Full 1
Dinner
Full 1
Starters

Beloveds Artisan Country Loaf — slices of locally made sourdough, house made whipped butter & sea salt | 6
Add a spread — moroccan tomato jam | bagna cauda | skordalia | 4

Warm Castelvetrano Olives — fried marcona almonds, morita chilis, preserved lemon | 9

Greek Meatballs — tomato sauce, parsley, feta | 8

Cured Pork Fettunta — grilled artisan sourdough topped with porchetta, burrata, organic greens, persimmons, pickled onion, olive oil | 13

 

Small Plates

Beets & Skordalia — potato-garlic puree, scallions, dill, olive oil | 12

Confit Butternut Squash goat cheese, fried sage, brown butter vinaigrette, hazelnut salsa macha | 14

Glazed Brussel Sprouts — bacon lardon, pear, blood orange, dried cranberry, goat cheese, hazelnut, burnt onion, pear soubise | 15

*Grilled Lamb Rack Lollipops  roasted garlic, pickled red onion, olive oil, balsamic | 15

*Scallop & Wagyu Beef  pan seared U-10 scallop, braised wagyu chuck roast, crispy polenta, charred grapes | 26

Grill Charred Spanish Octopus — lemon-garlic vinaigrette, olives, chili oil, charred lemon, skordalia | 18

Glazed Pork Belly — persimmon jam, granny smith apples & kohlrabi, sweet potato pave, dijon-herb dressing | 24


Shared Plates

Roasted Heirloom Carrots — labneh, candied pecans, dill, mint, urfa pepper vinaigrette | 15

Wild Mushroom Tart — truffled ricotta, pomegranate molasses, apple & pear salad | 19

Braised Beef Cheek heirloom carrot, hericot verts, white corn polenta, demi-glace,  dehydrated white cheddar | 29

Chicken Thigh Roulade — cilantro & pickled onion salad, feta, sesame seeds, mole negro | 23

Brisket Barbacoa Tacos — black garlic salsa, avocado puree, minced shallots, micro cilantro | 16

*Veracruz Style Seafood Stew assorted shellfish & seafood, fried capers, heirloom blue corn masa muffin | 23

Takoyaki Fritters — octopus & shrimp filled batter, roasted garlic aioli, bonito flakes, scallions, shrimp head hoison sauce | 18

*Crispy Skin Rainbow Trout — sweet potato-tahina, zhoug, spiced pine nuts, cauliflower caponata | 23

 

Salads

Chopped Caesar — white anchovy, charred grapes, shaved parmesan, garlic-brioche croutons | 13

Spinach & Arugula — candied walnuts, pears, apples, feta, red onion, white balsamic vinaigrette | 14

Shaved Kale Salad — napa cabbage, dried cherries, pomegranate seeds, persimmons, dried cranberries, candied pecans, sumac-pecan dressing | 15

Savini Salad — fried garbanzo beans, cherry tomato, red onion, H.B egg, bleu cheese, sherry vinaigrette | 12

Garden Salad — mixed greens, tomato, cucumber, red onion, garlic-brioche croutons, sherry vinaigrette | 11

 

Center of the Plate
Shore Room Burger* — 8oz beef patty, bacon, cheddar, LTO, herb aioli, house potato bun, french fries | 21
 

Pan Roasted Verlasso Salmon* — squash, zucchini, potatoes, eggplant, puttanesca sauce |  34

Parmesan Ricotta Gnocchi — butternut squash puree, wild mushrooms, dried cranberries, bosc pear, hazelnuts | 31

*Seared 80z CAB Flat Iron Steak — smashed rosemary potatoes, haricot verts, mushrooms, infused garlic butter | 41
Upgrade: 7oz CAB Fillet of Beef | 59 — 8oz Australian Wagyu Ribeye | 85 

 

*Denotes items served with raw or undercooked meats, seafood or eggs. Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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