Menu

Starters

Toasted Herb Focaccia – 8
Herb and smoked brie whipped butter, sea salt

Shishito Peppers – 12 GF
Meyer lemon preserve, garlic, black salt, micro cilantro

Brussels Sprouts – 14 GF
Cotija cheese, Fresno peppers, cilantro aioli, avocado, cilantro

Szechuan Smoked Ribs (3) – 14
Gochujang honey glaze, Korean kimchi

Crab Cakes (2) – 17
4 oz. fresh local lump crab, panko-crusted, pan-seared, creole
remoulade, pickled onion slaw, black Tobiko caviar

Cheese Plate – 18 GF

Local Charcuterie Plate – 24 GF
Ever-changing local selections

Lamb Lollipops (3) – 18
New Zealand lamb, smoked white cheddar grits, balsamic glaze

Scallop Toast – 18
2 seared jumbo scallops (u-10), Little Red Hen sourdough, avocado
crème fraîche, port wine reduction, frisee, watermelon radish

Lobster Corn Dogs (3) – 22
Cold water tail meat, carnival batter, creole remoulade
extra dog(s) – 8 ea

Peppercorn Crusted Beef Carpaccio (3) – 22
USDA prime-certified, SRF American wagyu filet mignon, dijon
mustard, arugula, parmesan, capers, garlic crostini

Yellowfin Duo – 24
Tartare: avocado, fresno chili, sesame, citrus, shishito peppers
tataki: sesame crust, soy glaze, wasabi aioli, baby herbs

Steaks

add 2 seared jumbo scallops (u-10) – 12
add 4 tiger prawns (u-16) – 12

Steak Frites – 28 GF
8 oz snake river farms American wagyu flat iron, house-fried
potatoes, sherry pan sauce

8 oz Flat Iron – 36
American wagyu beef, cast iron butter-poached fingerling
potatoes, caramelized onions, and broccolini, beer mustard
demi-glaze

8 oz Filet of Beef Tenderloin – 39
Mashed potatoes, charred asparagus, coffee stout gravy,
mushroom demi-glaze

14 oz New York Strip – 39 GF
American wagyu beef, espresso-crusted, caramelized onions
and blue cheese crumble, root vegetable whip, fried broccolini,
dry stout and coffee gravy

14 oz Boneless Ribeye – 42 GF
Root vegetable whip, braised broccolini, savory compound
butter

Entrees

Handmade Roasted Vegetable Ravioli – 24
Ricotta, parmesan, smoked gouda, corn, garlic, onions, saffron
garlic cream sauce, roasted corn tapenade, crispy cilantro

Mason Carbonara – 24
Linguine, pork belly, pea tendrils, duck yolk, truffle oil

Oven Roasted Sweet Potato – 24 DF,GF, V
Sweet potato, broccolini, asparagus, tuscan kale, smoked
carrots, haricot-verts, garbanzo bean puree, chili oil, sunflower
seeds

Ragu Radiatori – 26
Tenderloin beef bolognese, corkscrew pasta, marscarpone,
baby basil

Yard Bird – 30 GF
Mary’s organic, free-range, roasted 1/2 chicken, crispy
fingerling potatoes, smoked heirloom carrots, sherry and garlic
cream reduction

Beef Short Rib – 32 GF
10 oz. boneless beef short rib, port wine braised, flash fried
fingerling potatoes, crème fraîche, asparagus, garlic au jus,
bell pepper tapenade

Wild Crispy Skin King Salmon – 32
8 oz filet, creamy pesto risotto, Meyer lemon buerre blanc,
asparagus tips and wild mushrooms, romesco

Cast Iron Scallops (4) – 34 GF
Parsnip puree, sautéed spinach, port reduction, roasted garlic,
romanesco

Linguine Alfredo with Prawns (7) – 34 GF
7 tiger prawns (u-16), handmade linguine, seafood stock cream
sauce, Andouille sausage, broccolini, red onions, cherry tomatoes,
parmesan

Kurobuta Pork Chop – 36 GF
14 oz. bone-in loin chop, sweet tea brined, creamy gorgonzola
polenta, caramelized Brussels sprouts, brandy apple cider
reduction

New Zealand Rack of Lamb – 38
12 oz. rack of lamb, creamy parmesan risotto, charred
asparagus, beer mustard demi-glaze

Salads

locally sourced whenever possible
chicken breast – 6, SRF AW flat iron steak – 8,
2 scallops (u-10) – 12, 4 tiger prawns (u-16) – 12

Caesar Salad – 14
Halved romaine lettuce, focaccia croutons, Spanish white
anchovies, caper berries, shaved parmesan

Superkale – 15 GF
Marinated fava beans, San Joaquin gold cheese, Marcona almonds, charred tomato vinaigrette

5 Farms Market Salad – 16
Mixed greens, fried fennel chips, walnut praline, matchstick
granny smith apple, manchego cheese, caramelized shallot
vinaigrette

Ensalada Burrata – 17 GF
Fresh burrata cheese, local heirloom tomatoes, raw basil pesto,
San Marzano tomato glaze, port wine reduction, micro basil

Shaft & Wedge – 17 GF
Living butter lettuce, old shaft “caveman” blue cheese, pork belly, heirloom watermelon radishes, buttermilk vinaigrette