TASTING MENU

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Four Courses $65

Mushroom Cappuccino

Ember Roasted Beets
Lenora goat cheese, pomegranate, grapes
Grilled Ocotpus
chorizo, beans, creme fraiche
Pecan Smoked Pork Belly
celery root, apple-fennel chutney

Diver Scallops
bacon, maple, tahitian squash puree
7 Day Aged Duck
French lentil, cauliflower, spinach
Prime Hangar Steak
sunchoke, grilled cabbage

Pavlova
Vanilla parsnip pastry cream, market fruit
Cheese
Chefs choice, date, honey, crostini, herbs

Wine

Corkage $20

Sparkling
Cardre, Edna Valley, 2017
Sparkling Brut Rose
Angles & Cowboys, California
Grenache Gris Rose
Curran, Santa Barbara, 2020
Chardonnay
Silva Road, Redwood Valley, 2019
Viognier
Eberle, Paso Robles, 2019

Pinot Noir
Tantara, Santa Lucia, 2016
Sangiovese
Palmina, Central Coast, 2019
Red Blend
The Ojai Vineyard
Syrah
La Viox, San Ysidro, 2015
Cabernet
Eberle, Paso Robles, 2018
Cabernet
Post & Beam by Far Niente, Napa, 2019

Beer

Lager
Bad Hombre, Boomtown
Pilsner
Sazz Queen, Trademark
Belgian White
Dayfall, Stone
Hoppy Amber
Brass Jar, Trustworthy
IPA
Neon Boogie, Common Space
Hard Kombucha
Hopical Citrus, June Shine
Cider (500 ml)
Bramblebark, Ficklewood