Half dozen Beau shucked oysters, out of Miramichi Bay on the Acadian Peninsula, Canada. Near Negauc, New Brunswick. These are smaller sized oysters with medium body meat, sharp brininess followed by a mild sweet finish.

Fresh house-made burrata, with EVOO and crostini

Crispy pancetta, creamy blue cheese, chives

Romaine, Parmigiano, garlic croutons, Italian anchovy dressing

Toasted pecans, apple, endive, toasted caraway seed dressing

Organic beets, local apple, toasted caraway seed dressing

Thin sliced, 100% Cinco Jota acorn fed Pata Negra, baguette, Paesano EVOO with Parmigiano Reggiano cheese

Paprika and spiced dry rub, honey vinegar, arugula, lemon preserve oil

Wild gulf shrimp, white wine, cream, arbol chili, garlic

White and brown Italian anchovies over toasted French breadGarlic, spread with lemon aioli (garlic, mustard, lemon and egg yolk, EVOO)

Roasted Yukon Gold Potatoes with sweet-smoked paprika, lots of rosemary, EVVO, Malden Sea Salt, house-made aioli on the side.

Sicilian fennel seed, French feta puree, fried capers, garlic, red bell pepper vinegar, crouton crumble, lemon oil

Served with whipped butter and sea salt

Braised gigante beans, shallot, spinach, gaujillo pickled veg

Parsnip puree, horseradish creme fraiche, spinach dust, golden roe

Sautéed eggplant, salt and pepper, arrabbiata sauce (tomato, garlic, salt and pepper, EVOO, chili arbol), burrata, and melted parmesan

“Angry Pasta” Traditional spicy spaghetti, EVOO, tomatoes, garlic & arbol chili

An array of exotic & wild ‘shrooms. garlic, marsala, cream, porcini stock

Spaghetti pasta, crispy pancetta, black pepper, egg yolk, Parmigiano

Rigatoni pasta in a creamy sauce of Parmesigiano Reggiano.

Crispy edged La Bomba arroz, shrimp-vegetable stock, onion, white wine, saffron, smoked paprika, Spanish olives, chorizo.

Pan seared Alaskan fish of the day filet fennel crusted, white wine risotto, spinach, cauliflower creme fraiche, celery micro-greens, mint oil

Coriander crusted, Spanish artichoke heart, Italian olive/anchovy tapenade, baby leek confit

Double cut, bone-in, pork chop that has been brined brown sugar and salt for over 24 hours, grilled, oven finished. Bone in. Parmigiano Reggiano au gratin, sautéed kale, whole mustard beurre blanc.

Tenderized, marinated lean NY cut, Spanish style herb chimichurri, mashed potatoes, with sautéed spinach

12 oz - grilled, manchego butter, balsamic reduction, organic broccoli, roasted potatoes

Grilled and oven finished, roasted fingerling potatoes, organic broccoli, manchego herb compound butter, balsamic reduction

Roasted butternut squash, white wine spinach risotto, cauliflower creme fraiche, mint oil, micro green salad

Half Petaluma chicken, pancetta, red wine / browned chicken reduction, organic carrots, wild mushroom, thyme, herbed mashed potato

Parsnip purée, horseradish crème fraichê, spinach dust, grilled asparagus, golden caviar roe (THREE SCALLOPS)

Grilled eggplant and trumpet mushrooms, braised shallots with red wine reduction, brown sugar, fennel garnish with the Arrabiata sauce (tomato, garlic, EVOO, salt and pepper and arbol chili

Featuring our beautiful New York, grilled and sliced over seasonal organic asparagus. Paired with our signature Paella Valencia with plump gulf shrimp, chorizo, onion, olives, saffron, paprika, white wine...amazing.

Roasted Yukon Potatoes with EVOO, thy e, salt and pepper

Titos, olive brine, Castelvetrano olives, chorizo, Manchego cheese.

Strawberry infused vodka, St. Germain citrus juices and a dash of sweetness.

House infused pineapple and vanilla vodka, coconut, lemon, and simple. Served over the rocks with a dehydrated pineapple.

Gin Butterfly Pea Flower Tea, Juniper berries, Chefs' Lavender, Fever Tree Tonic and a splash of Vermouth Routine Blanc.

Cazadores Reposado tequila, orange liqueur, hint of agave, shaken served on the rocks with a salted rim.

Cazadores Reposado tequila, Aperol, Pamplemousse Liqueur and fresh squeezed lemon juice.

Scotch, Tequila, apricot puree, lemon, orange liqueur, with a Tajin rim

Granny Apple infused Bache Cognac, Combier Orange Liqueur, fresh lemon juice, garnished with Burlesque Bitters and dehydrated apple.

Barrel-Aged Bourbon, Angostura Bitters, Peychaud Bitters, Gomme Syrup

Barrel-Aged Templeton Rye, Buffalo Trace Bourbon, Carpano Antica Sweet Vermouth, Angostura bitters.

Equal parts Limavady Single Malt Irish Whiskey, Amaro Montenegro, Select Pilla Rhubarb Apertif, Fresh Lemon. Shaken and double strained into a martini glass with an orange wheel.

Vanilla Vodka, Kalhua, Espresso, Bailey’s Irish Cream

Templeton Rye, Banana Liqueur, Walnut Bitters, Angostura bitters, lemon twist

Equal parts Cutty Sark Scotch, Velvet Falernum, Ginger Liqueur, Fresh Lemonjuice, shaken and garnished with a toasted rosemary sprig.

"Blood Orange Boulivarde". Buffalo Trace Bourbon, St. Elder Blood Orange liqueur, Sweet Vermouth, Campari over one large rock

Nordes Gin, Creme de Violette, Pur Pear Liqueur, Lime Juice, Garnished with chef's lavender

An intriguing sparkling rose that conceals the soul of a white wine in its purity and transparence. A splash of Monestrell impacts a special complexity and elegance to Raventos cuvee de Nit, though the classic mineral freshness this revered Cava house is untouched. A wonderful selection for special occasions with delicate sliced ham and young cheese, like our Pata Negra dish. This wine is made up of the traditional Cava varieties (Xarel-Lo, Parellada and Macabeo) with a touch of Monastrell. The hand-harvested grapes are assembled and secondary fermentation occurs in bottle, which rests for at least 15 months before disgorgement.

Layers of tropical fruits, pear, and apple, supported by pineapple, lemon, stone fruit, and creamy, vanilla oak and butter, Barrel-fermented wine, aged 10 months in American Oak. Best food pairing would be poultry, seafood, pork and vegetarian dishes.

Vigneli del Sole Pinot Grigio is a pale yellow-green in color, it is a lighter-style Pinot Grigio with plenty of fruit and acidity for a well-balanced wine. This popular Italian white has crisp acidity and a nose of lemons, green apples, and almonds. With no oak, the wine shows the best of the Pinot Grigio varietal flavors. The wine is well balanced with a fresh, clean finish. Food best pair with this wine include shellfish, vegetarian. mushrooms, and Aperitif.

A blend of grapes taken from Small Vines' vineyards in the Occidental Hills, a ridge above the Laguna de Santa Rosa and a heavily coastal influenced ridge top near Graton, this Pinot Noir show a great expression for the true Sonoma Coast. It has powerful structure and intense concentration. A lot of cherry (and other red fruit), leather, oak and vanilla. Pairs best with beef, veal, game, and poultry,

7up with house made grenadine, Luxardo cherry over rocks.

Honey, minerals, stone fruit, marmalade, orange citrus.