintage Natural Beef.