Kettner Exchange

Allergens: Peanut, Gluten, Garlic, Onion, Soy *Can be made gluten & peanut free by removing the sauce *Onion can be removed Marinated in olive oil, garlic, rosemary and thyme, 40 oz Bone in Ribeye is grilled and then roasted to finish. Indonesian peanut sauce (garlic, soy sauce, brown sugar, lemon, peanut butter), Cilantro relish: black pepper, brown sugar, garlic, cilantro stems

Allergens: Dairy, Onion, Egg, Gluten *Dairy accommodated by removing cheese *Egg accommodated by removing special sauce *Gluten accommodated by removing bun Double beef patty, caramelized onions, tomato confit, arugula, white cheddar, special sauce (relish, mayo, ketchup, onion, vinegar)

Allergens: Dairy, Onion, Garlic * Onion accommodated by removing pickled onion Garnish: Pickled red onion, pea shoots, sunflower sprouts, cilantro Brined in lemon, garlic and herbs, honey. Marinated in yogurt (garlic, tomato paste, Urfa chili) for 48 hours. Grilled, glazed with honey and finished in the oven.

Allergens: Gluten, Soy, Dairy, Garlic, Onion, Pork *Gluten & Soy accommodated by removing Aji Amarillo and Den Miso *Onion accommodated by removing grilled scallion Garnish: Grilled Scallion, radish and lime Double bone pork chop is sous vide in garlic and butter. Then grilled and covered with sauces: anticucho, aji amarillo, and den miso. Sliced and served a la cart.

Allergens: Gluten, Soy, Dairy, Peanut, Garlic, Sesame, Onion, Garlic, Egg *Peanut accommodated by removing *Sesame & egg accommodated by removing aioli *Dairy accommodated by not having Bao (not recommended) Garnish: Scallion, Pickled cucumber, peanuts, fresno chilis Duck barbacoa is served alongside bao buns with hoisin aioli (sesame, soy, garlic, mayo)

Single beef patty, caramelized onion, tomato confit, arugula, white cheddar, special sauce (relish, mayo, ketchup, onion, vinegar)

Pinot Noir 80% Chardonnay 15% Meunier 5% In the glass you will have a luminous pale gold colour with an active medium bead. On the engaging aroma you have red apples, ripe peaches, quince and a ginger note. This non-vintage Champagne has a broad textured mouthfeel along with a relaxed complexity. Plus showcasing its characteristic nuance of quince jelly that lingers on the deceptive dry finish.

100% pinot Nero. The grapes are fermented in stainless steel and produced in the charmat method- the same way prosseco is made. Aromas of strawberries and fresh cut flowers. On the palate, crisp and dry with delicate flowers of juicy strawberry and fresh herbs. Pairs with salmon or salads

95% Glera (prosecco grape), 5% Bianchetta and Perera Organically grown, estate bottled The nose shows a core of salty with a bit of nectarine and citrus with good tension and some minerality. The palate has a bit of texture with citrus and nectarine with a soft floral and saline edge.

60% Chardonnay 40% Chardonnay Organic & Sustainable, minimum intervention. Left on lees for 5 years before release. 2 months in oak. Aromas: Rose petals, strawberries, lemon peel, bakes buscuits Palate: Creamy & fresh with rich but powerful mouthfeel Pairings: Chicken, Pork, Seafood

"Crémant" is the French term for traditional method sparkling wines made outside of Champagne. This 100% Pinot Noir is creamy and dry with notes of fresh berries and a touch of citrus. Pairs well with Grilled Mary's Chicken, spicy tuna crispy rice, hot oil salmon, big-eye sashimi.

Pinot Noir 80% Chardonnay 15% Meunier 5% In the glass you will have a luminous pale gold colour with an active medium bead. On the engaging aroma you have red apples, ripe peaches, quince and a ginger note. This non-vintage Champagne has a broad textured mouthfeel along with a relaxed complexity. Plus showcasing its characteristic nuance of quince jelly that lingers on the deceptive dry finish.

Nose: aromas of candied citrus fruits, chestnut honey, spices and fresh white truffle. Palate: lively and precise opening. Great length, depth and aromatic persistence, with a fine chalky touch.

100% pinot Nero. The grapes are fermented in stainless steel and produced in the charmat method- the same way prosseco is made. Aromas of strawberries and fresh cut flowers. On the palate, crisp and dry with delicate flowers of juicy strawberry and fresh herbs. Pairs with salmon or salads

95% Glera(prosecco grape), 5% Bianchetta and Perera Organically grown, estate bottled The nose shows a core of salty with a bit of nectarine and citrus with good tension and some minerality. The palate has a bit of texture with citrus and nectarine with a soft floral and saline edge.

Tasting Notes: A champagne with lots of character, elegant, fresh and fruity with roundness. An expressive nose of exotic fruits with hints of grapefruit and orange.
Good balance of sugar and acidity with a clean yet complex palate and a long finish Pairings: aperitif, hot oil salmon, Hamachi *3 years on the Lees

On the nose, lime zest and lemon curd waffs up with the pop of bubbles. Crunchy green apple. Bone dry with racy acidity. 100% chenin blanc. Fermented in stainless steel. Pairings: kale salad, big eye-tuna, hot oil, soft-shell crab bao,

100% Verdejo Region: Rueda, Spain Intense white almond and fennel characters to the apple and tarragon notes. This is fresh, sleek and textured in the center palate with a creamy mouthfeel and a crisp finish.

Blend: 100% Chardonnay Farming: Practicing organic. Èlevage: 6 months ABV: 13.1% Production: 2594 cases Winemaking: Native yeasts begin this fermentation in neutral 59gal barrique. We employed the age-old technique of battonage once a week for the first month to add texture, mouthfeel and enhance minerality. Aged sur lie in barrel for 6 months. Tasting notes: Lemon rind, white flower and flint.

2021 Vintage Key lime, grapefruit and citrus zest, ends with salinity and a clear marine influence from being so close to the coast. This wine has racy acidity while remaining textural and elegant with hints of Meyer lemon, tangerine peel, bright stone fruit and honeycomb. Clean lengthy finish wit focused acidity and hints of wet stone and cream. 100% neutral French oak

Tasting Notes/Descriptors: Aged in stainless steel and French oak Aroma: Fuji apple, clementines, rangpur lime, jasmine and almonds Palate: Buttery and complex, rich yet tangy, full bodied. Nectarine, lemon curd, and brioche with a long lip-smacking finish

100% Chenin Blanc. Very dry and mineral, fruit notes of pear, peach and apple enhanced by aromas of hazelnut. Good an acidity and an interesting bitterness on the finish. Pair with soft-shell crab bao, hot oil, crispy rice, tuna sashimi

Complex aroma of beeswax, orange peel and a delicate savory character. Its bursting with flavor, ranging from herb-scented honey, to ripe peach, banana, fresh almonds and hazelnuts. A full-bodied white despite having fresh acidity and a saline edge which results in an attractive textural balanced wine.

Chenin blanc grapes had 6-months maceration in amphora (a tall Ancient Greek or Roman jar with two handles and a narrow neck). Just to try! A great result, although we have added the press, the wine is a fresh and interesting orange wine on green leaf aromas, orange skin and smooth tanins. Orange wine is unique because the skins are left on while the juice ferments instead of being filtered out.

Blend: 100% Chardonnay Farming: Practicing organic. Èlevage: 6 months ABV: 13.1% Production: 2594 cases Winemaking: Native yeasts begin this fermentation in neutral 59gal barrique. We employed the age-old technique of battonage once a week for the first month to add texture, mouthfeel and enhance minerality. Aged sur lie in barrel for 6 months. Tasting notes: Lemon rind, white flower and flint.

Fresh and fruity, with aromas and flavors of lemon, pear, white flowers and stone. Minerality and acid is balanced with butter and pastry.

Certified organic Nose: Quince, apricot, kiwi and green apple Palate: citrus (lemon/lime), crisp green apple, floral honeysuckle, rounds out with bitter almond.

Pristine fruit aromas of pear, ripe apples with subtle notes of crushed slate and flintiness. Sleek and elegant on the palate. Fruity flavours of honey, pear and green apple supported by a limey acidity. Pairs with anything spicy -lamb noods, spicy tuna crispy rice, spicy shrimp, garlic noods.

100% Verdejo Region: Rueda, Spain Intense white almond and fennel characters to the apple and tarragon notes. This is fresh, sleek and textured in the center palate with a creamy mouthfeel and a crisp finish.

‘Le Nouveau Jardin’ Sauvignon Blanc from Sanger Vineyard is a wine of new beginnings. The name, meaning “The New Garden,” reflects our first vintage working with this beautiful vineyard. The wine is balanced and lively, with aromas of citrus and tropical fruit, and subtle mineral notes. On the palate, it offers flavors of grapefruit, green apple, and passionfruit, all held together by a refreshing acidity. This is a wine that invites you to embrace the moment and appreciate the promise of the future. Pairs with anything seafood!

Notes of white flowers, citrus, and flowers. 100% Chardonnay.

2021 Vintage Key lime, grapefruit and citrus zest, ends with salinity and a clear marine influence from being so close to the coast. This wine has racy acidity while remaining textural and elegant with hints of Meyer lemon, tangerine peel, bright stone fruit and honeycomb. Clean lengthy finish wit focused acidity and hints of wet stone and cream. 100% neutral French oak

Varietal: Muscat from a completely natural agricultural site in Piedmont, Italy. Dry and aromatic white wine with hints of yellow fruit, white flowers and musk. Pairs well with chicken, fish, hummus, vegetable dishes.

90% Grenache 10% Mourvedre Region: Santa Barbara County, CA Light, fresh, crisp rose with hints of peaches, blossom, clean finish

Cinsault, with Grenache, Syrah and Merlot Region: Provance, France This wine has a bouquet of strawberries and white flowers with hints of vanilla. Light bodied, dry crisp rose. The producers of this rose are also owners of two of the most renown wineries in the world.

BLEND 40 % Grenache 30 % Cinsault Pale peach colour with silver highlights, perfumed and tangy nose with aromas of marshmallow. Subtle and harmonious wine with a frank and fruity attack TASTING Pale peach colour with silver highlights Perfumed and tangy nose with aromas of marshmallow Subtle and harmonious wine with a frank and fruity attack AGING 100% stainless steel tank

The 2022 Rosé is a beautiful ballet slipper pink with aromas of exotic white peaches, soft melon and white blossoms. The wine feels like satin on the palate engaging the senses in a parallel universe of acidity and salinity. Flavors of peach and the white flesh of a watermelon with a Key lime zest finish. The unique sandy soils and Mediterranean climate of Lodi located in the California Delta is our winemaking home. We pick by hand when the grapes are full of verve in mid-August. This translates to a lower alcohol and mouth watering crispness. Blend: 38% Carignan, 31% Cinsaut, 18% Grenache, 13% Mourvèdre Lodi AVA Stainless steel fermented and aged. Vegan-friendly, gluten free, 11.8% alc.

90% Grenache 10% Mourvedre Region: Santa Barbara County, CA Light, fresh, crisp rose with hints of peaches, blossom, and acacia, clean finish

70% pinot noir, 30% st. laurent. Low abv of 11.5%. Citrus Fruit, Red Fruit, and Herbal, Sweet Spice BODY: Medium - DRYNESS: Very Dry ACIDITY: Medium + TANNIN: Medium - ALCOHOL (%): Moderate (9-12%)

All organic viticulture, certified and labeled. 50% Groppello, 30% Marzemino, 10% Barbera, 10% Sangiovese. Palate boasts strawberry, savory herbs and juicy acidity. Pairs well with seafood, grilled salmon, chicken or pork.

2019 Provence Blend. Bandol, FR Nose: Sun-kissed citrus, honeysuckle and roses. A sexy getaway looking over the Mediterranean. Tongue: tart berries and blood orange. laced with acid and minerality.

Cinsault, with Grenache, Syrah and Merlot Region: Provance, France This wine has a bouquet of strawberries and white flowers with hints of vanilla. Light bodied, dry crisp rose. The producers of this rose are also owners of two of the most renown wineries in the world.

100% Pinot Noir Region: Willamette Valley Expressive floral and red fruit notes, light bodied and dry

80% Grenache, 15% Syrah, 5% Mourvѐdre Region: Vacqueyras, France Full bodied and satisfying, this classic southern Rhone wine has hefty aromas of cassis, black forest cherries, Mediterranean thyme and crushed stone. Like a baby Chateauneuf de pap.

86% Cabernet Sauvignon, 7% Merlot, 7% Petit Verdot Region: Napa Valley Ripe black cherries, baking spice and dusty French oak with a textured mid-palate bursting with red plum, juicy dark fruits, and notes of black pepper.

Varietal: 45% Montepulciano, 45% Sangiovese and 10% Cabernet Sauvignon Region: Marche, Italy Tasting Notes: mint, cedar, black cherry, high acid, high tannins

Varietal: 100% Shiraz (Syrah) Region: Stellenbosch, South Africa Aromas of plums, blackberries and briary fruit emanate with underlying notes of dried herbs black olives and rosemary. Flavors on the palate are quite spicy with a good support of red fruit notes.

Varietal: Corvina Veronese 45%, Corvinone 45%, Rondinella 5%, Oseleta 5% (Corvina is main grape, the rest are indigenous) Region: Veneto, Italy Very intense and complex wine, rich in black fruits like black cherries, prune with hints of violet, black pepper, mediterranean herbs such as thyme.

100% Pinot Noir Region: Willamette Valley Expressive floral and red fruit notes, light bodied and dry

Grenache, Mourvedre blend. Sweet nose, ripe red fruits balanced with cedar, minerality and med tannins. Long nice finish.

Coster dels Olivers is a blend of 60% Carinyena, 30% Garnatxa, and 10% Cabernet Sauvignon grown on slate soils by the Sangenis family of Porrera. A combination of younger vine fruit, a relatively cooler northwestern exposure of the vineyards, a high percentage of Carinyena, and 12 months of aging in well-seasoned French and Hungarian oak barrels, ensures a brighter and juicier style of Priorat made for immediate enjoyment.

Notes of blackberries, violet and spices such as nutmeg. Full bodied with a silky texture.

50% Grenache, 33% shiraz, 17% Mataro. Rhone style blend from 3 special McLaren Vale vineyards. Med-full body with plush juicy fruit and grainy savory tannins. Herbal notes linger on the finish.

80% Grenache, 15% Syrah, 5% Mourvѐdre Region: Vacqueyras, France Full bodied and satisfying, this classic southern Rhone wine has hefty aromas of cassis, black forest cherries, Mediterranean thyme and crushed stone. Like a baby Chateauneuf de pap.

55% zinfandel 45% Mourvedre. Bouquet of savory red and black fruits, cigar wrapper, tobacco leaf, and herbs de Provence, paired with med-full body, round, supple texture. Solid fruit on palate accompanied by a light finish. Aged for 18 months in 50% new French oak.

1er Cru Burgundy Tasting notes: Classic burgundy. Balanced, fruity but not too much, very smooth and round. Red cherries, raspberries, cranberries, smoke, licorice, mineral, medium bodied and medium plus acidity.

86% Cabernet Sauvignon, 7% Merlot, 7% Petit Verdot Region: Napa Valley Ripe black cherries, baking spice and dusty French oak with a textured mid-palate bursting with red plum, juicy dark fruits, and notes of black pepper.

