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 , Guy de Forez, Les Riceys, Côtes des Bar, Champagne, 19 81 ZERO TART, CRISP, REFRESHING CHAMPAGNE, Guiborat, ‘Millésime‘, Champagne, France, 2011 165 Bison Grass Vodka, Calvados, Almond, Lime, Organic Coconut Water 14 ROSÉ OF ZINFANDEL, Blue Ox, ‘Ask the Dust’, Central Coast, California, 2019 15 65 TART, REFRESHING, ANISE SLOE DOWN LAMBRUSCO ROSSO, Lini 910 ‘Labrusca’, Emilia, Italy, 2014 48 Pastis, Gin, Sloe Gin, Blackberry, Lime, Sesame 14

WALL STREET SPICED, BOOZY, RICH SKIN-CONTACT & ROSE 14 California Brandy, Apricot Eau de Vie, Preserved Kumquat, Cocoa Bitters NERELLO MASCALESE, Tenuta Delle Terre Nere, Sicily, Italy, 2019 62

GOLDEN CHILD COMPLEX, EXOTIC, HERBAL GRENACHE/VERMENTINO, Casino Mine Ranch, Amador County, Ca., 2019 14 58 Reposado Tequila, Strega, Chai, Lemon, Pineapple 14 WHITE ALPINE NIGHTS TOASTY, BITTER, COZY Bourbon, Barbados Rum, Walnut, Cynar 14 MUSCADET, Poiron Dabin, Sévre et , , France, 2018 12 56 CHENIN BLANC, Ludovic Chanson, ‘Les Pêchers’ Montlouis, Loire, France, 2017 15 62 ADONIS SESSIONABLE, SAVORY, COMPLEX Basque Vermouth, Oloroso Sherry, Orange Bitters 10 RIESLING, Ulli Stein, ‘Himmelreich’, Mosel, Germany, 2015 72 PORTUGUESE BLEND, Val de Capucha, ‘Fossil Branco’, Lisbon Coast, Portugal, 2017 14 62 CHARDONNAY, Pearl Morissette, ‘metis blanc’, Ontario, Canada, 2016 78 CHARDONNAY, Celine et Laurent Tripoz, Macon-Loche, , France, 2018 68 ALIGOTÉ, Didier Fornerol, Burgundy, France, 2018 66 GRENACHE BLANC, Terre des Dames, ‘diva blanc’, IGP Pays d’Oc, France, 2018 14 59

RED BEER ON TAP GAMAY, Domaine Chapel, ‘ Villages’, Beaujolais, France, 2019 15 65 NEBBIOLO, Rainoldi, ‘San Gregorio’, Valtellina, Italy, 2018 14 56 PINOT NOIR, Scar of the Sea, Santa Maria Valley, California, 2019 17 72 SEASONAL SELECTION PINOT NOIR, Antica Terra, ‘Ceras’, Willamette Valley, Oregon, 2016/17 210 PILSNER, Sipka, Solid Ground, Diamond Springs, CA., 5.7% abv, 13 oz 7 SANGIOVESE, Uccelliera, ‘Brunello di Montalicino’, Tuscany, Italy, 2014 110 DIPA, Roots & Crowns, Urban Roots, Sacramento, CA., 8% abv, 14 oz 7 BLAUFRANKISCH BLEND, Andi Knauss, ‘Rot Pure’, Strumpfelbach, Germany, 2017 52 SOUR ALE, Mask of Eternity, Beachwood, Long Beach, CA., 6.5% abv, 10 oz 8 ZINFANDEL, Haarmeyer Wine Cellars, ‘Stampede’, West Sacramento, CA, 2018 80 GRENACHE/SYRAH, Ogier, ‘Les Paillanches’, Crozes-Hermitages, Rhone, Fr., 2017 17 73 CABERNET SAUVIGNON, Kumusha, Slanghoek, South Africa, 2019 18 82 NIELLUCCIO, Clos Marfisi, ‘Ravagnola’, Patrimonio, , France, 2016 68 NON-ALCOHOLIC CABERNET FRANC, Madeline, ‘Maddie’, Central Coast, California, 2016 59 TEMPRANILLO, Finca Valpiedra, Rioja, Spain, 2012 92 Seasonal Shrub Soda 8 Ginger Ale 5 Mexican Coke 4 DINNER

All plates are designed to be shared

PLATTERS QUICK BITES GRILLED WHOLE CHICKEN GF red beans and rice, citrus, hot sauce • 39 PICKLES V+GF SHIGOKU OYSTERS * G F SEASONAL an artfully preserved variety • 7 estate vinegars • 3.5 ea. MISO BLACK COD MENU GARLIC KNOTS V CAVIAR SERVICE * G F carrot ginger purée, garden radish salad, burrata, green garlic butter • 8 tots, salt cod, crème fraîche, pickled shallots • 85 citrus • 51 Crafted by Chef Brad Cecchi TOTS GF WAGYU HANGER STEAK GF mole, pepitas, cotija, pickled onions • 7 salt baked rutabaga, charred lemon, chimichurri • 64

1/2 OFF SMALL PLATES BOTTLE OF WINE BEET SALAD V+GF POTATO & CABBAGE PIEROGIES cipollini onion agrodolce, aji amarillo, pastrami XO, milk skin, pickled turnips • 19 Sommelier Choice AQ marinated goat cheese, citrus • 16

RED KHURI SQUASH VG+GF GRILLED OCTOPUS red curry, burnt onions, vadouvan crispies • 14 clam escabeche, fennel, rouille, croutons • 21

SHAVED CARROTS VG DUNGENESS CRAB CONSOMMÉ GF trinity vegetables, essence of old bay • 19 tabbouleh, coffee date vinaigrette, herbs • 14

GRILLED BROCCOLI DI CICCIO GF CHICKEN DRUMSTICKS GF urfa chile sauce, orange, garlic, yogurt • 12 brined egg yolk, kale, quinoa parmesan tuile, caesar dressing, pickled anchovy • 14

SMOKED BEEF CHEEKS peanut miso sauce, crispy onions, BARBECUE CAULIFLOWER VG+GF green papaya salad • 19 cashew yogurt, green tahini, sesame honey • 14

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.