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Dinner Menu

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Fall Dinner Menu

Served
Tuesday - Thursday, Sunday: 5:30 pm to 8:00 pm
Friday & Saturday: 5:30 pm to 9:00 pm

Soup of the Day Bowl 7 Cup 5

Fried Calamari 15

Chipotle and basil aioli, lemon

Grilled Flat Bread 14

Fig chutney, goat cheese, bacon, pinenuts, arugula, balsamic

Truffle Fries 9

Crispy fries with parmesan, truffle oil and parsley

Braised Short Rib Sopes 15

Fried masa cups filled with braised short ribs, cabbage, queso fresco, salsa roja, crema and pomegranate seeds

Steamed Clams with Chorizo 18

White wine, leeks, garlic, herbs, crostini

Calico Salad 15 /small size 10

Romaine, jack, tomato, red onion, avocado, tortilla strips, black beans chile-lime dressing

Quinoa Kale Salad 15 /small size 10

Quinoa, pecans, golden raisins, Parmesan cheese, romaine, lemon dressing

14 oz New York Steak and Herb Frites 31

Garlic herb butter

Sea Bass 29

Saffron Israeli couscous, white wine, clams, roasted peppers and tomatoes, leeks, herb salad

Enchiladas Verdes 26

House made tortillas, kale, caramelized onions, jack cheese, black beans, queso fresco

Roasted Game Hen in Pipian Verde 28

Marinated game hen, pepita mole, roasted kabocha squash, pickled red onions, cilantro, house made tortillas

Brezo Burger 19

Niman Ranch, cheddar cheese, grilled red onions, bacon, pickled jalapenos, tomato, chipotle aioli, lettuce, on challah bun

Fish & Chips 26

Wild cod fried in a crispy beer batter, French fries, tartar sauce

Wild Mushroom and Brie Tart 25

Puff pastry tart, brie cheese, creamed spinach

Braised Beef Short Ribs 29

Mashed potatoes, green beans, horseradish cream

Note

Corkage fee $20, cake service charge $2/person
20% Gratuity/service charge will be added to any party of 6 or more
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.