COCKTAILS LIST Seasonal cocktails, curated by bar director Jack Winks. A rotating list of our favorite from around the world.

FIRE OPAL HERBAL, COMPLEX, ROBUST GLASS BOTTLE SPARKLING Mezcal, Vermouth, Green Chartreuse, Grapefruit Bitters 14 CIDER, Floréal, Hiyu Wine Farm, Hood River, Oregon, NV 55 ZERO TART, CRISP, REFRESHING CHAMPAGNE, Guy de Forez, Les Riceys, Côtes des Bar, Champagne, 19 81 Bison Grass Vodka, Calvados, Almond, Lime, Fresh Coconut Water 14 CHAMPAGNE, Guiborat, ‘Millésime‘, Champagne, France, 2011 165 TART, REFRESHING, ANISE SLOE DOWN GAMAY NOIR, Hammerling Wines, ‘Wind, Sand & Stars’, El Dorado, Ca., 2020 16 68 Pastis, Gin, Sloe Gin, Blackberry, Lime, Sesame 14

VIEUX CARROT HERBAL, BOOZY, COMPLEX SKIN-CONTACT & ROSE 14 Carrot Eau de Vie, Pisco, Vermouth, Bénédictine, Cinnamon PINOT BLANC, Enderle & Moll, ‘Weiss and Grau’, Baden, Germany, 2019 15 65

GOLDEN CHILD COMPLEX, EXOTIC, HERBAL TAVEL , Château de Trinquevedel, Tavel AOC, France, 2020 56 Reposado Tequila, Strega, Chai, Lemon, Pineapple 14 WHITE FLIP FLOP REFRESHING, TROPICAL, TART Bourbon, Lime, Bruto Americano, Salt 14 RIESLING, Peter Lauer, ‘Ayler Kupp Fass 7’, Spätlese, Mosel, Germany, 2016 72 ROUSSANNE/GRUNER VELTLINER, Southold Farm, ‘Don’t Forget to Soar’, Texas, 2020 14 59 DOUBLE DENIM SESSIONABLE, LIGHT, FLORAL Herbal Vermouth, Vermouth Blanc, Peach 10 FURMINT, Tokaj Nobilis, ‘Barakonyi Vineyard’, Tokaj, Hungary, 2018 15 63 MUSCADET, Poiron Dabin, Sèvre et Maine, Loire, France, 2019 12 48 ALTESSE, Domaine des Côtes Rousses, ‘Ensemble’, Savoie, France, 2018 86 VIOGNIER, Vincent & Alexandre Cluzel, Condrieu, Northern Rhone, France, 2019 92 CHARDONNAY, Talley Vineyards, Arroyo Grande Valley, California, 2018 16 69

RED , Domaine Les Serrals, ‘Cricri D’Amour’, Faugères, France, 2018 72 BEER ON TAP GAMAY, Les Deux Fléches, ‘Vielles Vignes’, Moulin-à-Vent, France, 2019 15 65 SANGIOVESE, Bibi Graetz, ‘Casamatta’, Toscana IGT, Tuscany, Italy, 2018 12 48 NEBBIOLO, Elio Sandri, ‘Barolo Riserva’, Perno, Piedmont, Italy, 2014 160 SEASONAL SELECTION PINOT NOIR/GAMAY, Gros Ventre, ‘High Country Red’, El Dorado, Ca., 2018 17 72 PILSNER, Heater Allen, McMinnville, OR, 5% abv, 14 oz 7 PINOT NOIR, Domaine Chevillon, Nuits-Saint-Georges, Burgundy, France, 2017 180 IPA, Seperation Anxiety, Berryessa, Winters, CA, 6% abv, 14 oz 7 SANGIOVESE, San Polo, ‘Brunello di Montalicino’, Tuscany, Italy, 2016 105 HAZY IPA, Hype Train, Porchlight, Sacramento, CA, 6.2% abv, 14 oz 7 KÉKFRANKOS, Bott Frigyes, Južnoslovenská, Slovakia, 2019 62 SOUR ALE, Mount Hood Magic, Logsdon, Washougal, WA, 7.5% abv, 14 oz 9 , Piedrasassi, Santa Barbara County, Ca., 2019 16 70 LAMBIC, Spon Three Yr. Blend, Jester King, Austin, TX, 5.6% abv, 10 oz 12 SYRAH, Lillian, Dundee, Oregon, 2017 95 ZINFANDEL BLEND, Sandlands, ‘Red Table Wine’, Lodi, Ca., 2019 80 NON-ALCOHOLIC TEMPRANILLO, Baron de Ley, ‘Finca Monasterio’, Rioja, Spain 2017 85 CABERNET SAUVIGNON, Côtière, Lewelling Ranch Vineyard, Napa Valley, Ca., 2014 150 Seasonal Shrub Soda 8 CABERNET SAUVIGNON, Corison, Kronos Vineyard, Napa Valley, Ca., 2017 285 Ginger Ale 5 Mexican Coke 4 DINNER

All plates are designed to be shared

PLATTERS QUICK BITES ROASTED WHOLE CHICKEN GF pistachio and olive tapenade, lemon, PICKLES V+GF SMOKED CHEDDAR BISCUITS V SEASONAL an artfully preserved variety • 7 anaheim chile, scallions, fermented honey • 7 oregano, chicken jus • 39 MENU SHIGOKU OYSTERS * G F TOTS V+GF HALF ROASTED DUCK GF estate vinegars • 3.5 ea. mole, pepitas, cotija, pickled onions • 7 mostarda, rhubarb, wild rice, Crafted by spring onion • 59 Chef Brad Cecchi

ALASKAN HALIBUT GF chorizo, fava beans, english peas, meyer lemon • 55 1/2 OFF SMALL PLATES GRILLED HANGER STEAK GF salt baked rutabaga, chimichurri • 64 BOTTLE OF WINE

CRISPY SOFT SHELL CRAB GF FONDANT POTATO GF Sommelier Choice AQ cassava, herb salad, soubise • 21 crispy leeks, crème fraîche, frisée • 16

SUMMER BEAN & BROCCOLI CAESAR SALAD GF AVOCADO SALAD GF kale, brined egg yolk, quinoa tuile, anchovy • 14 country ham, sesame, tofu • 17 GRILLED DELTA ASPARAGUS V+GF SWEET CORN RIBS VG + GF pickled wild mushrooms, black garlic, parmesan, black bean sauce, wasabi peas, fresno chile • 15 10 yr. balsamico • 18

CHICKEN DRUMSTICKS GF HALF MOON BAY ARTICHOKE VG+GF urfa chile sauce, orange, garlic, yogurt • 12 calabrian chile hummus, preserved lemon, warm cannellini bean salad • 17 ROASTED PORK BELLY GF hibiscus, cherry, macadamia, tiger-skin egg • 17

V vegetarian | VG vegan | GF gluten free EDITION NO *Served raw or undercooked or contains raw or undercooked ingredients. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.