MENU
Our mission is to deliver high-quality, thoughtfully prepared dishes at prices that remain accessible, creating an experience guests want to return to again and again.
Our Menu
Starters
$14
/
$18
House Caesar
Crisp hearts of romaine, house-made croutons, hand-grated Parmigiano Reggiano, cracked black pepper, topped with classic house Caesar dressing.
$14
/
$18
$17
Wedge Salad
A cold wedge of iceberg blanketed in tangy Danish blue cheese dressing, smoky bacon lardons, blistered cherry tomatoes, and crumbled blue.
$17
$16
Meatballs
Hand-rolled ground beef and pork, slow-braised in San Marzano tomatoes, finished with aged Pecorino and toasted bread.
$16
$19
Dungeness Crab Mac
A comforting mac and cheese made with a rich mornay sauce, folded with Dungeness crab, finished with fresh chives and toasted breadcrumbs.
$19
$22
Crab Cakes
Pan-seared Dungeness crab cakes, lightly bound and golden-crusted, with Old Bay aioli and a shaved celery salad.
$22
$16
Calamari
Flash-fried to a shatter crisp, tossed with pickled pepperoncini, served alongside house Old Bay aioli.
$16
$9
Smoked Olives
Chef’s-select olives, slow-smoked and bathed in Spanish olive oil with fresh herbs.
$9
Entrées
$38 · GF
Grilled Octopus
Braised whole until yielding, then char-grilled over open flame to a smoky, caramelized crust. Served alongside grilled Spanish chorizo, sweet corn cream, and lemon-dressed arugula.
$38 · GF
$28
Sunday Pasta
Long-pull house spaghetti coiled with two hand-rolled beef and pork meatballs, slow-braised all day in San Marzano tomatoes. The one you come back for.
$28
$26 · V
Wild Mushroom Risotto
Slow-stirred Carnaroli risotto folded with foraged wild mushrooms, finished with aged Parmigiano Reggiano and a thread of white truffle oil.
$26 · V
$34 · GF
Roast Chicken
Airline breast, seared skin-side down until lacquered and golden, finished in the oven over whipped Yukon Gold potatoes with a bright apple cider pan jus.
$34 · GF
$40 · GF
Duroc Pork Chop
Thick-cut, bone-in heritage Duroc chop— brined, hard-seared, and rested to a blush. Stone fruit mostarda and a rosemary herb jus.
$40 · GF
$38
Steak Frites
USDA Prime flat iron, hand-cut and grilled to temperature, finished with veal-stock bordelaise and a mountain of crispy double-fried frites.
$38
Market Price
The Chef’s Cut
Tonight’s premier selection — sourced for provenance, cut for character. Ask your server.
Market Price
Desserts
$14
Apple Fritter Bread Pudding
House-baked apple fritters set in rich custard, served warm with crème Chantilly and a salted butterscotch drizzle.
$14
$12
Tiramisu
Espresso-soaked ladyfingers layered with silken mascarpone cream, dusted with dark cocoa. Made fresh daily.
$12
$13
Crème Brülée
Vanilla bean custard, torched to order with a brittle caramelized crust, served with seasonal berries.
$13
Sides & Add-Ons
$11
Brussels Sprouts
$11
$10
Seasonal Vegetables Oil
$10
$8
Bread & Butter
$8
$10
Whipped Potatoes
$10
$9
Frites
$9