Restaurant Week
Three Course Menu $50 Optional Wine Pairing $20 First Course SHRIMP SCAMPI Sea of Cortez Prawns, Garlic, Calabrian Chili, Preserved Lemon, Butter, Fines Herbes SWEET GEM CAESAR Roasted Garlic Dressing, Torn Sourdough Crouton, Spanish White Anchovy, Aged Pecorino ROASTED CARROTS Lemon Yogurt, Moroccan Spices, Pistachio Gremolata Margerum Sybarite Sauvignon Blanc, Happy Canyon of Santa Barbara, 2017 3 oz Curran, Grenache Gris Rose, Santa Barbara County, 2017 3oz Entrée Selections SCOTTISH ISLES SALMON Du Puy Lentils, Pancetta, Confit Cippolini, Pomegranate, Fermented Mustard Seed PACIFIC STARGAZER Sweet Potato, Grilled Broccolini, Calabrian Chili Relish, Crispy Prosciutto SLOW BRAISED SHORT RIB Yukon Gold Mash, Roasted Squash, Braising Jus, Horseradish Chimichurri NEW ZEALAND JOHN DORY Mushroom Risotto, Miso, Watercress, Crispy Maitake Mushroom Tablas Creek Patelin de Tablas Blanc, Paso Robles, 2017 3 oz Cofene Clemens Estate Pinot Noir, Dopp Creek, Chehalem Mountains, Willamette Valley, 2015 3 oz Dessert Selections KEY LIME PIE Graham Cracker Crust, Whipped Cream CHOCOLATE HAZELNUT BAR Chocolate Mousse, Toasted Hazelnuts, Chocolate Ganache PUMPKIN-COFFEE CHEESECAKE Candied Pumpkin Seed, Sea Salt Carmel, Whipped Cream Michele Chiarlo, Nivole Moscato D’ Asti, Italy, 2017 3oz EXECUTIVE CHEF: Jeremy Loomis EXECUTIVE SOUS CHEF: Francisco Contreras