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

FIRE OPAL HERBAL, COMPLEX, ROBUST GLASS BOTTLE SPARKLING Mezcal, Vermouth, Green Chartreuse, Grapefruit Bitters 14 CHAMPAGNE, Forest Marie, Brut de Blancs, Champagne, France, 2014 19 92 ALONE IN KYOTO AROMATIC, SPICED, BRIGHT PET NAT , ‘Phaunus’, Aphros, Portugal, 2019 13 58 Japanese Vodka, Sake, Plum, Sumac, Falernum, Lemon 14 GRÜNER VELTLINER, Vinhos Conceito, Douro, Portugal, 2014 78 HERBAL, REFRESHING, LIGHT SECRET GARDEN LAMBRUSCO ROSSO, Lini 910 ‘Labrusca’, Emilia, Italy, 2014 48 Pernod, Gin, Basil, Tomato Leaf, Lemon, Soda Water 14

ONE TRICK PONY SPICED, HERBACEOUS, TART SKIN-CONTACT & ROSE 14 Brandy, Calvados, Ginger, Grains of Paradise, Verjus, Soda Water NERELLO MASCALESE, Tenuta Delle Terre Nere, Sicily, Italy, 2019 15 62

THE FALL GUY TART, REFRESHING, AUTUMNAL Tequila, Green Apple, Ginger, Coriander, Lime, Soda Water 14 WHITE , Poiron Dabin, Sévre et Maine, Loire, France, 2018 12 56 MORNING BELL DECADENT, RICH, SMOOTH Rye, Scotch, Amontillado Sherry, Banana, Cream, Vanilla Bitters 14 CHENIN BLANC, Ludovic Chanson, ‘Les Pecheurs’ Montlouis, Loire, France, 2017 15 62 RIESLING, Ulli Stein, ‘Himmelreich’, Mosel, Germany, 2015 72 GRAND BAZAAR EXOTIC, AROMATIC, BALANCED Lemon Drizzle Gin, Apricot, Bay Leaf, Pistachio, Lemon, Cardamon 14 PORTUGESE BLEND, Val de Capucha, ‘Fossil Branco’, Lisbon Coast, Portugal, 2017 14 62 CHARDONNAY, Celine et Laurent Tripoz, Macon-Loche, Burgundy, France, 2018 16 68 CHARDONNAY, Pearl Morissette, ‘metis blanc’, Ontario, Canada, 2016, 2016 78

RED PAÍS, Catalina Ugarte, Pirque, Chile, 2018 58 , Domaine Chapel, ‘Beaujolais Villages’, Beaujolais, France, 2019 15 65 GROLLEAU, La Ferme du Plateau, Loire, France, 2016 56 BEER ON TAP NEBBIOLO, Rainoldi, ‘San Gregorio’, Valtellina, Italy, 2018 14 56 PINOT NOIR, Scar of the Sea, Santa Barbara, California, 2018 17 72 PINOT NOIR, Didier Fornerol, Côte de Nuits Villages, Burgundy, France, 2018 107 SEASONAL SELECTION PINOT NOIR, Antica Terra, ‘Ceras’, Willamette Valley, Oregon, 2016/17 210 PILSNER, Šipka, Solid Ground, Diamond Springs, California, 5.7% abv, 13 oz 6 SANGIOVESE, Uccelliera, ‘Brunello di Montalicino’, Tuscany, Italy, 2014 110 DUNKEL, Thirsty Pretzels, Crooked Lane, Auburn, California, 5% abv, 14 oz 7 , Zuccardi, ‘Poligonos del Valle De Uco’, Argentina, 2018 78 IPA, Disconnect, Bike Dog, Sacramento, California, 6.4% abv, 14 oz 7 BLAUFRANKISCH BLEND, Andi Knauss, ‘Rot Pure’, Strumpfelbach, Germany, 2017 52 SOUR ALE, Floating in Space, Beachwood, Long Beach, Ca., 6.5% abv, 10 oz 8 GRENACHE/SYRAH, Ogier, ‘Les Paillanches’, Crozes-Hermitages, Rhone, Fr., 2018 17 73 , Aslina, Western Cape, South Africa, 2018 18 82 CABERNET SAUVIGNON, Aperture, Alexander Valley, Sonoma County, Ca., 2017 160 NON-ALCOHOLIC NIELLUCCIO, Clos Marfisi, ‘Ravagnola’, Patrimonio, Corsica, France, 2016 68 ZINFANDEL, Monte Rio Cellars, ‘Old Vines’, Lodi, California, 2019 74 Seasonal Shrub Soda 8 TEMPRANILLO, Finca Valpiedra, Rioja, Spain, 2012 92 Ginger Ale 5 Mexican Coke 4 Zeal Kombucha 8 DINNER

All plates are designed to be shared

PLATTERS QUICK BITES GRILLED WHOLE CHICKEN tomato puttanesca, sourdough, PICKLES VG+GF SHIGOKU OYSTERS * G F SEASONAL artfully preserved • 7 trio of estate vinegars • 3.5 ea. salsa verde • 39 MENU BREAD SERVICE PASSMORE RANCH STURGEON AL PASTOR GF popover, grilled sourdough, pear butter, adobo, pineapple, corn grits, CAVIAR SERVICE * Crafted by pork rillette • 9 spring onion tuille, crème fraîche, pickled onion, sturgeon chicharron • 46 Chef Brad Cecchi shio cured salmon • 85 TOTS V SMOKED BEEF CHEEKS mole, cotija, pepitas, pickled onion • 5 peanut miso, crispy onions, green papaya salad • 41 1/2 OFF SMALL PLATES HALF ROASTED DUCK GF blueberry urfa sauce, sprouted wild rice, charred spring onion, sweet corn • 58 BOTTLE OF WINE HEIRLOOM TOMATOES V+GF SHAVED CARROT SALAD VG aji verde, cucumbers, parmesan mousse, tabbouleh, coffee date vinaigrette, herbs • 14 Sommelier Choice AQ tempura sprouts • 17

HASSELBACK

SEARED KING SALMON * G F HONEYNUT SQUASH V+GF fire-roasted tomato gazpacho, gypsy peppers, five spice, chestnut puree, roasted onion, herb oil • 18 raisin pine nut gremolata• 12 SUNDAY FIXE SALT COD FRITTERS POTATO & CABBAGE PIEROGIES green tomato chutney, black lime, aioli • 13 pastrami XO, milk skin, pickled turnips • 19 $35 Multi-Course Dinner, Every Sunday

GRILLED PORK COLLAR GF BLISTERED ROMANO BEANS GF tahini vinaigrette, sunflower seeds, harissa, corn pudding, jimmy nardello peppers, elephant heart plums • 19 pickled tomatillos, lardo • 16

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.