Gentle handling of the fruit through hand punch downs and gravity assisted movements were utilized throughout the entire winemaking process. ƒ The wine was cleanly racked to small oak barrels, 25% new, and barrel aged for 22 months. For a portion of this time before blending, it underwent extended aging on the lees to build additional complexity and mouthfeel. With its classic Cabernet profile, this expressive wine shows layers of dark fruit, black pepper, and espresso, accented by an array of floral notes, including violet and lavender. With blackberry, dark cherry, and cassis on the palate, it is framed with fine tannins which carry through to a flavorful finish.

Varietal: 45% Montepulciano, 45% Sangiovese and 10% Cabernet Sauvignon Region: Marche, Italy Tasting Notes: mint, cedar, black cherry, high acid, high tannins

A fine vigorous purple with significant dark berry fruit concentration. The palate offers a rich succulent fruit with a lovely crunch to bring it back into line at the finish. The wine is not tannic, but the very finely woven tannins present themselves in the flesh on the back of the teeth.

Blended from 2 single vineyards in the Eola-Amity Hills AVA at different elevations. Bright cherry, blueberry, bramble and forest floor, followed by some minerality from start to finish.

100% Tempranillo Region: Ribera del Duero, Spain Cherry red color with violet rims. In the nose is powerful and spicy with black fruit & candied fruit aromas. Very well-balance, good structure with a mature fruit end.

Meant for aging in the bottle.... Notes of raspberry, leather, cedar, and pepper. Big fruit grip and big time tannins. Good intensity and a long finish.

100% Nebbiolo Aged in large barrels for 18-20 months, then continues for another 7-8 months in the bottle. Elegant tannins with dark red fruit and persistent finish. The fruit is always present, flanked by spices, flowers and balsamic notes.

Racy acidity, earthiness and an excellent food pairing. Mushrooms, gamey meats and roasted vegetables pair best, and classically structured. Black cherries, dark plums, black licorice, violets and silky tannins.

Varietal: 100% Shiraz (Syrah) Region: Stellenbosch, South Africa Aromas of plums, blackberries and briary fruit emanate with underlying notes of dried herbs black olives and rosemary. Flavors on the palate are quite spicy with a good support of red fruit notes.

80% Grenache, 10% Syrah, 6% Mourvedre, 4% Cinsault. Has a lot of red fruit, a lot of personality and a lot of brambly aromas with spicy nuances. Palate has a very smooth build and a deep plum and red fruit core, framed in long, noble and rich ripe tannins. Juicy with layers of berry, fuit, anise and minerality.

100% Gamay From Beaujolais in Burgundy, Although all the fruit comes from Beaujolais-Villages, Yohan Lardy de-classifies this wine to keep the price down and gain some freedom to produce his desired style. Bright acidity, crunchy red fruit, and just a hint of refreshing greenness. Food Pairing: Marys Chicken, Piquillo Dip

Allergens: Gluten, Dairy, pork. Pig-shaped biscuit made in-house and topped with Maldon sea salt. Sits atop the pork maple gravy (cream, butter, flour, garlic, tabasco, maple). Topped with house-made buffalo sauce (butter, sriracha, vinegar and soy sauce) Pork sausage is made in-house with pork shoulder, bacon, cayenne and garlic.

Allergens: Gluten, Dairy, Eggs *Both gluten and dairy can be omitted Rice bowl with curry aioli, balsamic reduction, avocados, eggs and sautéed kale broccoli

Griddled brioche bread spread with honey butter and creme fraiche ALLERGENS: GLUTEN, DAIRY

Allergens: Dairy, Egg *allergies cannot be accommodated Traditional style pudding. Topped with caramel, whipped creme fraiche, and maldon sea salt.

parmesan, garlic aioli, chimichurri Gluten free

Allergens: Gluten, Soy, Sesame, Garlic, Onion *Onion accommodated by removing scallion *Vegan Garnish: Scallion, Cilantro, Sesame Seeds Cucumbers are crushed and mixed into sauce (soy, chili oil, sesame oil, rice wine vinegar, gochujang, garlic, sugar)

*Mushroom & Onion accommodated by removing *Vegan without lamb Garnish: Leeks, Squash Blossom, Pea Tendrils, Chili oil Ground lamb is mixed with 5 spice, hoisin, and yacai (pickled mustard greens). Browned in a pan with shiitake mushrooms and scallions. Sauce is made with tahini, chili oil, garlic, and spices. Spaghetti and bok choy are tossed in.

aged white cheddar, caramelized onion, tomato confit

grilled batard, chive, aioli, tomato jam

Allergens: Gluten, Dairy, Egg *All allergies can be accommodated, but not recommended The Benedict itself comes with egg, tomato, bacon, and finished with hollandaise (egg yolk, butter, cayenne)

Allergens: Gluten, Soy, Garlic, Cilantro, Onion *Vegan Noodles topped with scallions, broccoli, hot and spicy sauce: (garlic, cilantro, onions, chili flakes, soy sauce, vinegar, oil)

Allergens: Dairy, Tree Nut *Dairy and Tree Nut accommodated by removing *Vegan without cheese Thinly shredded purple and green kale is tossed with thin sliced apples, toasted almonds, golden raisins, and parmesan cheese. It is finished with a dressing made of lemons, black pepper, sugar, and oil.

Allergens: Gluten, Onion, Egg, Dairy **Onion can be removed (onion in sauce & in bao) Pork belly braised for 15 hours and pressed to obtain an even block. Then seared and topped with American cheese, onions, pickles, lettuce, and special sauce (mayo, ketchup, relish, onion, black pepper, salt, vinegar, sugar). Goes into a bao bun with pig face.

Allergens: Peanuts, Gluten, Onion, Garlic Gluten accommodated by removing bread (substitute cucumbers) Garnish: Pomegranate, Parsley Peanut, Peppers, Aleppo, onion, garlic, coriander, cummin, pomegranate, olive oil are turned into paste, spread on the plate, served with house made focaccia

Allergens: Gluten, Egg, Sesame, Onion *A gluten allergy can be accommodated by making it into a lettuce wrap and leaving the eel sauce off the dish. Since the tuna is already mixed with the spicy mayo, it cannot be made S.O.S. and sesame allergies cannot be accommodated. Rice is seasoned with sushi vinegar and then pressed into a tray. Rounds are cut out and they are coated in egg, then breaded with panko bread crumbs. After frying, it is topped with spicy tuna, spicy mayo, eel sauce, radish, green onion, and cilantro. It is cut into 4 pieces

Allergens: Gluten, Dairy, Peanuts *Allergies cannot be accomodated. Soaked in buttermilk. Breaded and fried with mala spice (chili, peanut, cinnamon, clove, soybeans) and AP flour. The chicken is tossed in the bang bang sauce is chili oil, tahini, sesame oil, szechuan peppercorns, soy, black vinegar, salt. On the side, you have QP mayo and pickled cucumbers

Allergens: Gluten, Dairy, Garlic *Allergies can be accommodated but not recommended Poached eggs sit alongside toast, spinach, avocado, Aleppo oil, finished with mint, dill and yogurt (yogurt has garlic, yogurt, salt)

Allergens: Gluten, Dairy *Gluten accommodated by removing focaccia, replaced with sliced cucumbers Garnish: Tarragon, Dill Ricotta cheese is house made with milk and buttermilk, topped with black lava salt, olive oil, aleppo pepper, balsamic vinegar with focaccia on the side

hot cherry peppers, iceberg lettuce, garlic garlic aioli.

Focaccia dip, sungold tomato, feta.

bok choy, ginger dressing, spicy mayo.

spinach, farro, miso ALLERGENS: GLUTEN, SOY

Allergens: Gluten, Soy, Sesame, Garlic, Onion *Onion accommodated by removing scallion *Vegan Garnish: Scallion, Cilantro, Sesame Seeds Cucumbers are crushed and mixed into sauce (soy, chili oil, sesame oil, rice wine vinegar, gochujang, garlic, sugar)

crispy onions, arugula, sunny side up egg

3 shrimp and ground pork wontons (garlic, ginger, negi, sesame oil) sit on top of a langoustine with vin chili-black vinegar sauce (soy sauce, black vinegar, sugar, and chili garlic), spinach and shiitake mushrooms.

Allergens: Gluten, Dairy, Onion, Peanut, Egg, Sesame *Any of the components can be left off. If peanuts are requested off, please make a clear note if this is an allergy or preference. Peanut allergies can be accommodated by heating up fresh components. There is sesame oil and ginger in the hoisin. Dairy allergies cannot be accommodated. Egg allergies would just omit the sauce Pork Belly is braised for 15 hours and then warmed in a mix of soy and mirin. It is topped with sesame seeds, kochujang aioli, hoisin, pickled cucumber, crushed peanuts, and scallion. It is then placed in a homemade bun and finished with a sprig of cilantro.

Soba is a variety of Japanese noodles made from buckwheat flour. These are served chilled with scallion, Taiwanese peanuts, bell pepper and peanut sauce (peanut butter, soy, sriracha and sugar) Allergens: Gluten, soy, onion, peanut

Allergens: Gluten, Egg, Sesame, Onion *A gluten allergy can be accommodated by making it into a lettuce wrap and leaving the eel sauce off the dish. Since the tuna is already mixed with the spicy mayo, it cannot be made S.O.S. and sesame allergies cannot be accommodated. Rice is seasoned with sushi vinegar and then pressed into a tray. Rounds are cut out and they are coated in egg, then breaded with panko bread crumbs. After frying, it is topped with spicy tuna, spicy mayo, eel sauce, radish, green onion, and cilantro. It is cut into 4 pieces

Allergens: Gluten, Dairy, Peanuts *Allergies cannot be accomodated. Soaked in buttermilk. Breaded and fried with mala spice (chili, peanut, cinnamon, clove, soybeans) and AP flour. The chicken is tossed in the bang bang sauce is chili oil, tahini, sesame oil, szechuan peppercorns, soy, black vinegar, salt. On the side, you have QP mayo and pickled cucumbers

ground chicken cooked in chili oil, nori, ramen egg, ramen noodles, scallion, shiitake, bok choy SESAME ALLERGY PEANUT ALLERGY GLUTEN ALLERGY SOY ALLERGY

Allergens: Dairy, Egg *allergies cannot be accommodated Traditional style pudding. Topped with caramel, whipped creme fraiche, and maldon sea salt.

Aromas of strawberry and peony with the tartness of kumquat and white currant. Notes of pink grapefruit and mandarin combined with the generosity of brioche.

Allergens: Dairy, Egg *allergies cannot be accommodated Traditional style pudding. Topped with caramel, whipped creme fraiche, and maldon sea salt.

Offers vibrant notes of maple syrup, brown sugar, shoe polish, raisin and chocolate beer nuts, all very well integrated. On the palate it is smooth and rich at the beginning, full of prune and burned oranges peel flavours. Provocative spicy notes appear just before its nuttiness and terrific acidity cuts through the sweetness.

Aged Tawny Ports are blended, high quality wines that are matured in wood for extended periods, gradually losing the deep ruby color & acquiring the amber-golden tawny hues (where the name comes from) Tasting Notes: Balanced & sweet fortified wine with flavors of dried fruit, caramel, nuts & hints of cocoa & toffee.

CARAJILLO OLD FASHIONED +2 KEX AGED MEZCAL (XICARU) -.5 BLACK / BROWN BATCH DASH MOLE BITTERS COFFEE BEAN 3, ORANGE ZEST BLACK / BROWN BATCH = LICOR 43 / CAFE LOLITA EQUAL PARTS (CHEATER)

CORONADO SALTY CREW

rincon mexican lager

DOUBLE IPA 8%

Allergies: Avocado, Onion, Soy, Gluten *All allergies can be accommodated Big-eye tuna sashimi pieces are tossed in kaffir soy (Soy sauce, lime, Champagne vin, ginger) and served atop a bed of crushed avocado on a nori chip

Allergens: Gluten, Onion, Garlic, Soy, Mushroom Housemade dumpling, filled with butternut squash, ginger soy sauce. Topped with leeks

Allergens: Gluten, Dairy, Fish, Onion, Garlic Thai salsa verde is garlic, salt, lime juice/zest, thai chili, cilantro and parsley all blended together. Garnish: Mint, Sesame Leaf(not actually sesame so there's no allergy) Thai Salsa Verde underneath (fish sauce, lime juice, lime zest, thai chili, shallots, garlic and salt), Crouton, burrata on top

Allergens: Gluten, Dairy, Fish, Egg *Allergies cannot be accommodated Homemade croutons are made with brioche bread, filled with mascarpone mousse, alongside Caesar salad dressing (anchovy in dressing), romaine lettuce, and pecorino.

Allergies: Sesame, Onion, Garlic, Dairy *All allergies can be accommodated but not recommended *Tahini (yogurt in tahini paste) on the bottom, chili crisp (crispy onion garlic, chili, paprika, aleppo) on top

Allergens: Gluten, Dairy, Tree Nut, Garlic *Gluten accommodated by removed kataifi and bulgar *Dairy accommodated by removing yogurt and pine nuts(sauteed in butter) *Tree Nut accommodated by removing pine nuts *Garlic accommodated by removing Charmoula *Vegan without yogurt pine nuts Garnish: Kataifi, cilantro, mint, parsley Eggplant is roasted then topped with chermoula sauce (cilantro, garlic, lemon, paprika, cayenne, cumin, ginger) Then placed on top of lemon yogurt sauce with tomato confit, bulger, and pine nuts

Allergies: Gluten, Fish, Peanut *Peanut can be accommodated by removing *Fish can be removed by omitting sauce Caulilini is tempura fried and served with Vietnamese herb salad dressed in nuoc nam. Peanut streusel is sprinkled on top.

Allergens: Gluten, Soy, Egg, Sesame, Onion, Avocado, Egg *Gluten accommodated by removing crispies replacing with nori; removing eel sauce; nori dipped into soy sauce replaced with crushed avocado *Avocado can be removed Garnish: Cilantro, Sunflower shoots, radish, spicy mayo, eel sauce Rice seasoned with sushi vinegar, rounds are cut out and they are coated in egg, breaded with panko breadcrumbs fried, served with 4 crispy rounds. Accompanied by spicy tuna (spicy mayo, sesame) Avocado wrapped in Nori (dipped in Soy)

Allergens: Dairy, Garlic, Egg, Gluten (Fryer) *Dairy and egg allergy accommodated by removing sauce but not recommended *Gluten accommodated by separate fryer or oven baked (please specify) Garnish: Aleppo oil, dill and parsley Potatoes are boiled in salt, garlic and thyme and then deep-fried. Aioli is yogurt, garlic, Dijon, egg and oil. Served with a lemon wedge.

Allergens: Gluten, Soy, Sesame, Garlic, Onion *Onion accommodated by removing scallion *Vegan Garnish: Scallion, Cilantro, Sesame Seeds Cucumbers are crushed and mixed into sauce (soy, chili oil, sesame oil, rice wine vinegar, gochujang, garlic, sugar)

Allergens: Gluten, Pork, Onion, Garlic, Egg, Dairy *Allergies cannot be accommodated Garnish: Chives, Parsley, Thai Basil, Parmesan Frica Ground duck is mixed with pork fat, onions, parsley, garlic, ricotta cheese, parmesan cheese, bread, eggs, breadcrumbs, and milk. Then baked in tomato sauce (cooked with onions and garlic) and served on top of Anson Mills grits (cooked with milk, cream, parm, and butter).

