Weekend MENU

February 14 – February 16


Valentine-Inspired Specialty Beverages

  • Hot in the Dark organic tequila, lime, jalapeño, pomegranate
  • War of Roses pomegranate-infused vodka, rose petal, lime, prosecco
  • Cocoa Old Fashioned cocoa-infused bourbon, apricot brandy, orange bitters
  • Red Moon grapefruit, lime, honey

Featured Wine

  • Cannonau Sella & Mosca “Riserva” (Sardinia, Italy)
    Pinot Grigio Tangent (Edna Valley, CA) Proprietary Label


  • Fig & Gorgonzola Flatbread Fig, gorgonzola, garlic purée, caramelized onion, herbs VEG
  • Edamame Guacamole Avocado, cilantro pesto, pumpkin seed, aleppo chili & house-made pita chips V


  • Winter Immunity Bowl lion’s mane mushroom, farro, quinoa, carrot, broccolini, garbanzo bean, edamame, organic kale, garlic broth V
  • Cauliflower Polenta with Grilled Chicken broccolini, snow pea, edamame, snap pea, zucchini, watermelon radish, miso, cashew, chili thread GF
  • Teriyaki Quinoa with Steak* broccoli, rainbow carrot, bok choy, mushroom, brown rice, avocado, toasted sesame GF
  • Grilled Sustainable Salmon* caramelized onion, farro, quinoa, arugula, roasted beet, cilantro pumpkin seed pesto


  • Chocolate Mousse organic strawberry, pomegranate, coconut, cacao nib V GF
  • Squash Pie graham crust, coconut whipped cream V GF

Regular Menu Also Available

reserve now

V Vegan | VEG Vegetarian | GF Gluten Friendly

While we offer items prepared gluten free, other items containing gluten are prepared in our kitchen. Some ingredients may not be included in the menu description, please notify your server of any food allergies.

*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.