Starters

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

Tomato Bisque – 9
Creamy, garlic, tomato bisque, creme fraiche, micro basil, little red hen sourdough toast point

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 GF
Gochujang honey glaze, Korean kimchi

Braised Pork Belly – 15
Kurobuta pork belly, apple radish slaw, lemon maple glaze

Pistachio Encrusted Brie – 15
4 oz. local brie wheel, pistachios, blood orange marmalade, little red hen herb focaccia

Cheese Plate – 18

Local Charcuterie Plate – 24
Ever changing local selections

Beef Tartare – 21 GF
USDA prime certified filet mignon, pickled onions, fried capers, dijon hollandaise, quail yolk, baby arugula

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

Local Crab Stack – 23
Fresh local crab, cucumber, heirloom tomato, avocado, bell pepper tapenade, preserved lemon aioli, crispy fried wontons

Duo Of Yellowfin – 24
Tartare: avocado, sesame, citrus, shishito peppers tataki: sesame crust, soy glaze baby herbs

Lunch

Salmon Belly Tempura Tacos (2) – 16
Wild king salmon belly, tempura batter, corn tortillas, pineapple and scotch bonnet salsa fresca, shredded cabbage, chipotle aioli glaze

Smoked Pork Tacos (2) – 16
Braised carnitas, house-made corn tortillas, charred pepper salsa, creme fraiche, local cabbage, sriracha aioli

Scallop Toast – 17
2 jumbo U-10 scallops, little red hen sourdough, avocado creme fraiche, frisee, port red wine reduction

Steak Frites – 27 GF
8 oz. snake river farms American wagyu flat iron, house fried potatoes, sherry pan sauce

Salads

Locally sourced whenever possible chicken – 6, ahi tuna – 8, flat iron steak – 8, two scallops – 12

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

5 Farms Market Salad – 15
Mixed greens, fried fennel chips, walnut praline, matchstick granny smith apple, manchego cheese, caramelized shallot vinaigrette

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

Citrus Salad – 16
Watercress, frisee, citrus vinaigrette, fresh local organic fruit, mortadella, feta cheese, sunflower seeds

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

Mason “Cobb” Salad – 17 GF
Chopped iceberg lettuce, old shaft “caveman” blue cheese, hard boiled egg, bacon, cherry tomatoes, marinated artichoke hearts, country style olives, watermelon radish, buttermilk vinaigrette

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

Spinach and Salmon Salad – 22 GF
6 oz. wild king salmon filet, spinach, mozzarella balls, pine nuts, red onion, bell pepper, avocado, citrus vinaigrette