Allergens: Gluten, Soy, Dairy, Peanuts, Sesame, Onion, Egg *Onion accommodated by removing chive *Egg accommodated by removing mayo Garnish: Chive, QP mayo, pickled cucumber Soaked in buttermilk. Breaded and fried with mala spice (chili, peanut, cinnamon, clove, soybeans, sesame) and AP flour. Tossed bang bang sauce (chili oil, tahini, sesame oil, szechuan peppercorns, soy, black vinegar, salt)

Allergens: Gluten, Soy, Sesame, Onion, Mushroom *Gluten Soy accommodated by removing Soy *Mushroom cross contamination - MIGHT be able to accommodate depending on availability (Ask Chef) Garnish: Arugula, Sunchoke Salmon sashimi is topped with sesame seeds, chives, ginger, and shiitake mushrooms. After topping with lemon-soy, it is seared with extremely hot sesame oil.

Allergens: Dairy, Tree Nut *Dairy and Tree Nut accommodated by removing *Vegan without cheese Thinly shredded purple and green kale is tossed with thin sliced apples, toasted almonds, golden raisins, and parmesan cheese. It is finished with a dressing made of lemons, black pepper, sugar, and oil.

Allergens: Gluten, Soy, Garlic, Onion *Onion accommodated by removing scallion Garnish: Scallion Sticks of rounded rice cakes with Perennial Pastures ground beef (ground with the liver and heart for more depth of flavor and more health benefits than regular ground beef) Sauce is made with fermented chilies, black beans, soy sauce, ginger, garlic, chicken stock, Szechuan chiles and Szechuan peppercorns. Its slightly thickened with potato starch. Served with a side of white rice. Garnish: Scallion Sticks of rounded rice cakes with EITHER Perennial Pastures ground beef (ground with the liver and heart for more depth of flavor and more health benefits than regular ground beef) OR Bison (depending on availability, PLEASE CHECK MENU) ; Sauce is made with fermented chilies, fermented black beans, soy sauce, ginger, garlic, chicken stock, Szechuan chiles and Szechuan peppercorns. Its slightly thickened with potato starch. Served with a side of white rice.

Allergens: Gluten, Onion, Egg, Dairy **Onion can be removed (onion in sauce in bao) Pork belly braised for 15 hours and pressed to obtain an even block. Then seared and topped with American cheese, onions, pickles, lettuce, and special sauce (mayo, ketchup, relish, onion, black pepper, salt, vinegar, sugar). Goes into a bao bun with pig face.

Allergens: Peanuts, Gluten, Onion, Garlic Gluten accommodated by removing bread (substitute cucumbers) Garnish: Pomegranate, Parsley Peanut, Peppers, Aleppo, onion, garlic, coriander, cummin, pomegranate, olive oil are turned into paste, spread on the plate, served with house made focaccia

Allergens: Gluten, Soy, Sesame, Onion, Mushroom, Garlic *Mushroom Onion accommodated by removing *Vegan without lamb Garnish: Leeks, Squash Blossom, Pea Tendrils, Chili oil. Ground lamb is mixed with 5 spice, hoisin, and yacai (pickled mustard greens). Browned in a pan with shiitake mushrooms and scallions. Sauce is made with tahini, chili oil, garlic, and spices. Spaghetti and bok-choy are tossed in.

Allergens: Gluten, Shellfish, Onion, Garlic, Sesame, Egg, Mushroom *Onion accommodated by removing calamansi vin chives *Mushroom accommodated by removing *Sesame, Egg, Garlic accommodated by removing chipotle aioli but not recommended Garnish: Chives Tempura fried shrimp are tossed in chipotle mayo (sesame oil, garlic, mayo) and mushrooms. It is placed on top of a frisee and arugula salad that has been tossed with a calamansi vinaigrette (shallot, calamansi, lemon, cayenne, evoo).

Allergies: Gluten, Garlic, Fish, Dairy, *Gluten can be accommodated by removing kataifi *Dairy accommodated by removing yogurt Fish is coated in chermoula before being cooked. 3 lettuce wraps with labneh on the bottom, tomato confit, kataifi on top and cilantro and mint

Allergens: Gluten, Dairy *Gluten accommodated by removing focaccia, replaced with sliced cucumbers Garnish: Tarragon, Dill Ricotta cheese is house made with milk and buttermilk, topped with black lava salt, olive oil, aleppo pepper, balsamic vinegar with focaccia on the side

Allergens: Peanut, Gluten, Garlic, Onion, Soy *Can be made gluten peanut free by removing the sauce *Onion can be removed Marinated in olive oil, garlic, rosemary and thyme, 40 oz Bone in Ribeye is grilled and then roasted to finish. Indonesian peanut sauce (garlic, soy sauce, brown sugar, lemon, peanut butter), Cilantro relish: black pepper, brown sugar, garlic, cilantro stems

Allergens: Dairy, Onion, Egg, Gluten *Dairy accommodated by removing cheese *Egg accommodated by removing special sauce *Gluten accommodated by removing bun Double beef patty, caramelized onions, tomato confit, arugula, white cheddar, special sauce (relish, mayo, ketchup, onion, vinegar)

Allergens: Dairy, Onion, Garlic * Onion accommodated by removing pickled onion Garnish: Pickled red onion, pea shoots, sunflower sprouts, cilantro Brined (lemon, garlic and herbs, honey) Marinated in yogurt (garlic, tomato paste, Urfa chili) for 48 hours. Grilled, glazed with honey and finished in the oven.

Allergens: Gluten, Soy, Dairy, Peanut, Garlic, Sesame, Onion, Garlic, Egg *Peanut accommodated by removing *Sesame egg accommodated by removing aioli *Dairy accommodated by not having Bao (not recommended) Garnish: Scallion, Pickled cucumber, peanuts, fresno chilis Duck barbacoa is served alongside bao buns with hoisin aioli (sesame, soy, garlic, mayo)

Allergens: Gluten, Soy, Dairy, Garlic, Onion, Pork *Gluten Soy accommodated by removing Aji Amarillo and Den Miso *Onion accommodated by removing grilled scallion Garnish: Grilled Scallion, radish and lime Double bone pork chop is sous vide in garlic and butter. Then grilled and covered with sauces: anticucho, aji amarillo, and den miso. Sliced and served a la cart.

Single beef patty, caramelized onion, tomato confit, arugula, white cheddar, special sauce (relish, mayo, ketchup, onion, vinegar)

40% Chardonnay 35% Pinot Noir 25% Pinot Meunier Nose: Fresh and delicate, with notes of white fruits, pear and peach, fresh apricot and white flowers. Palate: Lush, generous creamy, white fruits lemon zest on the finish Pairing: Sashimi, Crispy Rice, Fried foods

100% Glera ; from Veneto, Italy (Northeast Italy) Straw yellow, with balanced fruity notes of lime and grapefruit. Persistent, delightful effervescence with a clean, crisp finish. Pairings: Kale salad, Ricotta, Sashimi

60% Chardonnay 40% Chardonnay Organic Sustainable, minimum intervention. Left on lees for 5 years before release. 2 months in oak. Aromas: Rose petals, strawberries, lemon peel, bakes buscuits Palate: Creamy fresh with rich but powerful mouthfeel Pairings: Chicken, Pork, Seafood

40% Chardonnay 35% Pinot Noir 25% Pinot Meunier Nose: Fresh and delicate, with notes of white fruits, pear and peach, fresh apricot and white flowers. Palate: Lush, generous creamy, white fruits lemon zest on the finish Pairing: Sashimi, Crispy Rice, Fried foods

Nose: aromas of candied citrus fruits, chestnut honey, spices and fresh white truffle. Palate: lively and precise opening. Great length, depth and aromatic persistence, with a fine chalky touch.

100% Glera ; from Veneto, Italy (Northeast Italy) Straw yellow, with balanced fruity notes of lime and grapefruit. Persistent, delightful effervescence with a clean, crisp finish. Pairings: Kale salad, Ricotta, Sashimi

Tasting Notes: A champagne with lots of character, elegant, fresh and fruity with roundness. An expressive nose of exotic fruits with hints of grapefruit and orange.
Good balance of sugar and acidity with a clean yet complex palate and a long finish Pairings: aperitif, hot oil salmon, Hamachi *3 years on the Lees

100% Pinot Grigio; from Veneto, Italy Made with organic grapes. Aromas of quince, apricot, kiwi, citrus and green apple. Palate are notes of lemon, lime, green apple, honeysuckle, and bitter almonds. Pairing: Hot oil, Kale salad, Ricotta

100% Chardonnay ; St. Rita Hill (Santa Barbara) CA Key lime, grapefruit and citrus zest, ends with salinity and a clear marine influence from being so close to the coast. This wine has racy acidity while remaining textural and elegant with hints of Meyer lemon, tangerine peel, bright stone fruit and honeycomb. Clean lengthy finish with focused acidity and hints of wet stone and cream. 100% neutral French oak Pairings: Hot oil, Mary's Chicken, Ricotta

100% Riesling; from Alsace, France (northeaster France) Family owned and operated for 13 generations. Dry, structured, and age-wrothy. Focused on precicion and minerality. Bone-dry with laser-like acidity, notes of citrus, green apple, and a saline-steely finish. Pairings: Spicy Shrimp, Dan Dan, Cucumber Salad

Tasting Notes/Descriptors: Aged in stainless steel and French oak Aroma: Fuji apple, clementines, rangpur lime, jasmine and almonds Palate: Buttery and complex, rich yet tangy, full bodied. Nectarine, lemon curd, and brioche with a long lip-smacking finish

Complex aroma of beeswax, orange peel and a delicate savory character. Its bursting with flavor, ranging from herb-scented honey, to ripe peach, banana, fresh almonds and hazelnuts. A full-bodied white despite having fresh acidity and a saline edge which results in an attractive textural balanced wine.

100% Sauvignon Blanc ; from Santa Barbara County, CA Textured and elegant, with notes of ripe citrus, mango, peach blossom, chamomile, and sage, this is an easygoing sipper for every day and any occasion. Pairing: Sashimi, Mary's Chicken, Burrata

100% Pinot Grigio; from Veneto, Italy Made with organic grapes. Aromas of quince, apricot, kiwi, citrus and green apple. Palate there are notes of lemon, lime, green apple, honeysuckle, and bitter almonds. Pairing: Hot oil, Kale salad, Ricotta

Pale yellow color, it shows aromas and flavors of peach, tangerine and herbs. Medium-weight in the mouth, with bright acidity. Very clean, good length, finishes with a touch of tangerine. A perfect wine to drink as an aperitif, but would be an absolute delight with seafood

100% Chardonnay ; St. Rita Hill (Santa Barbara) CA Key lime, grapefruit and citrus zest, ends with salinity and a clear marine influence from being so close to the coast. This wine has racy acidity while remaining textural and elegant with hints of Meyer lemon, tangerine peel, bright stone fruit and honeycomb. Clean lengthy finish wit focused acidity and hints of wet stone and cream. 100% neutral French oak Pairings: Hot oil, Mary's Chicken, Ricotta

100% Riesling; from Alsace, France (northeaster France) Family owned and operated for 13 generations. Dry, structured, and age-wrothy. Focused on precicion and minerality. Bone-dry with laser-like acidity, notes of citrus, green apple, and a saline-steely finish. Pairings: Spicy Shrimp, Dan Dan, Cucumber Salad

2023 Estate Vineyard Chardonnay Russian Rivery Valley, CA

88% Viognier, 12% Assyrtiko Temecula, CA Family owned and operated and only natural winery in Temecula. Small production, low intervention, and focused on purity. Grapes spend 8+ days fermenting on skin giving amber color and fuller mouthfeel. Aromas of dried apricot, orange peel and tea leaf. Palate is medium bodied, stone fruit, citrus zest and subtle tannins. "White wine with texture of a light red" Pairings: Eggplant, Salmon Belly, Salmon Collar

Predominantly Cinsault, with Grenache, Syrah Merlot Region: Provance, France Founded by founders of Domaine Dujac Domaine de la Romanee-Conti. Sustainable farming, organic certification minimal intervention. Aromas of strawberries, white peach, citrus blossom. Bone-dry, clean, delicate and refreshing. Textbook Provence style rose. Pairings: Tuna crudo, Mary's Chicken, Striped bass

Copain means "friend or buddy" in French Elegant, terroir-driven wine with a cool-climate finesse. This vintage highlights the fresh vibrancy and delicate structure that Pinot Noir delivers when expressed as a rose Aroma: Bright aromatics of wild strawberry, watermelon rind, and rose petals, with a subtle hint of citrus zest. Palate: Crisp and refreshing, offering flavors of raspberry, white peach, and blood orange, complemented by a mineral-driven backbone.

Varietals: Grenache, Cinsault, Cabernet Sauvignon From Provence, France Château Léoube uses low-to-no sulfites! Very light-colored rosé. The nose is open and offers a nice finesse with a good balance between floral and white fruit notes. The mouth is fresh, unctuous and well structured. Good length with a saline note, and persistence of fruit throughout the tasting. Pairings: Sashimi, Hot oil, Duck breast, stripped bass

88% Viognier, 12% Assyrtiko Temecula, CA Family owned and operated and only natural winery in Temecula. Small production, low intervention, and focused on purity. Grapes spend 8+ days fermenting on skin giving amber color and fuller mouthfeel. Aromas of dried apricot, orange peel and tea leaf. Palate is medium bodied, stone fruit, citrus zest and subtle tannins. "White wine with texture of a light red" Pairings: Eggplant, Salmon Belly, Salmon Collar

70% pinot noir, 30% st. laurent. Low abv of 11.5%. Citrus Fruit, Red Fruit, and Herbal, Sweet Spice BODY: Medium - DRYNESS: Very Dry ACIDITY: Medium + TANNIN: Medium - ALCOHOL (%): Moderate (9-12%)

All organic viticulture, certified and labeled. 50% Groppello, 30% Marzemino, 10% Barbera, 10% Sangiovese. Palate boasts strawberry, savory herbs and juicy acidity. Pairs well with seafood, grilled salmon, chicken or pork.

Predominantly Cinsault, with Grenache, Syrah Merlot Region: Provence, France Founded by founders of Domaine Dujac Domaine de la Romanee-Conti. Sustainable farming, organic certification minimal intervention. Aromas of strawberries, white peach, citrus blossom. Bone-dry, clean, delicate and refreshing. Textbook Provence style rose. Pairings: Tuna crudo, Mary's Chicken, Striped bass

40% Syrah, 30% Grenache, 30% Mourvèdre Sierra Côtes, meaning the "Slopes of Sierra," is an excellent representation of the mountain fruit cultivated throughout our wine region. The region experiences hot days and cooler nights, creating a perfect Mediterranean microclimate for delicate Rhone-style grapes like Syrah, Grenache, and Mourvedre. This climate allows the grapes to ripen ideally on the vine while retaining their acidity. The wine exhibits spicy notes of licorice, nutmeg, and crushed granite alongside a juicy yet briskly balanced flavor marked by a mineral lift.

86% Cabernet Sauvignon, 7% Merlot, 7% Petit Verdot Region: Napa Valley, CA Founded by Joe Gibbs, third generation Napa farmer who originally sold grapes to top wineries before bottling his own label. Still family owned and operated. Aromas of black cherry, cassis, plum and ceder. Palate is full bodied yet balanced. Classic Napa, ripe but not overblown. Pairings: Ribeye, Duck Meatball, Pork Chop

100% Tempranillo from Riber del Duero, Spain. Sustainable farming, organic grapes minimal intervention. Aromas of black cherry, plum, licorice vanilla. Palate is medium to full bodied with polished tannins and velvety mouthfeel. Pairings: Duck meatball, Ribeye, Mapo

100% Sangiovese Grosso from Tuscany, Italy Considered a super tuscan because the grape is from Brunello but made outside of that area and is a more modern take on the wine. Made by Biondi Santi family who created Brunello di Montalcino. Nose is intense and aromatic, black cherry, red current, leather, tobacco. Palate is medium bodied, well-rounded and elegant. Pairings: Mary's Chicken, Meatball, Pork Chop

Varietal: Corvina Veronese 45%, Corvinone 45%, Rondinella 5%, Oseleta 5% (Corvina is main grape, the rest are indigenous) Region: Veneto, Italy Very intense and complex wine, rich in black fruits like black cherries, prune with hints of violet, black pepper, mediterranean herbs such as thyme.

