FOR THE TABLE

GREEK OREGANO PITA 8$

whipped citrus & nori butter crème fraiche, fleur de sel

MARINATED OLIVES 9$
Marcona almonds, radishes, lemon confit

BLACK GARLIC TZATZIKI 12$

SMOKED RICOTTA 13$

Meyer lemon, Buddha hand, fennel pollen

BEETROOT 12$
Walnuts, yogurt, wild arugula

BURRATA 19$
yellow peaches, pistachio, wild arugula, 30 years aged balsamic

OYSTER OF THE DAY 19$

organic raspberry mignonette half dozen

YELLOWTAIL HAMACHI 17$

ras el hanout, Harry’s Berries, amaranth tabbouleh

SWORDFISH TATAKI 19$

sumac, avocado, kiwi

DUNGENESS CRAB 22$

plums, crème fraiche, squid ink aioli

BRANZINO CEVICHE 21$

Greek yogurt, basil blossom, plantain

SANTORINI STYLE OCTOPUS 22$

fava, caramelized onions, caper berries, hazelnuts

SHRIMP SAGANAKI 24$

Heirloom tomato, ouzo, fennel pollen

FETA & HONEY 16$

black sesame, walnuts, lemon verbena, orange blossom honey

SPANAKOPITA 19$
fried spinach, feta, sesame, fine herbs


ENTREES

SPAGHETTI 24$
spinach cacio e pepe style, garlic, sweet peas

MAINE LOBSTER BUCATINI 33$

saffron bisque, confit tomatoes, opal basil

ORA KING SALMON 35$

parsnips, black trumpet soubise

SCALLOPS 36$
peas, turnips, fava beans, verbena, kalamansi

MARY’S CHICKEN BREAST 29$

potato espuma, wild mushrooms, cipolini onions, porcini jus

ASPEN RIDGE RIBEYE CAP 43$

sunchoke, espresso, passion fruit, broccolini, shallots

LARGE PLATES

CATCH OF THE DAY MP

wild caught, seasonal, sustainable

CHEF’S CUT MP
Straus farm 40day dry aged never ever program

SIDES

Cauliflower 11$ Brussel sprouts 11$

Baby Carrots 11$

DESSERTS

PASSION FRUIT PAVLOVA 14$

coconut sorbet, blood orange

Executive Chef Alex Manos

Chef de Cuisine Chris Manos