D I N N E R

WEDNESDAY-SUNDAY 5PM – 9:30PM

Our menu is designed to be shared

And will arrive as ready

Marcona ALMONDS sugar & salt, herbes de Provence 9

H a p p y OLiVES marinated, citrus peel, herbs 9 h o u r kennebec FRiTES Wed-Sun 5-7pm ketchup, truffle aioli 9 &

Sat & Sun GRILLED Country loaf 10:30am-2pm Clark Street , pimenton butter, fleur de sel 5

3 Cheese 2 charcuterie board Almonds 7 & pkl’s, jam, Dijon, Clark St. Bread 32 Olives 7 LITTLE GEM LETTUCEs vegan dressing available shaved summer veggies, grana padano, crispy shallots, Frites 7 buttermilk ranch dressing 16

2 item cheese & heirloom tomatoes & Burrata charcuterie 14 Panzanella, fresh basil, red wine oregano vinaigrette 18

BOTTLE 40 roasted heirloom carrots mediterranean spices, tabbouleh, soubise 14 GLASS 10 whole blue prawns BEER CAN 5 weiser farms fingerlings, shishito peppers, salmoriglio 29

baja striped bass scarlet runner bean barigoule, fresh summer herbs 36

Niman Ranch PORK CHOP black lentils, confit shallot, au jus 42

flannery 14-day aged n.y. strip heirloom cauliflower w/oyster sauce, charred scallion vin 58 C o f f e e Dune Coffee Roasters Santa Barbara, CA

Frozen california mud pie gluten free americano 4 almond dark , panna cotta, local toasted almonds, whipped cream 12 latte hot or iced 5

ricotta cheesecake peach preserves, whipped cream 12

Chef- JULIO ALVARENGA Sous chef - Jeremyjohnson Please alert us of any food allergies or sensitivities. Consuming raw or undercooked meats, poultry, seafood shellfish or eggs may increase your risk of foodborne illness

B r u n c h Saturday – Sunday 10:30am – 1:30pm

Our menu is designed to be shared

And will arrive as ready C o f f e e Dune Coffee Roasters Santa Barbara, CA Marcona ALMONDS Single origin drip 4 sugar & salt, herbes de Provence americano 4 OLiVES latte 5 citrus peel, fennel pollen -

kennebec FRiTES P a s t r I e s ketchup, truffle aioli Clark Street Bakery Echo Park, CA 3 Cheese & 2 charcuterie board 4 pkl’s, jam, Dijon, Clark St. Bread 32 pain au chocolat 4 lemon ginger scone 4 LITTLE GEM LETTUCEs vegan dressing available shaved summer veggies, grana padano, crispy shallots, choco chip cookie 4 buttermilk ranch dressing 16

smashed fingerling potatoes house made kimchi & kimchi aioli 10

avocado toast add an egg + 3 organic avocado, cukes, honey vin, mint, flax, pikld onion 16

H a p p y heirloom tomatoes & Burrata h o u r Panzanella, fresh basil, red wine oregano vinaigrette 18

Wed-Sun 5-7pm & House smoked salmon toast add an egg + 3 Sat-sun lemon mascarpone, smoked trout roe, shaved fennel, herbs 20 10:30am-2pm

French toast Almonds 7 Tenerelli Orchards peaches, whipped cinnamon cream 16

Olives 7 Flannery beef dry aged burger add an egg + 3 bun, tallegio d.o.p., caramelized onions, Frites 7 olive aioli, dressed arugula 19

2 item cheese & Flannery beef pichana steak & eggs charcuterie 14 grilled shishito peppers, salmoriglio 29

BOTTLE 40

GLASS 10

BEER CAN 5

Chef- JULIO ALVARENGA Sous chef - Jeremyjohnson

Please alert us of any food allergies or sensitivities. Consuming raw or undercooked meats, poultry, seafood shellfish or eggs may increase your risk of foodborne illness