40% Syrah, 30% Grenache, 30% Mourvèdre Sierra Côtes, meaning the "Slopes of Sierra," is an excellent representation of the mountain fruit cultivated throughout our wine region. The region experiences hot days and cooler nights, creating a perfect Mediterranean microclimate for delicate Rhone-style grapes like Syrah, Grenache, and Mourvedre. This climate allows the grapes to ripen ideally on the vine while retaining their acidity. The wine exhibits spicy notes of licorice, nutmeg, and crushed granite alongside a juicy yet briskly balanced flavor marked by a mineral lift.

100% Malbec Bramare means "to yearn" Aged 18 months in French oak, 20% new Tasting Notes: Deep purple color with aromas of red fruit violet with hints of spice. Full bodied, fresh acidity and fine grain tannins Food pairing: 1/2 duck, ribeye, lamb noodles

Grenache, Mourvedre blend. Sweet nose, ripe red fruits balanced with cedar, minerality and med tannins. Long nice finish.

Coster dels Olivers is a blend of 60% Carinyena, 30% Garnatxa, and 10% Cabernet Sauvignon grown on slate soils by the Sangenis family of Porrera. A combination of younger vine fruit, a relatively cooler northwestern exposure of the vineyards, a high percentage of Carinyena, and 12 months of aging in well-seasoned French and Hungarian oak barrels, ensures a brighter and juicier style of Priorat made for immediate enjoyment.

80% Grenache, 15% Syrah, 5% Mourvѐdre Region: Vacqueyras, France Full bodied and satisfying, this classic southern Rhone wine has hefty aromas of cassis, black forest cherries, Mediterranean thyme and crushed stone. Like a baby Chateauneuf de pap.

Varietal: 100% old vine Grenache From: Southern Rhone Valley, France From winemaker Isabelle Ferrando who is one of the most respected modern voices in Chateauneuf-du-pape. Practicing low intervention winemaking and focusing on purity. Style: More floral and red fruited, almost Pinot Noir like in structure One liner: "This is an elegant, floral, old-vine grenache that shoes the sophisticate side of Chateauneuf-du-pape" Pairings: Mary's Chicken, 1/2 Duck

86% Cabernet Sauvignon, 7% Merlot, 7% Petit Verdot Region: Napa Valley, CA Founded by Joe Gibbs, third generation Napa farmer who originally sold grapes to top wineries before bottling his own label. Still family owned and operated. Aromas of black cherry, cassis, plum and ceder. Palate is full bodied yet balanced. Classic Napa, ripe but not overblown. Pairings: Ribeye, Duck Meatball, Pork Chop

Gentle handling of the fruit through hand punch downs and gravity assisted movements were utilized throughout the entire winemaking process. ƒ The wine was cleanly racked to small oak barrels, 25% new, and barrel aged for 22 months. For a portion of this time before blending, it underwent extended aging on the lees to build additional complexity and mouthfeel. With its classic Cabernet profile, this expressive wine shows layers of dark fruit, black pepper, and espresso, accented by an array of floral notes, including violet and lavender. With blackberry, dark cherry, and cassis on the palate, it is framed with fine tannins which carry through to a flavorful finish.

100% Sangiovese A younger sibling to Brunello di Montalcino, like a baby Brunello Aged less than 1 year in large Slavonian oak Tasting Notes: Tart red fruit, blood orange, and dried flowers. Medium bodied but strucutred Food Pairing: Mary's Chicken, Pork Chop, 1/2 Duck

Blended from 2 single vineyards in the Eola-Amity Hills AVA at different elevations. Bright cherry, blueberry, bramble and forest floor, followed by some minerality from start to finish.

100% Tempranillo from Riber del Duero, Spain. Sustainable farming, organic grapes minimal intervention. Aromas of black cherry, plum, licorice vanilla. Palate is medium to full bodied with polished tannins and velvety mouthfeel. Pairings: Duck meatball, Ribeye, Mapo

100% Nebbiolo Aged in large barrels for 18-20 months, then continues for another 7-8 months in the bottle. Elegant tannins with dark red fruit and persistent finish. The fruit is always present, flanked by spices, flowers and balsamic notes.

100% Cabernet Sauvignon Single varietal and single vineyard which makes it unique. Full bodied, complex fruit flavors, well rounded tannins, long finish

Racy acidity, earthiness and an excellent food pairing. Mushrooms, gamey meats and roasted vegetables pair best, and classically structured. Black cherries, dark plums, black licorice, violets and silky tannins.

100% Sangiovese Grosso from Tuscany, Italy Considered a super tuscan because the grape is from Brunello but made outside of that area and is a more modern take on the wine. Made by Biondi Santi family who created Brunello di Montalcino. Nose is intense and aromatic, black cherry, red current, leather, tobacco. Palate is medium bodied, well-rounded and elegant. Pairings: Mary's Chicken, Meatball, Pork Chop

80% Grenache, 10% Syrah, 6% Mourvedre, 4% Cinsault. Has a lot of red fruit, a lot of personality and a lot of brambly aromas with spicy nuances. Palate has a very smooth build and a deep plum and red fruit core, framed in long, noble and rich ripe tannins. Juicy with layers of berry, fuit, anise and minerality.

Allergens: Gluten, Dairy, pork. Pig-shaped biscuit made in-house and topped with Maldon sea salt. Sits atop the pork maple gravy (cream, butter, flour, garlic, tabasco, maple). Topped with house-made buffalo sauce (butter, sriracha, vinegar and soy sauce) Pork sausage is made in-house with pork shoulder, bacon, cayenne and garlic.

soft scrambled egg, sautéed kale, broccolini, avocado, balsamic, curry aioli

Griddled brioche bread spread with honey butter and creme fraiche ALLERGENS: GLUTEN, DAIRY

Allergens: Gluten, Dairy, Fish, Egg *Allergies cannot be accommodated Homemade croutons are made with brioche bread, filled with mascarpone mousse, alongside Caesar salad dressing (anchovy in dressing), romaine lettuce, and pecorino.

Allergies: Sesame, Soy, Garlic, Gluten *Vegan 1/2 head of Chinese lettuce is blanched in salt water. Friend in hot oil and finished with sauce (sesame oil, soy sauce, rice vinegar, black vinegar, thai chili)

parsley, parmesan

Allergens: Gluten, Soy, Sesame, Garlic, Onion *Onion accommodated by removing scallion *Vegan Garnish: Scallion, Cilantro, Sesame Seeds Cucumbers are crushed and mixed into sauce (soy, chili oil, sesame oil, rice wine vinegar, gochujang, garlic, sugar)

aged white cheddar, caramelized onion, tomato confit

Allergens: Gluten, Dairy, Egg *All allergies can be accommodated, but not recommended The Benedict itself comes with egg, tomato, bacon, and finished with hollandaise (egg yolk, butter, cayenne)

grilled batard, chive, aioli, tomato jam

san daniele prosciutto, gruyère.

Allergens: Gluten, Dairy, Fish, Onion, Garlic Thai salsa verde is garlic, salt, lime juice/zest, thai chili, cilantro and parsley all blended together. Garnish: Mint, Sesame Leaf(not actually sesame so there's no allergy) Thai Salsa Verde underneath (fish sauce, lime juice, lime zest, thai chili, shallots, garlic and salt), Crouton, burrata on top

Allergens: Dairy, Tree Nut *Dairy and Tree Nut accommodated by removing *Vegan without cheese Thinly shredded purple and green kale is tossed with thin sliced apples, toasted almonds, golden raisins, and parmesan cheese. It is finished with a dressing made of lemons, black pepper, sugar, and oil.

Soft-scrambled eggs, spinach, hollandaise.

Allergens: Gluten, Onion, Egg, Dairy **Onion can be removed (onion in sauce in bao) Pork belly braised for 15 hours and pressed to obtain an even block. Then seared and topped with American cheese, onions, pickles, lettuce, and special sauce (mayo, ketchup, relish, onion, black pepper, salt, vinegar, sugar). Goes into a bao bun with pig face.

Allergens: Peanuts, Gluten, Onion, Garlic Gluten accommodated by removing bread (substitute cucumbers) Garnish: Pomegranate, Parsley Peanut, Peppers, Aleppo, onion, garlic, coriander, cummin, pomegranate, olive oil are turned into paste, spread on the plate, served with house made focaccia

farm egg, baby kale, ras-el-hanout, harissa, labna

hot cherry peppers, iceberg lettuce, garlic garlic aioli.

grilled, candied pecan, hot honey

Allergens: Gluten, Soy, Sesame, Onion, Mushroom, Garlic *Mushroom Onion accommodated by removing *Vegan without lamb Garnish: Leeks, Squash Blossom, Pea Tendrils, Chili oil. Ground lamb is mixed with 5 spice, hoisin, and yacai (pickled mustard greens). Browned in a pan with shiitake mushrooms and scallions. Sauce is made with tahini, chili oil, garlic, and spices. Spaghetti and bok-choy are tossed in.

Allergens: Gluten, Egg, Sesame, Onion *A gluten allergy can be accommodated by making it into a lettuce wrap and leaving the eel sauce off the dish. Since the tuna is already mixed with the spicy mayo, it cannot be made S.O.S. and sesame allergies cannot be accommodated. Rice is seasoned with sushi vinegar and then pressed into a tray. Rounds are cut out and they are coated in egg, then breaded with panko bread crumbs. After frying, it is topped with spicy tuna, spicy mayo, eel sauce, radish, green onion, and cilantro. It is cut into 4 pieces

Allergens: Gluten, Dairy, Peanuts *Allergies cannot be accomodated. Soaked in buttermilk. Breaded and fried with mala spice (chili, peanut, cinnamon, clove, soybeans) and AP flour. The chicken is tossed in the bang bang sauce is chili oil, tahini, sesame oil, szechuan peppercorns, soy, black vinegar, salt. On the side, you have QP mayo and pickled cucumbers

Allergens: Gluten, Dairy, Garlic *Allergies can be accommodated but not recommended Poached eggs sit alongside toast, spinach, avocado, Aleppo oil, finished with mint, dill and yogurt (yogurt has garlic, yogurt, salt)

Allergens: Gluten, Dairy *Gluten accommodated by removing focaccia, replaced with sliced cucumbers Garnish: Tarragon, Dill Ricotta cheese is house made with milk and buttermilk, topped with black lava salt, olive oil, aleppo pepper, balsamic vinegar with focaccia on the side

Allergens: Dairy, Egg *allergies cannot be accommodated Traditional style pudding. Topped with caramel, whipped creme fraiche, and maldon sea salt.

Allergies: Gluten, Diary, Egg, Onion 2 Fried Rockfish tacos on corn tortilla, crema, pico, cabbage

Allergies: Gluten, Dairy, Onion, Garlic beef, onion, creamy cheddar cheese sauce, red ranch (bbq, ketchup)

Allergies: Gluten, Dairy, Mushroom, Egg, Onion gruyere cheese, crispy onions, rich black truffle sauce (sour cream, mayo, fresh black truffles)

soft scrambled egg, sautéed kale, broccolini, avocado, balsamic, curry aioli

Allergens: Dairy, Egg *allergies cannot be accommodated Traditional style pudding. Topped with caramel, whipped creme fraiche, and maldon sea salt.

fried chicken sandwich, lettuce, tomato, chick-fil-a sauce

parsley, parmesan

Allergens: Gluten, Soy, Sesame, Garlic, Onion *Onion accommodated by removing scallion *Vegan Garnish: Scallion, Cilantro, Sesame Seeds Cucumbers are crushed and mixed into sauce (soy, chili oil, sesame oil, rice wine vinegar, gochujang, garlic, sugar)

avocado, ground beef, tomato, onion, cilantro

Allergens: Gluten, Dairy, Egg *All allergies can be accommodated, but not recommended The Benedict itself comes with egg, tomato, bacon, and finished with hollandaise (egg yolk, butter, cayenne)

tarter sauce, shredded lettuce, American cheese

vanilla bean soft serve, rose slushie

spicy ground beef, rojo verde sauce

Allergens: Dairy, Tree Nut *Dairy and Tree Nut accommodated by removing *Vegan without cheese Thinly shredded purple and green kale is tossed with thin sliced apples, toasted almonds, golden raisins, and parmesan cheese. It is finished with a dressing made of lemons, black pepper, sugar, and oil.

Fried Chicken., hot sauce

pickled red onion, lettuce, tomto, raita

Pancakes, 3 eggs scrambled and folded , american cheese and bacon. Side of maple gravy (ground pork) *NO SUBSTITUTIONS* GLUTEN ALLERGY

creme fraiche, chive

creamy vanilla soft serve, crunchy Oreo bits

Allergens: Gluten, Onion, Egg, Dairy **Onion can be removed (onion in sauce in bao) Pork belly braised for 15 hours and pressed to obtain an even block. Then seared and topped with American cheese, onions, pickles, lettuce, and special sauce (mayo, ketchup, relish, onion, black pepper, salt, vinegar, sugar). Goes into a bao bun with pig face.

Allergens: Gluten, Soy, Sesame, Onion, Mushroom, Garlic *Mushroom Onion accommodated by removing *Vegan without lamb Garnish: Leeks, Squash Blossom, Pea Tendrils, Chili oil. Ground lamb is mixed with 5 spice, hoisin, and yacai (pickled mustard greens). Browned in a pan with shiitake mushrooms and scallions. Sauce is made with tahini, chili oil, garlic, and spices. Spaghetti and bok-choy are tossed in.

avocado, blue corn tortilla, cheddar, chipotle ranch

Allergens: Gluten, Egg, Sesame, Onion *A gluten allergy can be accommodated by making it into a lettuce wrap and leaving the eel sauce off the dish. Since the tuna is already mixed with the spicy mayo, it cannot be made S.O.S. and sesame allergies cannot be accommodated. Rice is seasoned with sushi vinegar and then pressed into a tray. Rounds are cut out and they are coated in egg, then breaded with panko bread crumbs. After frying, it is topped with spicy tuna, spicy mayo, eel sauce, radish, green onion, and cilantro. It is cut into 4 pieces

Allergens: Gluten, Dairy, Peanuts *Allergies cannot be accomodated. Soaked in buttermilk. Breaded and fried with mala spice (chili, peanut, cinnamon, clove, soybeans) and AP flour. The chicken is tossed in the bang bang sauce is chili oil, tahini, sesame oil, szechuan peppercorns, soy, black vinegar, salt. On the side, you have QP mayo and pickled cucumbers

Allergens: Gluten, Dairy, Garlic *Allergies can be accommodated but not recommended Poached eggs sit alongside toast, spinach, avocado, Aleppo oil, finished with mint, dill and yogurt (yogurt has garlic, yogurt, salt)

Allergens: Gluten, Dairy *Gluten accommodated by removing focaccia, replaced with sliced cucumbers Garnish: Tarragon, Dill Ricotta cheese is house made with milk and buttermilk, topped with black lava salt, olive oil, aleppo pepper, balsamic vinegar with focaccia on the side

pickle, onion

Aromas of strawberry and peony with the tartness of kumquat and white currant. Notes of pink grapefruit and mandarin combined with the generosity of brioche.

Allergens: Dairy, Egg *allergies cannot be accommodated Traditional style pudding. Topped with caramel, whipped creme fraiche, and maldon sea salt.

