Small plates, made for sharing.
Halibut, tiger's milk, sweet potato, charred corn, cilantro oil.
Frog Hollow peaches, basil, aged balsamic, grilled sourdough.
Wild mushroom, fontina, truffle oil, charred salsa verde. Three per order.
Yellowfin, aji amarillo leche de tigre, avocado, crispy quinoa.
Twice-fried fingerlings, smoked paprika aioli, salsa brava, chives.
Three meats, three cheeses, house pickles, marcona almonds, honeycomb.
Oak embers, big flavors.
Prime cut, smoked chimichurri, shishitos, crispy yuca fries.
Mary's organic, aji panca rub, salsa criolla, charred sweet potato.
Wood-grilled, lemon-caper salsa verde, fingerlings, spring greens.
Slow-smoked, ancho-coffee glaze, pickled onions, fresh mint.
Whole head, romesco, golden raisins, marcona almonds, charred lemon.
Filipino-inspired, soy-vinegar braise, jasmine rice, soft egg, crispy shallot.
Cocktails crafted in-house, daily.
Del Maguey Vida, pineapple shrub, ancho tincture, applewood smoke.
Macchu Pisco, lime, egg white, lavender bitters, angostura lace.
Four Roses Single Barrel, mole bitters, demerara, orange peel.
Aperol, prosecco, cucumber, basil, soda, dehydrated lime.
St. George Terroir gin, Campari, Cocchi Torino, blood orange.
Seedlip Spice 94, fresh ginger, lemon oleo, soda, rosemary.
Pastry chef Anna's nightly creations.
Vanilla bean cake, three milks, toasted meringue, candied pecans.
Valrhona ganache, smoked salt, olive oil, raspberry coulis.
Straus vanilla, double espresso from Blue Bottle, amaretti.
Three California artisans, quince paste, walnut bread, honey.
Menu items, prices, and availability are subject to change. A 4% kitchen wellness fee is added to all checks.
Please inform your server of any allergies or dietary restrictions — we are happy to accommodate.
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