petaluma white & dark meat, cous cous, harissa carrots, labneh, preserved lemon, golden raisins, sabzi, walnuts

yogurt, chickpea hummus, crispy chickpeas, marinated box peppers, gluten free

grilled ciabatta bread, pickled veggies, local greens

house fries, winter truffle, manchego cheese

half-pound custom patty, caramelized onion & bacon jam, aged white cheddar cheese, arugula, brioche bun served with black truffle house fries

tomato risotto, white cheddar, romesco

Chef's tasting menu is curated weekly. The entire table must participate in the tasting. Substitutions and modifications will be politely declined. Week of May 25th: Course 1 (Amuse Bouche) - Date Bite Course 2 - Yellowtail Sashimi Course 3 - Chef's Salad Course 4 - Brussels Sprouts Course 5 - Cavatelli Course 6 - Hanger Steak Course 7 - Chef's Choice Dessert Add a wine pairing supplement for $69 Available before 8pm Monday through Thursday and before 8:30pm Friday and Saturday.

Margaret River wagyu steak, umeboshi glaze, roasted shishito pepper,kewpie, plum sauce

charred spring onion sauce (Riverdog Farms), parmesan cheese, peas (Underwood Family Farms), pickled mushrooms, lamb bacon and herb breadcrumb

pork ragu, manchego, fennel pollen

Castlevetrano olives served warm

Grilled ciabatta, marinated shredded tomato, chive

heirloom tomatos, burrata, date vinegrette, basil, toasted hazelnuts, olive oil

spanish-style shrimp, sauteed in olive oil, garlic, chili flake, sherry vinegar, vermouth, grilled ciabatta

"The Joint" dry-aged fish, shaved cabbage, strawberry and mint, nuoc cham, pickled spring onion