Offers vibrant notes of maple syrup, brown sugar, shoe polish, raisin and chocolate beer nuts, all very well integrated. On the palate it is smooth and rich at the beginning, full of prune and burned oranges peel flavours. Provocative spicy notes appear just before its nuttiness and terrific acidity cuts through the sweetness.

Aged Tawny Ports are blended, high quality wines that are matured in wood for extended periods, gradually losing the deep ruby color acquiring the amber-golden tawny hues (where the name comes from) Tasting Notes: Balanced sweet fortified wine with flavors of dried fruit, caramel, nuts hints of cocoa toffee.

DROPPER OF MOLE BITTERS -.5 BLACK / BROWN BATCH (LICOR 43 , KAMORA MAYAN COFFEE LIQ.) +2 KEX AGED MEZCAL (XICARU) STIRRED, ROCKS, ORANGE ZEST, 1 COFFEE BEAN ON LARGE ROCK.

CORONADO SALTY CREW

Aromas of strawberry and peony with the tartness of kumquat and white currant. Notes of pink grapefruit and mandarin combined with the generosity of brioche.

CORONADO SALTY CREW

Allergies: Avocado, Onion, Soy, Gluten *All allergies can be accommodated Big-eye tuna sashimi pieces are tossed in kaffir soy (Soy sauce, lime, Champagne vin, ginger) and served atop a bed of crushed avocado on a nori chip

Allergens: Gluten, Onion, Garlic, Soy, Mushroom Housemade dumpling, filled with butternut squash, ginger soy sauce. Topped with leeks

Allergens: Gluten, Dairy, Fish, Egg *Allergies cannot be accommodated Homemade croutons are made with brioche bread, filled with mascarpone mousse, alongside Caesar salad dressing (anchovy in dressing), romaine lettuce, and pecorino.

Allergies: Sesame, Onion, Garlic, Dairy *All allergies can be accommodated but not recommended *Tahini (yogurt in tahini paste) on the bottom, chili crisp (crispy onion & garlic, chili, paprika, aleppo) on top

Allergens: Gluten, Dairy, Tree Nut, Garlic *Gluten accommodated by removed kataifi and bulgar *Dairy accommodated by removing yogurt and pine nuts(sauteed in butter) *Tree Nut accommodated by removing pine nuts *Garlic accommodated by removing Charmoula *Vegan without yogurt & pine nuts Garnish: Kataifi, cilantro, mint, parsley Eggplant is roasted then topped with chermoula sauce (cilantro, garlic, lemon, paprika, cayenne, cumin, ginger) Then placed on top of lemon yogurt sauce with tomato confit, bulger, and pine nuts

Allergies: Gluten, Fish, Peanut *Peanut can be accommodated by removing *Fish can be removed by omitting sauce Caulilini is tempura fried and served with Vietnamese herb salad dressed in nuoc nam. Peanut streusel is sprinkled on top.

Allergens: Gluten, Soy, Egg, Sesame, Onion, Avocado, Egg *Gluten accommodated by removing crispies & replacing with nori; removing eel sauce; nori dipped into soy sauce replaced with crushed avocado *Avocado can be removed Garnish: Cilantro, Sunflower shoots, radish, spicy mayo, eel sauce Rice seasoned with sushi vinegar, rounds are cut out and they are coated in egg, breaded with panko breadcrumbs & fried, served with 4 crispy rounds. Accompanied by spicy tuna (spicy mayo, sesame) & Avocado wrapped in Nori (dipped in Soy)

Allergens: Dairy, Garlic, Egg, Gluten (Fryer) *Dairy and egg allergy accommodated by removing sauce but not recommended *Gluten accommodated by separate fryer or oven baked (please specify) Garnish: Aleppo oil, dill and parsley Potatoes are boiled in salt, garlic and thyme and then deep-fried. Aioli is yogurt, garlic, Dijon, egg and oil. Served with a lemon wedge.

Allergens: Gluten, Soy, Sesame, Garlic, Onion *Onion accommodated by removing scallion *Vegan Garnish: Scallion, Cilantro, Sesame Seeds Cucumbers are crushed and mixed into sauce (soy, chili oil, sesame oil, rice wine vinegar, gochujang, garlic, sugar)

Allergens: Gluten, Pork, Onion, Garlic, Egg, Dairy *Allergies cannot be accommodated Garnish: Chives, Parsley, Thai Basil, Parmesan Frica Ground duck is mixed with pork fat, onions, parsley, garlic, ricotta cheese, parmesan cheese, bread, eggs, breadcrumbs, and milk. Then baked in tomato sauce (cooked with onions and garlic) and served on top of Anson Mills grits (cooked with milk, cream, parm, and butter).

Allergens: Gluten, Soy, Dairy, Peanuts, Sesame, Onion, Egg *Onion accommodated by removing chive *Egg accommodated by removing mayo Garnish: Chive, QP mayo, pickled cucumber Soaked in buttermilk. Breaded and fried with mala spice (chili, peanut, cinnamon, clove, soybeans, sesame) and AP flour. Tossed bang bang sauce (chili oil, tahini, sesame oil, szechuan peppercorns, soy, black vinegar, salt)

Allergens: Gluten, Dairy, Fish, Onion, Garlic Thai salsa verde is garlic, salt, lime juice/zest, thai chili, cilantro and parsley all blended together. Garnish: Mint, Sesame Leaf(not actually sesame so there's no allergy) Thai Salsa Verde underneath (fish sauce, lime juice, lime zest, thai chili, shallots, garlic and salt), Crouton, burrata on top

Allergens: Gluten, Soy, Sesame, Onion, Mushroom *Gluten & Soy accommodated by removing Soy *Mushroom cross contamination - MIGHT be able to accommodate depending on availability (Ask Chef) Garnish: Arugula, Sunchoke Salmon sashimi is topped with sesame seeds, chives, ginger, and shiitake mushrooms. After topping with lemon-soy, it is seared with extremely hot sesame oil.

Allergens: Dairy, Tree Nut *Dairy and Tree Nut accommodated by removing *Vegan without cheese Thinly shredded purple and green kale is tossed with thin sliced apples, toasted almonds, golden raisins, and parmesan cheese. It is finished with a dressing made of lemons, black pepper, sugar, and oil.

Allergens: Gluten, Soy, Garlic, Onion *Onion accommodated by removing scallion Garnish: Scallion Sticks of rounded rice cakes with Perennial Pastures ground beef (ground with the liver and heart for more depth of flavor and more health benefits than regular ground beef) Sauce is made with fermented chilies, black beans, soy sauce, ginger, garlic, chicken stock, Szechuan chiles and Szechuan peppercorns. Its slightly thickened with potato starch. Served with a side of white rice. Garnish: Scallion Sticks of rounded rice cakes with EITHER Perennial Pastures ground beef (ground with the liver and heart for more depth of flavor and more health benefits than regular ground beef) OR Bison (depending on availability, PLEASE CHECK MENU) ; Sauce is made with fermented chilies, fermented black beans, soy sauce, ginger, garlic, chicken stock, Szechuan chiles and Szechuan peppercorns. Its slightly thickened with potato starch. Served with a side of white rice.

Allergens: Gluten, Onion, Egg, Dairy **Onion can be removed (onion in sauce & in bao) Pork belly braised for 15 hours and pressed to obtain an even block. Then seared and topped with American cheese, onions, pickles, lettuce, and special sauce (mayo, ketchup, relish, onion, black pepper, salt, vinegar, sugar). Goes into a bao bun with pig face.

Allergens: Peanuts, Gluten, Onion, Garlic Gluten accommodated by removing bread (substitute cucumbers) Garnish: Pomegranate, Parsley Peanut, Peppers, Aleppo, onion, garlic, coriander, cummin, pomegranate, olive oil are turned into paste, spread on the plate, served with house made focaccia

Allergens: Gluten, Soy, Sesame, Onion, Mushroom, Garlic *Mushroom & Onion accommodated by removing *Vegan without lamb Garnish: Leeks, Squash Blossom, Pea Tendrils, Chili oil. Ground lamb is mixed with 5 spice, hoisin, and yacai (pickled mustard greens). Browned in a pan with shiitake mushrooms and scallions. Sauce is made with tahini, chili oil, garlic, and spices. Spaghetti and bok-choy are tossed in.

Allergens: Gluten, Shellfish, Onion, Garlic, Sesame, Egg, Mushroom *Onion accommodated by removing calamansi vin & chives *Mushroom accommodated by removing *Sesame, Egg, Garlic accommodated by removing chipotle aioli but not recommended Garnish: Chives Tempura fried shrimp are tossed in chipotle mayo (sesame oil, garlic, mayo) and mushrooms. It is placed on top of a frisee and arugula salad that has been tossed with a calamansi vinaigrette (shallot, calamansi, lemon, cayenne, evoo).

Allergies: Gluten, Garlic, Fish, Dairy, *Gluten can be accommodated by removing kataifi *Dairy accommodated by removing yogurt Fish is coated in chermoula before being cooked. 3 lettuce wraps with labneh on the bottom, tomato confit, kataifi on top and cilantro and mint

Allergens: Gluten, Dairy *Gluten accommodated by removing focaccia, replaced with sliced cucumbers Garnish: Tarragon, Dill Ricotta cheese is house made with milk and buttermilk, topped with black lava salt, olive oil, aleppo pepper, balsamic vinegar with focaccia on the side

Allergens: Peanut, Gluten, Garlic, Onion, Soy *Can be made gluten & peanut free by removing the sauce *Onion can be removed Marinated in olive oil, garlic, rosemary and thyme, 40 oz Bone in Ribeye is grilled and then roasted to finish. Indonesian peanut sauce (garlic, soy sauce, brown sugar, lemon, peanut butter), Cilantro relish: black pepper, brown sugar, garlic, cilantro stems

Allergens: Gluten, Soy, Dairy, Garlic, Onion, Pork *Gluten & Soy accommodated by removing Aji Amarillo and Den Miso *Onion accommodated by removing grilled scallion Garnish: Grilled Scallion, radish and lime Double bone pork chop is sous vide in garlic and butter. Then grilled and covered with sauces: anticucho, aji amarillo, and den miso. Sliced and served a la cart.

Allergens: Dairy, Onion, Egg, Gluten *Dairy accommodated by removing cheese *Egg accommodated by removing special sauce *Gluten accommodated by removing bun Double beef patty, caramelized onions, tomato confit, arugula, white cheddar, special sauce (relish, mayo, ketchup, onion, vinegar)

Allergens: Dairy, Onion, Garlic * Onion accommodated by removing pickled onion Garnish: Pickled red onion, pea shoots, sunflower sprouts, cilantro Brined (lemon, garlic and herbs, honey) Marinated in yogurt (garlic, tomato paste, Urfa chili) for 48 hours. Grilled, glazed with honey and finished in the oven.

Allergens: Gluten, Soy, Dairy, Peanut, Garlic, Sesame, Onion, Garlic, Egg *Peanut accommodated by removing *Sesame & egg accommodated by removing aioli *Dairy accommodated by not having Bao (not recommended) Garnish: Scallion, Pickled cucumber, peanuts, fresno chilis Duck barbacoa is served alongside bao buns with hoisin aioli (sesame, soy, garlic, mayo)

Single beef patty, caramelized onion, tomato confit, arugula, white cheddar, special sauce (relish, mayo, ketchup, onion, vinegar)

40% Chardonnay 35% Pinot Noir & 25% Pinot Meunier Nose: Fresh and delicate, with notes of white fruits, pear and peach, fresh apricot and white flowers. Palate: Lush, generous & creamy, white fruits & lemon zest on the finish Pairing: Sashimi, Crispy Rice, Fried foods

60% Chardonnay 40% Chardonnay Organic & Sustainable, minimum intervention. Left on lees for 5 years before release. 2 months in oak. Aromas: Rose petals, strawberries, lemon peel, bakes buscuits Palate: Creamy & fresh with rich but powerful mouthfeel Pairings: Chicken, Pork, Seafood

40% Chardonnay 35% Pinot Noir & 25% Pinot Meunier Nose: Fresh and delicate, with notes of white fruits, pear and peach, fresh apricot and white flowers. Palate: Lush, generous & creamy, white fruits & lemon zest on the finish Pairing: Sashimi, Crispy Rice, Fried foods

Nose: aromas of candied citrus fruits, chestnut honey, spices and fresh white truffle. Palate: lively and precise opening. Great length, depth and aromatic persistence, with a fine chalky touch.

Tasting Notes: A champagne with lots of character, elegant, fresh and fruity with roundness. An expressive nose of exotic fruits with hints of grapefruit and orange.
Good balance of sugar and acidity with a clean yet complex palate and a long finish Pairings: aperitif, hot oil salmon, Hamachi *3 years on the Lees

100% Pinot Grigio; from Veneto, Italy Made with organic grapes. Aromas of quince, apricot, kiwi, citrus and green apple. Palate are notes of lemon, lime, green apple, honeysuckle, and bitter almonds. Pairing: Hot oil, Kale salad, Ricotta

100% Chardonnay ; St. Rita Hill (Santa Barbara) CA Key lime, grapefruit and citrus zest, ends with salinity and a clear marine influence from being so close to the coast. This wine has racy acidity while remaining textural and elegant with hints of Meyer lemon, tangerine peel, bright stone fruit and honeycomb. Clean lengthy finish with focused acidity and hints of wet stone and cream. 100% neutral French oak Pairings: Hot oil, Mary's Chicken, Ricotta

100% Riesling; from Alsace, France (northeaster France) Family owned and operated for 13 generations. Dry, structured, and age-wrothy. Focused on precicion and minerality. Bone-dry with laser-like acidity, notes of citrus, green apple, and a saline-steely finish. Pairings: Spicy Shrimp, Dan Dan, Cucumber Salad

Tasting Notes/Descriptors: Aged in stainless steel and French oak Aroma: Fuji apple, clementines, rangpur lime, jasmine and almonds Palate: Buttery and complex, rich yet tangy, full bodied. Nectarine, lemon curd, and brioche with a long lip-smacking finish

Complex aroma of beeswax, orange peel and a delicate savory character. Its bursting with flavor, ranging from herb-scented honey, to ripe peach, banana, fresh almonds and hazelnuts. A full-bodied white despite having fresh acidity and a saline edge which results in an attractive textural balanced wine.

