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Dinner

SMALLER

ASPARAGUS & SHAVED FENNEL * V
Baby Arugula, Parmesan, Charred Lemon Vinaigrette, Soft Poached Egg • 12 | Chicken • 5 | Prawns • 10 | Salmon • 12

MIXED ARTISAN LETTUCES G,V
Goat Cheese, Marcona Almonds, Poached Pear Vinaigrette • 9 | Chicken • 5 | Prawns • 10 | Salmon • 12

ROASTED BEETS G,V
Beet Paint, Mustard Oil, Aged Sherry, Pistachio Vinaigrette Ricotta Salata • 11

BUFFALO MOZZARELLA G,V Heirloom Tomatoes, Basil, Tomato Fondue, Aged Balsamic • 15

BEEF TATAKI * G Pickled Cucumbers, Fresno Chiles, Ponzu Sauce, Scallion • 15

GRILLED ASPARAGUS * G,V
Black Truffle Oil, Shaved Parmesan, Poached Egg • 11

AHI POKE *
Avocado Mousse, Pickled Fresno, Scallion, Taro Root Chips • 14

Vegetarian V Gluten-Free G
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

 

LARGER

SCALLOPS * G Celery Root Puree, English Peas, Wilted Pea Vines, Spicy Roasted Tomato Vinaigrette • 29

SALMON * Carrot Puree, Shaved Vegetable Salad, Lemon, Extra Virgin Olive Oil • 30

FILET MIGNON * G Truffle Mashed Yukon, Seasonal Vegetable, Red Wine Demi • 35

CRISPY CHICKEN SALTIMBOCCA Prosciutto, Wilted Chard, Cherry tomatoes, Sage • 23

RED WINE BRAISED SHORT RIB G Fingerling Potatoes, Carrots, Bacon Lardons, Black Pepper Braising Jus • 24

GRILLED PRAWN PASTAPappardelle, Roasted Garlic Cream Sauce, Peas, Cherry Tomatoes, Basil, Lemon Zest, Parmesan • 25

BAKE’S BURGER* Aged Cheddar, Bib Lettuce, Caramelized Onions, Bone Marrow Aioli, Pickled Fresno Chiles, Fries • 14 |Applewood-Smoked Bacon • 2

SEARED POTATO GNOCCHI V
Queso Fonduta, Parmigiano Reggiano, Herb Oil, Chives • 19

Split Plate Charge • 6

 

Vegetarian V Gluten-Free G
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.