Dinner Menu
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.