100% Sauvignon Blanc ; from Santa Barbara County, CA Textured and elegant, with notes of ripe citrus, mango, peach blossom, chamomile, and sage, this is an easygoing sipper for every day and any occasion. Pairing: Sashimi, Mary's Chicken, Burrata

100% Pinot Grigio; from Veneto, Italy Made with organic grapes. Aromas of quince, apricot, kiwi, citrus and green apple. Palate there are notes of lemon, lime, green apple, honeysuckle, and bitter almonds. Pairing: Hot oil, Kale salad, Ricotta

Pale yellow color, it shows aromas and flavors of peach, tangerine and herbs. Medium-weight in the mouth, with bright acidity. Very clean, good length, finishes with a touch of tangerine. A perfect wine to drink as an aperitif, but would be an absolute delight with seafood

100% Chardonnay ; St. Rita Hill (Santa Barbara) CA Key lime, grapefruit and citrus zest, ends with salinity and a clear marine influence from being so close to the coast. This wine has racy acidity while remaining textural and elegant with hints of Meyer lemon, tangerine peel, bright stone fruit and honeycomb. Clean lengthy finish wit focused acidity and hints of wet stone and cream. 100% neutral French oak Pairings: Hot oil, Mary's Chicken, Ricotta

100% Riesling; from Alsace, France (northeaster France) Family owned and operated for 13 generations. Dry, structured, and age-wrothy. Focused on precicion and minerality. Bone-dry with laser-like acidity, notes of citrus, green apple, and a saline-steely finish. Pairings: Spicy Shrimp, Dan Dan, Cucumber Salad

2023 Estate Vineyard Chardonnay Russian Rivery Valley, CA

88% Viognier, 12% Assyrtiko Temecula, CA Family owned and operated and only natural winery in Temecula. Small production, low intervention, and focused on purity. Grapes spend 8+ days fermenting on skin giving amber color and fuller mouthfeel. Aromas of dried apricot, orange peel and tea leaf. Palate is medium bodied, stone fruit, citrus zest and subtle tannins. "White wine with texture of a light red" Pairings: Eggplant, Salmon Belly, Salmon Collar

Predominantly Cinsault, with Grenache, Syrah & Merlot Region: Provance, France Founded by founders of Domaine Dujac & Domaine de la Romanee-Conti. Sustainable farming, organic certification & minimal intervention. Aromas of strawberries, white peach, & citrus blossom. Bone-dry, clean, delicate and refreshing. Textbook Provence style rose. Pairings: Tuna crudo, Mary's Chicken, Striped bass

Copain means "friend or buddy" in French Elegant, terroir-driven wine with a cool-climate finesse. This vintage highlights the fresh vibrancy and delicate structure that Pinot Noir delivers when expressed as a rose Aroma: Bright aromatics of wild strawberry, watermelon rind, and rose petals, with a subtle hint of citrus zest. Palate: Crisp and refreshing, offering flavors of raspberry, white peach, and blood orange, complemented by a mineral-driven backbone.

Varietals: Grenache, Cinsault, Cabernet Sauvignon From Provence, France Château Léoube uses low-to-no sulfites! Very light-colored rosé. The nose is open and offers a nice finesse with a good balance between floral and white fruit notes. The mouth is fresh, unctuous and well structured. Good length with a saline note, and persistence of fruit throughout the tasting. Pairings: Sashimi, Hot oil, Duck breast, stripped bass

88% Viognier, 12% Assyrtiko Temecula, CA Family owned and operated and only natural winery in Temecula. Small production, low intervention, and focused on purity. Grapes spend 8+ days fermenting on skin giving amber color and fuller mouthfeel. Aromas of dried apricot, orange peel and tea leaf. Palate is medium bodied, stone fruit, citrus zest and subtle tannins. "White wine with texture of a light red" Pairings: Eggplant, Salmon Belly, Salmon Collar

70% pinot noir, 30% st. laurent. Low abv of 11.5%. Citrus Fruit, Red Fruit, and Herbal, Sweet Spice BODY: Medium - DRYNESS: Very Dry ACIDITY: Medium + TANNIN: Medium - ALCOHOL (%): Moderate (9-12%)

All organic viticulture, certified and labeled. 50% Groppello, 30% Marzemino, 10% Barbera, 10% Sangiovese. Palate boasts strawberry, savory herbs and juicy acidity. Pairs well with seafood, grilled salmon, chicken or pork.

Predominantly Cinsault, with Grenache, Syrah & Merlot Region: Provence, France Founded by founders of Domaine Dujac & Domaine de la Romanee-Conti. Sustainable farming, organic certification & minimal intervention. Aromas of strawberries, white peach, & citrus blossom. Bone-dry, clean, delicate and refreshing. Textbook Provence style rose. Pairings: Tuna crudo, Mary's Chicken, Striped bass

40% Syrah, 30% Grenache, 30% Mourvèdre Sierra Côtes, meaning the "Slopes of Sierra," is an excellent representation of the mountain fruit cultivated throughout our wine region. The region experiences hot days and cooler nights, creating a perfect Mediterranean microclimate for delicate Rhone-style grapes like Syrah, Grenache, and Mourvedre. This climate allows the grapes to ripen ideally on the vine while retaining their acidity. The wine exhibits spicy notes of licorice, nutmeg, and crushed granite alongside a juicy yet briskly balanced flavor marked by a mineral lift.

86% Cabernet Sauvignon, 7% Merlot, 7% Petit Verdot Region: Napa Valley, CA Founded by Joe Gibbs, third generation Napa farmer who originally sold grapes to top wineries before bottling his own label. Still family owned and operated. Aromas of black cherry, cassis, plum and ceder. Palate is full bodied yet balanced. Classic Napa, ripe but not overblown. Pairings: Ribeye, Duck Meatball, Pork Chop

100% Tempranillo from Riber del Duero, Spain. Sustainable farming, organic grapes & minimal intervention. Aromas of black cherry, plum, licorice & vanilla. Palate is medium to full bodied with polished tannins and velvety mouthfeel. Pairings: Duck meatball, Ribeye, Mapo

100% Sangiovese Grosso from Tuscany, Italy Considered a super tuscan because the grape is from Brunello but made outside of that area and is a more modern take on the wine. Made by Biondi Santi family who created Brunello di Montalcino. Nose is intense and aromatic, black cherry, red current, leather, tobacco. Palate is medium bodied, well-rounded and elegant. Pairings: Mary's Chicken, Meatball, Pork Chop

Varietal: Corvina Veronese 45%, Corvinone 45%, Rondinella 5%, Oseleta 5% (Corvina is main grape, the rest are indigenous) Region: Veneto, Italy Very intense and complex wine, rich in black fruits like black cherries, prune with hints of violet, black pepper, mediterranean herbs such as thyme.

40% Syrah, 30% Grenache, 30% Mourvèdre Sierra Côtes, meaning the "Slopes of Sierra," is an excellent representation of the mountain fruit cultivated throughout our wine region. The region experiences hot days and cooler nights, creating a perfect Mediterranean microclimate for delicate Rhone-style grapes like Syrah, Grenache, and Mourvedre. This climate allows the grapes to ripen ideally on the vine while retaining their acidity. The wine exhibits spicy notes of licorice, nutmeg, and crushed granite alongside a juicy yet briskly balanced flavor marked by a mineral lift.

100% Malbec Bramare means "to yearn" Aged 18 months in French oak, 20% new Tasting Notes: Deep purple color with aromas of red fruit & violet with hints of spice. Full bodied, fresh acidity and fine grain tannins Food pairing: 1/2 duck, ribeye, lamb noodles

Grenache, Mourvedre blend. Sweet nose, ripe red fruits balanced with cedar, minerality and med tannins. Long nice finish.

Coster dels Olivers is a blend of 60% Carinyena, 30% Garnatxa, and 10% Cabernet Sauvignon grown on slate soils by the Sangenis family of Porrera. A combination of younger vine fruit, a relatively cooler northwestern exposure of the vineyards, a high percentage of Carinyena, and 12 months of aging in well-seasoned French and Hungarian oak barrels, ensures a brighter and juicier style of Priorat made for immediate enjoyment.

80% Grenache, 15% Syrah, 5% Mourvѐdre Region: Vacqueyras, France Full bodied and satisfying, this classic southern Rhone wine has hefty aromas of cassis, black forest cherries, Mediterranean thyme and crushed stone. Like a baby Chateauneuf de pap.

Varietal: 100% old vine Grenache From: Southern Rhone Valley, France From winemaker Isabelle Ferrando who is one of the most respected modern voices in Chateauneuf-du-pape. Practicing low intervention winemaking and focusing on purity. Style: More floral and red fruited, almost Pinot Noir like in structure One liner: "This is an elegant, floral, old-vine grenache that shoes the sophisticate side of Chateauneuf-du-pape" Pairings: Mary's Chicken, 1/2 Duck

86% Cabernet Sauvignon, 7% Merlot, 7% Petit Verdot Region: Napa Valley, CA Founded by Joe Gibbs, third generation Napa farmer who originally sold grapes to top wineries before bottling his own label. Still family owned and operated. Aromas of black cherry, cassis, plum and ceder. Palate is full bodied yet balanced. Classic Napa, ripe but not overblown. Pairings: Ribeye, Duck Meatball, Pork Chop

Gentle handling of the fruit through hand punch downs and gravity assisted movements were utilized throughout the entire winemaking process. ƒ The wine was cleanly racked to small oak barrels, 25% new, and barrel aged for 22 months. For a portion of this time before blending, it underwent extended aging on the lees to build additional complexity and mouthfeel. With its classic Cabernet profile, this expressive wine shows layers of dark fruit, black pepper, and espresso, accented by an array of floral notes, including violet and lavender. With blackberry, dark cherry, and cassis on the palate, it is framed with fine tannins which carry through to a flavorful finish.

100% Sangiovese A younger sibling to Brunello di Montalcino, like a baby Brunello Aged less than 1 year in large Slavonian oak Tasting Notes: Tart red fruit, blood orange, and dried flowers. Medium bodied but strucutred Food Pairing: Mary's Chicken, Pork Chop, 1/2 Duck

Blended from 2 single vineyards in the Eola-Amity Hills AVA at different elevations. Bright cherry, blueberry, bramble and forest floor, followed by some minerality from start to finish.

100% Tempranillo from Riber del Duero, Spain. Sustainable farming, organic grapes & minimal intervention. Aromas of black cherry, plum, licorice & vanilla. Palate is medium to full bodied with polished tannins and velvety mouthfeel. Pairings: Duck meatball, Ribeye, Mapo

100% Nebbiolo Aged in large barrels for 18-20 months, then continues for another 7-8 months in the bottle. Elegant tannins with dark red fruit and persistent finish. The fruit is always present, flanked by spices, flowers and balsamic notes.

100% Cabernet Sauvignon Single varietal and single vineyard which makes it unique. Full bodied, complex fruit flavors, well rounded tannins, long finish

Racy acidity, earthiness and an excellent food pairing. Mushrooms, gamey meats and roasted vegetables pair best, and classically structured. Black cherries, dark plums, black licorice, violets and silky tannins.

100% Sangiovese Grosso from Tuscany, Italy Considered a super tuscan because the grape is from Brunello but made outside of that area and is a more modern take on the wine. Made by Biondi Santi family who created Brunello di Montalcino. Nose is intense and aromatic, black cherry, red current, leather, tobacco. Palate is medium bodied, well-rounded and elegant. Pairings: Mary's Chicken, Meatball, Pork Chop

80% Grenache, 10% Syrah, 6% Mourvedre, 4% Cinsault. Has a lot of red fruit, a lot of personality and a lot of brambly aromas with spicy nuances. Palate has a very smooth build and a deep plum and red fruit core, framed in long, noble and rich ripe tannins. Juicy with layers of berry, fuit, anise and minerality.

Allergens: Gluten, Dairy, pork. Pig-shaped biscuit made in-house and topped with Maldon sea salt. Sits atop the pork maple gravy (cream, butter, flour, garlic, tabasco, maple). Topped with house-made buffalo sauce (butter, sriracha, vinegar and soy sauce) Pork sausage is made in-house with pork shoulder, bacon, cayenne and garlic.

soft scrambled egg, sautéed kale, broccolini, avocado, balsamic, curry aioli

Griddled brioche bread spread with honey butter and creme fraiche ALLERGENS: GLUTEN, DAIRY

Allergens: Gluten, Dairy, Fish, Egg *Allergies cannot be accommodated Homemade croutons are made with brioche bread, filled with mascarpone mousse, alongside Caesar salad dressing (anchovy in dressing), romaine lettuce, and pecorino.

parsley, parmesan

Allergens: Gluten, Soy, Sesame, Garlic, Onion *Onion accommodated by removing scallion *Vegan Garnish: Scallion, Cilantro, Sesame Seeds Cucumbers are crushed and mixed into sauce (soy, chili oil, sesame oil, rice wine vinegar, gochujang, garlic, sugar)

aged white cheddar, caramelized onion, tomato confit

Allergens: Gluten, Dairy, Egg *All allergies can be accommodated, but not recommended The Benedict itself comes with egg, tomato, bacon, and finished with hollandaise (egg yolk, butter, cayenne)

grilled batard, chive, aioli, tomato jam

Allergens: Gluten, Dairy, Fish, Onion, Garlic Thai salsa verde is garlic, salt, lime juice/zest, thai chili, cilantro and parsley all blended together. Garnish: Mint, Sesame Leaf(not actually sesame so there's no allergy) Thai Salsa Verde underneath (fish sauce, lime juice, lime zest, thai chili, shallots, garlic and salt), Crouton, burrata on top

Allergens: Dairy, Tree Nut *Dairy and Tree Nut accommodated by removing *Vegan without cheese Thinly shredded purple and green kale is tossed with thin sliced apples, toasted almonds, golden raisins, and parmesan cheese. It is finished with a dressing made of lemons, black pepper, sugar, and oil.

Allergens: Gluten, Onion, Egg, Dairy **Onion can be removed (onion in sauce & in bao) Pork belly braised for 15 hours and pressed to obtain an even block. Then seared and topped with American cheese, onions, pickles, lettuce, and special sauce (mayo, ketchup, relish, onion, black pepper, salt, vinegar, sugar). Goes into a bao bun with pig face.

Allergens: Peanuts, Gluten, Onion, Garlic Gluten accommodated by removing bread (substitute cucumbers) Garnish: Pomegranate, Parsley Peanut, Peppers, Aleppo, onion, garlic, coriander, cummin, pomegranate, olive oil are turned into paste, spread on the plate, served with house made focaccia

hot cherry peppers, iceberg lettuce, garlic garlic aioli.

Allergens: Gluten, Soy, Sesame, Onion, Mushroom, Garlic *Mushroom & Onion accommodated by removing *Vegan without lamb Garnish: Leeks, Squash Blossom, Pea Tendrils, Chili oil. Ground lamb is mixed with 5 spice, hoisin, and yacai (pickled mustard greens). Browned in a pan with shiitake mushrooms and scallions. Sauce is made with tahini, chili oil, garlic, and spices. Spaghetti and bok-choy are tossed in.

Allergens: Gluten, Egg, Sesame, Onion *A gluten allergy can be accommodated by making it into a lettuce wrap and leaving the eel sauce off the dish. Since the tuna is already mixed with the spicy mayo, it cannot be made S.O.S. and sesame allergies cannot be accommodated. Rice is seasoned with sushi vinegar and then pressed into a tray. Rounds are cut out and they are coated in egg, then breaded with panko bread crumbs. After frying, it is topped with spicy tuna, spicy mayo, eel sauce, radish, green onion, and cilantro. It is cut into 4 pieces

Allergens: Gluten, Dairy, Peanuts *Allergies cannot be accomodated. Soaked in buttermilk. Breaded and fried with mala spice (chili, peanut, cinnamon, clove, soybeans) and AP flour. The chicken is tossed in the bang bang sauce is chili oil, tahini, sesame oil, szechuan peppercorns, soy, black vinegar, salt. On the side, you have QP mayo and pickled cucumbers

Allergens: Gluten, Dairy, Garlic *Allergies can be accommodated but not recommended Poached eggs sit alongside toast, spinach, avocado, Aleppo oil, finished with mint, dill and yogurt (yogurt has garlic, yogurt, salt)

Allergens: Gluten, Dairy *Gluten accommodated by removing focaccia, replaced with sliced cucumbers Garnish: Tarragon, Dill Ricotta cheese is house made with milk and buttermilk, topped with black lava salt, olive oil, aleppo pepper, balsamic vinegar with focaccia on the side

Allergens: Dairy, Egg *allergies cannot be accommodated Traditional style pudding. Topped with caramel, whipped creme fraiche, and maldon sea salt.

Allergies: Gluten, Diary, Egg, Onion 2 Fried Rockfish tacos on corn tortilla, crema, pico, cabbage

Allergies: Gluten, Dairy, Onion, Garlic beef, onion, creamy cheddar cheese sauce, red ranch (bbq, ketchup)

Allergies: Gluten, Dairy, Mushroom, Egg, Onion gruyere cheese, crispy onions, rich black truffle sauce (sour cream, mayo, fresh black truffles)

soft scrambled egg, sautéed kale, broccolini, avocado, balsamic, curry aioli

Allergens: Dairy, Egg *allergies cannot be accommodated Traditional style pudding. Topped with caramel, whipped creme fraiche, and maldon sea salt.

fried chicken sandwich, lettuce, tomato, chick-fil-a sauce

parsley, parmesan

Allergens: Gluten, Soy, Sesame, Garlic, Onion *Onion accommodated by removing scallion *Vegan Garnish: Scallion, Cilantro, Sesame Seeds Cucumbers are crushed and mixed into sauce (soy, chili oil, sesame oil, rice wine vinegar, gochujang, garlic, sugar)

avocado, ground beef, tomato, onion, cilantro

Allergens: Gluten, Dairy, Egg *All allergies can be accommodated, but not recommended The Benedict itself comes with egg, tomato, bacon, and finished with hollandaise (egg yolk, butter, cayenne)

tarter sauce, shredded lettuce, American cheese

vanilla bean soft serve, rose slushie

spicy ground beef, rojo & verde sauce

Allergens: Dairy, Tree Nut *Dairy and Tree Nut accommodated by removing *Vegan without cheese Thinly shredded purple and green kale is tossed with thin sliced apples, toasted almonds, golden raisins, and parmesan cheese. It is finished with a dressing made of lemons, black pepper, sugar, and oil.

Fried Chicken., hot sauce

pickled red onion, lettuce, tomto, raita

Pancakes, 3 eggs scrambled and folded , american cheese and bacon. Side of maple gravy (ground pork) *NO SUBSTITUTIONS* GLUTEN ALLERGY

creme fraiche, chive

creamy vanilla soft serve, crunchy Oreo bits

Allergens: Gluten, Onion, Egg, Dairy **Onion can be removed (onion in sauce & in bao) Pork belly braised for 15 hours and pressed to obtain an even block. Then seared and topped with American cheese, onions, pickles, lettuce, and special sauce (mayo, ketchup, relish, onion, black pepper, salt, vinegar, sugar). Goes into a bao bun with pig face.

Allergens: Gluten, Soy, Sesame, Onion, Mushroom, Garlic *Mushroom & Onion accommodated by removing *Vegan without lamb Garnish: Leeks, Squash Blossom, Pea Tendrils, Chili oil. Ground lamb is mixed with 5 spice, hoisin, and yacai (pickled mustard greens). Browned in a pan with shiitake mushrooms and scallions. Sauce is made with tahini, chili oil, garlic, and spices. Spaghetti and bok-choy are tossed in.

avocado, blue corn tortilla, cheddar, chipotle ranch

Allergens: Gluten, Egg, Sesame, Onion *A gluten allergy can be accommodated by making it into a lettuce wrap and leaving the eel sauce off the dish. Since the tuna is already mixed with the spicy mayo, it cannot be made S.O.S. and sesame allergies cannot be accommodated. Rice is seasoned with sushi vinegar and then pressed into a tray. Rounds are cut out and they are coated in egg, then breaded with panko bread crumbs. After frying, it is topped with spicy tuna, spicy mayo, eel sauce, radish, green onion, and cilantro. It is cut into 4 pieces

Allergens: Gluten, Dairy, Peanuts *Allergies cannot be accomodated. Soaked in buttermilk. Breaded and fried with mala spice (chili, peanut, cinnamon, clove, soybeans) and AP flour. The chicken is tossed in the bang bang sauce is chili oil, tahini, sesame oil, szechuan peppercorns, soy, black vinegar, salt. On the side, you have QP mayo and pickled cucumbers

Allergens: Gluten, Dairy, Garlic *Allergies can be accommodated but not recommended Poached eggs sit alongside toast, spinach, avocado, Aleppo oil, finished with mint, dill and yogurt (yogurt has garlic, yogurt, salt)

Allergens: Gluten, Dairy *Gluten accommodated by removing focaccia, replaced with sliced cucumbers Garnish: Tarragon, Dill Ricotta cheese is house made with milk and buttermilk, topped with black lava salt, olive oil, aleppo pepper, balsamic vinegar with focaccia on the side

pickle, onion

Allergens: Dairy, Egg *allergies cannot be accommodated Traditional style pudding. Topped with caramel, whipped creme fraiche, and maldon sea salt.

Offers vibrant notes of maple syrup, brown sugar, shoe polish, raisin and chocolate beer nuts, all very well integrated. On the palate it is smooth and rich at the beginning, full of prune and burned oranges peel flavours. Provocative spicy notes appear just before its nuttiness and terrific acidity cuts through the sweetness.

Aged Tawny Ports are blended, high quality wines that are matured in wood for extended periods, gradually losing the deep ruby color & acquiring the amber-golden tawny hues (where the name comes from) Tasting Notes: Balanced & sweet fortified wine with flavors of dried fruit, caramel, nuts & hints of cocoa & toffee.

DROPPER OF MOLE BITTERS -.5 BLACK / BROWN BATCH (LICOR 43 , KAMORA MAYAN COFFEE LIQ.) +2 KEX AGED MEZCAL (XICARU) STIRRED, ROCKS, ORANGE ZEST, 1 COFFEE BEAN ON LARGE ROCK.

Allergens: Dairy, Egg *allergies cannot be accommodated Traditional style pudding. Topped with caramel, whipped creme fraiche, and maldon sea salt.

Offers vibrant notes of maple syrup, brown sugar, shoe polish, raisin and chocolate beer nuts, all very well integrated. On the palate it is smooth and rich at the beginning, full of prune and burned oranges peel flavours. Provocative spicy notes appear just before its nuttiness and terrific acidity cuts through the sweetness.

Aged Tawny Ports are blended, high quality wines that are matured in wood for extended periods, gradually losing the deep ruby color & acquiring the amber-golden tawny hues (where the name comes from) Tasting Notes: Balanced & sweet fortified wine with flavors of dried fruit, caramel, nuts & hints of cocoa & toffee.

DROPPER OF MOLE BITTERS -.5 BLACK / BROWN BATCH (LICOR 43 , KAMORA MAYAN COFFEE LIQ.) +2 KEX AGED MEZCAL (XICARU) STIRRED, ROCKS, ORANGE ZEST, 1 COFFEE BEAN ON LARGE ROCK.

Allergies: Avocado, Onion, Soy, Gluten *All allergies can be accommodated Big-eye tuna sashimi pieces are tossed in kaffir soy (Soy sauce, lime, Champagne vin, ginger) and served atop a bed of crushed avocado on a nori chip

Allergies: Soy, Gluten, Sesame, Garlic *Allergies cannot be accommodated Bok Choy Sauteed in hot oil, with soy sesame garlic sauce and chili crisp

Allergens: Gluten, Dairy, Fish, Egg *Allergies cannot be accommodated Homemade croutons are made with brioche bread, filled with mascarpone mousse, alongside Caesar salad dressing (anchovy in dressing), romaine lettuce, and pecorino.

Allergies: Sesame, Onion, Garlic, Dairy *All allergies can be accommodated but not recommended *Tahini (yogurt in tahini paste) on the bottom, chili crisp (crispy onion & garlic, chili, paprika, aleppo) on top

Allergens: Gluten, Dairy, Tree Nut, Garlic *Gluten accommodated by removed kataifi and bulgar *Dairy accommodated by removing yogurt and pine nuts(sauteed in butter) *Tree Nut accommodated by removing pine nuts *Garlic accommodated by removing Charmoula *Vegan without yogurt & pine nuts Garnish: Kataifi, cilantro, mint, parsley Eggplant is roasted then topped with chermoula sauce (cilantro, garlic, lemon, paprika, cayenne, cumin, ginger) Then placed on top of lemon yogurt sauce with tomato confit, bulger, and pine nuts

Allergens: Gluten, Soy, Egg, Sesame, Onion, Avocado, Egg *Gluten accommodated by removing crispies & replacing with nori; removing eel sauce; nori dipped into soy sauce replaced with crushed avocado *Avocado can be removed Garnish: Cilantro, Sunflower shoots, radish, spicy mayo, eel sauce Rice seasoned with sushi vinegar, rounds are cut out and they are coated in egg, breaded with panko breadcrumbs & fried, served with 4 crispy rounds. Accompanied by spicy tuna (spicy mayo, sesame) & Avocado wrapped in Nori (dipped in Soy)

Allergens: Dairy, Garlic, Egg, Gluten (Fryer) *Dairy and egg allergy accommodated by removing sauce but not recommended *Gluten accommodated by separate fryer or oven baked (please specify) Garnish: Aleppo oil, dill and parsley Potatoes are boiled in salt, garlic and thyme and then deep-fried. Aioli is yogurt, garlic, Dijon, egg and oil. Served with a lemon wedge.

Allergens: Gluten, Soy, Sesame, Garlic, Onion *Onion accommodated by removing scallion *Vegan Garnish: Scallion, Cilantro, Sesame Seeds Cucumbers are crushed and mixed into sauce (soy, chili oil, sesame oil, rice wine vinegar, gochujang, garlic, sugar)

Allergens: Gluten, Pork, Onion, Garlic, Egg, Dairy *Allergies cannot be accommodated Garnish: Chives, Parsley, Thai Basil, Parmesan Frica Ground duck is mixed with pork fat, onions, parsley, garlic, ricotta cheese, parmesan cheese, bread, eggs, breadcrumbs, and milk. Then baked in tomato sauce (cooked with onions and garlic) and served on top of Anson Mills grits (cooked with milk, cream, parm, and butter).

Allergens: Gluten, Soy, Dairy, Peanuts, Sesame, Onion, Egg *Onion accommodated by removing chive *Egg accommodated by removing mayo Garnish: Chive, QP mayo, pickled cucumber Soaked in buttermilk. Breaded and fried with mala spice (chili, peanut, cinnamon, clove, soybeans, sesame) and AP flour. Tossed bang bang sauce (chili oil, tahini, sesame oil, szechuan peppercorns, soy, black vinegar, salt)

Allergens: Dairy, Tree Nut *Both Allergies can be accommodated by removing Romano Beans (a type of broad, flat Italian green bean, known for their meaty texture and sweet flavor) are charred, topped with pecorino sardo (a firm, hard cheese from Sardinia, Italy, made from sheep's milk, rich, nutty, and sometimes smoky flavor) and toasted almonds

Allergens: Garlic, Egg, Tomato *Garlic and egg can be accommodated by removing aioli but not recommended Garnish: Dill & Basil Grilled Striped bass on top of garlic aioli, tomato confit and dill and basil

Allergens: Gluten, Soy, Sesame, Onion, Mushroom *Gluten & Soy accommodated by removing Soy *Mushroom cross contamination - MIGHT be able to accommodate depending on availability (Ask Chef) Garnish: Arugula, Sunchoke Salmon sashimi is topped with sesame seeds, chives, ginger, and shiitake mushrooms. After topping with lemon-soy, it is seared with extremely hot sesame oil.

Allergens: Dairy, Tree Nut *Dairy and Tree Nut accommodated by removing *Vegan without cheese Thinly shredded purple and green kale is tossed with thin sliced apples, toasted almonds, golden raisins, and parmesan cheese. It is finished with a dressing made of lemons, black pepper, sugar, and oil.

Allergens: Gluten, Soy, Garlic, Onion *Onion accommodated by removing scallion Garnish: Scallion Sticks of rounded rice cakes with Perennial Pastures ground beef (ground with the liver and heart for more depth of flavor and more health benefits than regular ground beef) Sauce is made with fermented chilies, black beans, soy sauce, ginger, garlic, chicken stock, Szechuan chiles and Szechuan peppercorns. Its slightly thickened with potato starch. Served with a side of white rice. Garnish: Scallion Sticks of rounded rice cakes with EITHER Perennial Pastures ground beef (ground with the liver and heart for more depth of flavor and more health benefits than regular ground beef) OR Bison (depending on availability, PLEASE CHECK MENU) ; Sauce is made with fermented chilies, fermented black beans, soy sauce, ginger, garlic, chicken stock, Szechuan chiles and Szechuan peppercorns. Its slightly thickened with potato starch. Served with a side of white rice.

Allergens: Gluten, Onion, Egg, Dairy **Onion can be removed (onion in sauce & in bao) Pork belly braised for 15 hours and pressed to obtain an even block. Then seared and topped with American cheese, onions, pickles, lettuce, and special sauce (mayo, ketchup, relish, onion, black pepper, salt, vinegar, sugar). Goes into a bao bun with pig face.

Allergies: Peanut, Onion, Garlic, Dairy *Can be made dairy free without feta *Can accommodate other allergies by removing piquillo dip but not recommended Peanut, Peppers, Aleppo, onion, garlic, coriander, cummin, pomegranate, olive oil are turned into paste, spread on the plate, topped with roasted carrots, pomegranate, feta and mint.

Allergies: Avocado, Onion, Soy, Gluten, Garlic Rockfish slices with avocado, cucumber, red onion, tomato with yuzu-black pepper (soy, yuzu juice, lemon juice and garlic)

Allergens: Gluten, Soy, Sesame, Onion, Mushroom, Garlic *Mushroom & Onion accommodated by removing *Vegan without lamb Garnish: Leeks, Squash Blossom, Pea Tendrils, Chili oil. Ground lamb is mixed with 5 spice, hoisin, and yacai (pickled mustard greens). Browned in a pan with shiitake mushrooms and scallions. Sauce is made with tahini, chili oil, garlic, and spices. Spaghetti and bok-choy are tossed in.

Allergens: Gluten, Shellfish, Onion, Garlic, Sesame, Egg, Mushroom *Onion accommodated by removing calamansi vin & chives *Mushroom accommodated by removing *Sesame, Egg, Garlic accommodated by removing chipotle aioli but not recommended Garnish: Chives Tempura fried shrimp are tossed in chipotle mayo (sesame oil, garlic, mayo) and mushrooms. It is placed on top of a frisee and arugula salad that has been tossed with a calamansi vinaigrette (shallot, calamansi, lemon, cayenne, evoo).

Allergies: Dairy, Shellfish, Garlic Spring Vegetables on top of rice with cantonese butter sauce (oyster sauce, chicken stock, butter, garlic, ginger)

Allergens: Gluten, Dairy *Gluten accommodated by removing focaccia, replaced with sliced cucumbers Garnish: Tarragon, Dill Ricotta cheese is house made with milk and buttermilk, topped with black lava salt, olive oil, aleppo pepper, balsamic vinegar with focaccia on the side

ALLERGENS: Dairy, gluten, garlic, egg Pork katsu (breaded and fried), sweet peppers, lettuce, sweet & sour glaze

Allergens: Peanut, Gluten, Garlic, Onion, Soy *Can be made gluten & peanut free by removing the sauce *Onion can be removed Marinated in olive oil, garlic, rosemary and thyme, 40 oz Bone in Ribeye is grilled and then roasted to finish. Indonesian peanut sauce (garlic, soy sauce, brown sugar, lemon, peanut butter), Cilantro relish: black pepper, brown sugar, garlic, cilantro stems

Allergens: Gluten, Soy, Dairy, Garlic, Onion, Pork *Gluten & Soy accommodated by removing Aji Amarillo and Den Miso *Onion accommodated by removing grilled scallion Garnish: Grilled Scallion, radish and lime Double bone pork chop is sous vide in garlic and butter. Then grilled and covered with sauces: anticucho, aji amarillo, and den miso. Sliced and served a la cart.

Allergens: Dairy, Onion, Egg, Gluten *Dairy accommodated by removing cheese *Egg accommodated by removing special sauce *Gluten accommodated by removing bun Double beef patty, caramelized onions, tomato confit, arugula, white cheddar, special sauce (relish, mayo, ketchup, onion, vinegar)

Allergens: Dairy, Onion, Garlic * Onion accommodated by removing pickled onion Garnish: Pickled red onion, pea shoots, sunflower sprouts, cilantro Brined (lemon, garlic and herbs, honey) Marinated in yogurt (garlic, tomato paste, Urfa chili) for 48 hours. Grilled, glazed with honey and finished in the oven.

Single beef patty, caramelized onion, tomato confit, arugula, white cheddar, special sauce (relish, mayo, ketchup, onion, vinegar)

Allergens: Gluten, Soy, Dairy, Peanut, Garlic, Sesame, Onion, Garlic, Egg *Peanut accommodated by removing *Sesame & egg accommodated by removing aioli *Dairy accommodated by not having Bao (not recommended) Garnish: Scallion, Pickled cucumber, peanuts, fresno chilis Duck barbacoa is served alongside bao buns with hoisin aioli (sesame, soy, garlic, mayo)

40% Chardonnay 35% Pinot Noir & 25% Pinot Meunier Nose: Fresh and delicate, with notes of white fruits, pear and peach, fresh apricot and white flowers. Palate: Lush, generous & creamy, white fruits & lemon zest on the finish Pairing: Sashimi, Crispy Rice, Fried foods

100% Pinot Nero. The grapes are fermented in stainless steel and produced in the charmat method- the same way prosecco is made. Aromas of strawberries and fresh cut flowers. On the palate, crisp and dry with delicate flowers of juicy strawberry and fresh herbs. Pairing: Kale Salad, Caesar Twinkie

60% Chardonnay 40% Chardonnay Organic & Sustainable, minimum intervention. Left on lees for 5 years before release. 2 months in oak. Aromas: Rose petals, strawberries, lemon peel, bakes buscuits Palate: Creamy & fresh with rich but powerful mouthfeel Pairings: Chicken, Pork, Seafood

40% Chardonnay 35% Pinot Noir & 25% Pinot Meunier Nose: Fresh and delicate, with notes of white fruits, pear and peach, fresh apricot and white flowers. Palate: Lush, generous & creamy, white fruits & lemon zest on the finish Pairing: Sashimi, Crispy Rice, Fried foods

Nose: aromas of candied citrus fruits, chestnut honey, spices and fresh white truffle. Palate: lively and precise opening. Great length, depth and aromatic persistence, with a fine chalky touch.

100% Pinot Nero. The grapes are fermented in stainless steel and produced in the charmat method- the same way prosecco is made. Aromas of strawberries and fresh cut flowers. On the palate, crisp and dry with delicate flowers of juicy strawberry and fresh herbs. Pairing: Kale Salad, Caesar Twinkie

Tasting Notes: A champagne with lots of character, elegant, fresh and fruity with roundness. An expressive nose of exotic fruits with hints of grapefruit and orange.
Good balance of sugar and acidity with a clean yet complex palate and a long finish Pairings: aperitif, hot oil salmon, Hamachi *3 years on the Lees

100% Pinot Grigio; from Veneto, Italy Made with organic grapes. Aromas of quince, apricot, kiwi, citrus and green apple. Palate are notes of lemon, lime, green apple, honeysuckle, and bitter almonds. Pairing: Hot oil, Kale salad, Ricotta

100% Chardonnay ; St. Rita Hill (Santa Barbara) CA Key lime, grapefruit and citrus zest, ends with salinity and a clear marine influence from being so close to the coast. This wine has racy acidity while remaining textural and elegant with hints of Meyer lemon, tangerine peel, bright stone fruit and honeycomb. Clean lengthy finish with focused acidity and hints of wet stone and cream. 100% neutral French oak Pairings: Hot oil, Mary's Chicken, Ricotta

100% Riesling; from Alsace, France (northeaster France) Family owned and operated for 13 generations. Dry, structured, and age-wrothy. Focused on precicion and minerality. Bone-dry with laser-like acidity, notes of citrus, green apple, and a saline-steely finish. Pairings: Spicy Shrimp, Dan Dan, Cucumber Salad

Tasting Notes/Descriptors: Aged in stainless steel and French oak Aroma: Fuji apple, clementines, rangpur lime, jasmine and almonds Palate: Buttery and complex, rich yet tangy, full bodied. Nectarine, lemon curd, and brioche with a long lip-smacking finish

Complex aroma of beeswax, orange peel and a delicate savory character. Its bursting with flavor, ranging from herb-scented honey, to ripe peach, banana, fresh almonds and hazelnuts. A full-bodied white despite having fresh acidity and a saline edge which results in an attractive textural balanced wine.

100% Sauvignon Blanc ; from Santa Barbara County, CA Textured and elegant, with notes of ripe citrus, mango, peach blossom, chamomile, and sage, this is an easygoing sipper for every day and any occasion. Pairing: Sashimi, Mary's Chicken, Burrata

100% Pinot Grigio; from Veneto, Italy Made with organic grapes. Aromas of quince, apricot, kiwi, citrus and green apple. Palate there are notes of lemon, lime, green apple, honeysuckle, and bitter almonds. Pairing: Hot oil, Kale salad, Ricotta

Pale yellow color, it shows aromas and flavors of peach, tangerine and herbs. Medium-weight in the mouth, with bright acidity. Very clean, good length, finishes with a touch of tangerine. A perfect wine to drink as an aperitif, but would be an absolute delight with seafood

100% Chardonnay ; St. Rita Hill (Santa Barbara) CA Key lime, grapefruit and citrus zest, ends with salinity and a clear marine influence from being so close to the coast. This wine has racy acidity while remaining textural and elegant with hints of Meyer lemon, tangerine peel, bright stone fruit and honeycomb. Clean lengthy finish wit focused acidity and hints of wet stone and cream. 100% neutral French oak Pairings: Hot oil, Mary's Chicken, Ricotta

100% Riesling; from Alsace, France (northeaster France) Family owned and operated for 13 generations. Dry, structured, and age-wrothy. Focused on precicion and minerality. Bone-dry with laser-like acidity, notes of citrus, green apple, and a saline-steely finish. Pairings: Spicy Shrimp, Dan Dan, Cucumber Salad

2023 Estate Vineyard Chardonnay Russian Rivery Valley, CA

88% Viognier, 12% Assyrtiko Temecula, CA Family owned and operated and only natural winery in Temecula. Small production, low intervention, and focused on purity. Grapes spend 8+ days fermenting on skin giving amber color and fuller mouthfeel. Aromas of dried apricot, orange peel and tea leaf. Palate is medium bodied, stone fruit, citrus zest and subtle tannins. "White wine with texture of a light red" Pairings: Eggplant, Salmon Belly, Salmon Collar

Predominantly Cinsault, with Grenache, Syrah & Merlot Region: Provance, France Founded by founders of Domaine Dujac & Domaine de la Romanee-Conti. Sustainable farming, organic certification & minimal intervention. Aromas of strawberries, white peach, & citrus blossom. Bone-dry, clean, delicate and refreshing. Textbook Provence style rose. Pairings: Tuna crudo, Mary's Chicken, Striped bass

Copain means "friend or buddy" in French Elegant, terroir-driven wine with a cool-climate finesse. This vintage highlights the fresh vibrancy and delicate structure that Pinot Noir delivers when expressed as a rose Aroma: Bright aromatics of wild strawberry, watermelon rind, and rose petals, with a subtle hint of citrus zest. Palate: Crisp and refreshing, offering flavors of raspberry, white peach, and blood orange, complemented by a mineral-driven backbone.

Varietals: Grenache, Cinsault, Cabernet Sauvignon From Provence, France Château Léoube uses low-to-no sulfites! Very light-colored rosé. The nose is open and offers a nice finesse with a good balance between floral and white fruit notes. The mouth is fresh, unctuous and well structured. Good length with a saline note, and persistence of fruit throughout the tasting. Pairings: Sashimi, Hot oil, Duck breast, stripped bass

88% Viognier, 12% Assyrtiko Temecula, CA Family owned and operated and only natural winery in Temecula. Small production, low intervention, and focused on purity. Grapes spend 8+ days fermenting on skin giving amber color and fuller mouthfeel. Aromas of dried apricot, orange peel and tea leaf. Palate is medium bodied, stone fruit, citrus zest and subtle tannins. "White wine with texture of a light red" Pairings: Eggplant, Salmon Belly, Salmon Collar

70% pinot noir, 30% st. laurent. Low abv of 11.5%. Citrus Fruit, Red Fruit, and Herbal, Sweet Spice BODY: Medium - DRYNESS: Very Dry ACIDITY: Medium + TANNIN: Medium - ALCOHOL (%): Moderate (9-12%)

All organic viticulture, certified and labeled. 50% Groppello, 30% Marzemino, 10% Barbera, 10% Sangiovese. Palate boasts strawberry, savory herbs and juicy acidity. Pairs well with seafood, grilled salmon, chicken or pork.

Predominantly Cinsault, with Grenache, Syrah & Merlot Region: Provence, France Founded by founders of Domaine Dujac & Domaine de la Romanee-Conti. Sustainable farming, organic certification & minimal intervention. Aromas of strawberries, white peach, & citrus blossom. Bone-dry, clean, delicate and refreshing. Textbook Provence style rose. Pairings: Tuna crudo, Mary's Chicken, Striped bass

86% Cabernet Sauvignon, 7% Merlot, 7% Petit Verdot Region: Napa Valley, CA Founded by Joe Gibbs, third generation Napa farmer who originally sold grapes to top wineries before bottling his own label. Still family owned and operated. Aromas of black cherry, cassis, plum and ceder. Palate is full bodied yet balanced. Classic Napa, ripe but not overblown. Pairings: Ribeye, Duck Meatball, Pork Chop

100% Tempranillo from Riber del Duero, Spain. Sustainable farming, organic grapes & minimal intervention. Aromas of black cherry, plum, licorice & vanilla. Palate is medium to full bodied with polished tannins and velvety mouthfeel. Pairings: Duck meatball, Ribeye, Mapo

100% Sangiovese Grosso from Tuscany, Italy Considered a super tuscan because the grape is from Brunello but made outside of that area and is a more modern take on the wine. Made by Biondi Santi family who created Brunello di Montalcino. Nose is intense and aromatic, black cherry, red current, leather, tobacco. Palate is medium bodied, well-rounded and elegant. Pairings: Mary's Chicken, Meatball, Pork Chop

100% Gamay from Beaujolais, France (Burgundy). Minimal intervention, organic farming and old vines (40-50 years old) Poppy is named for red poppies that grown between his vines. Whole cluster fermentation, aged in neutral oak and concrete. Although all the fruit comes from Beaujolais-Villages, Yohan Lardy de-classifies the wine to keep the price down and gain some freedom to produce his desired style. This is why its Vin de France and not AOC. Light bodied, aromatic, low tannin & bright acidity. Food Pairing: Mary's Chicken, Piquillo Dip, Charred Cabbage

Varietal: Corvina Veronese 45%, Corvinone 45%, Rondinella 5%, Oseleta 5% (Corvina is main grape, the rest are indigenous) Region: Veneto, Italy Very intense and complex wine, rich in black fruits like black cherries, prune with hints of violet, black pepper, mediterranean herbs such as thyme.

100% Malbec Bramare means "to yearn" Aged 18 months in French oak, 20% new Tasting Notes: Deep purple color with aromas of red fruit & violet with hints of spice. Full bodied, fresh acidity and fine grain tannins Food pairing: 1/2 duck, ribeye, lamb noodles

Grenache, Mourvedre blend. Sweet nose, ripe red fruits balanced with cedar, minerality and med tannins. Long nice finish.

Coster dels Olivers is a blend of 60% Carinyena, 30% Garnatxa, and 10% Cabernet Sauvignon grown on slate soils by the Sangenis family of Porrera. A combination of younger vine fruit, a relatively cooler northwestern exposure of the vineyards, a high percentage of Carinyena, and 12 months of aging in well-seasoned French and Hungarian oak barrels, ensures a brighter and juicier style of Priorat made for immediate enjoyment.

80% Grenache, 15% Syrah, 5% Mourvѐdre Region: Vacqueyras, France Full bodied and satisfying, this classic southern Rhone wine has hefty aromas of cassis, black forest cherries, Mediterranean thyme and crushed stone. Like a baby Chateauneuf de pap.

Varietal: 100% old vine Grenache From: Southern Rhone Valley, France From winemaker Isabelle Ferrando who is one of the most respected modern voices in Chateauneuf-du-pape. Practicing low intervention winemaking and focusing on purity. Style: More floral and red fruited, almost Pinot Noir like in structure One liner: "This is an elegant, floral, old-vine grenache that shoes the sophisticate side of Chateauneuf-du-pape" Pairings: Mary's Chicken, 1/2 Duck

86% Cabernet Sauvignon, 7% Merlot, 7% Petit Verdot Region: Napa Valley, CA Founded by Joe Gibbs, third generation Napa farmer who originally sold grapes to top wineries before bottling his own label. Still family owned and operated. Aromas of black cherry, cassis, plum and ceder. Palate is full bodied yet balanced. Classic Napa, ripe but not overblown. Pairings: Ribeye, Duck Meatball, Pork Chop

Gentle handling of the fruit through hand punch downs and gravity assisted movements were utilized throughout the entire winemaking process. ƒ The wine was cleanly racked to small oak barrels, 25% new, and barrel aged for 22 months. For a portion of this time before blending, it underwent extended aging on the lees to build additional complexity and mouthfeel. With its classic Cabernet profile, this expressive wine shows layers of dark fruit, black pepper, and espresso, accented by an array of floral notes, including violet and lavender. With blackberry, dark cherry, and cassis on the palate, it is framed with fine tannins which carry through to a flavorful finish.

100% Sangiovese A younger sibling to Brunello di Montalcino, like a baby Brunello Aged less than 1 year in large Slavonian oak Tasting Notes: Tart red fruit, blood orange, and dried flowers. Medium bodied but strucutred Food Pairing: Mary's Chicken, Pork Chop, 1/2 Duck

Blended from 2 single vineyards in the Eola-Amity Hills AVA at different elevations. Bright cherry, blueberry, bramble and forest floor, followed by some minerality from start to finish.

100% Tempranillo from Riber del Duero, Spain. Sustainable farming, organic grapes & minimal intervention. Aromas of black cherry, plum, licorice & vanilla. Palate is medium to full bodied with polished tannins and velvety mouthfeel. Pairings: Duck meatball, Ribeye, Mapo

100% Nebbiolo Aged in large barrels for 18-20 months, then continues for another 7-8 months in the bottle. Elegant tannins with dark red fruit and persistent finish. The fruit is always present, flanked by spices, flowers and balsamic notes.

100% Cabernet Sauvignon Single varietal and single vineyard which makes it unique. Full bodied, complex fruit flavors, well rounded tannins, long finish

Racy acidity, earthiness and an excellent food pairing. Mushrooms, gamey meats and roasted vegetables pair best, and classically structured. Black cherries, dark plums, black licorice, violets and silky tannins.

100% Sangiovese Grosso from Tuscany, Italy Considered a super tuscan because the grape is from Brunello but made outside of that area and is a more modern take on the wine. Made by Biondi Santi family who created Brunello di Montalcino. Nose is intense and aromatic, black cherry, red current, leather, tobacco. Palate is medium bodied, well-rounded and elegant. Pairings: Mary's Chicken, Meatball, Pork Chop