Made with a rotating selection of this seasons finest and freshest
(Menu items and prices are subject to change.)
w/ wasabi aioli
w/ kale salad
4 on the half shell
w/ tempura broccoli
Served with wasabi, pickled ginger, and seaweed salad.
Served with extra virgin olive oil and balsamic vinegar.
Served with grilled bread.
Half dozen served on the half shell
A handful of rotating cheeses with seasonal fresh fruit, fig
compote, and bread.
Served with wasabi aioli.
Served with house made remoulade.
Mixed greens with tomato, candied hazelnuts, and balsamic
With wheat berries, tomatoes, and lemongrass vinaigrette.
Served with chopped hazelnuts in a miso vinaigrette.
Served with red pepper vinaigrette, hardboiled egg,
fingerling potato, olives, and roaster tomato.
Grilled bone-in chicken breast served on a bed of mushroom
risotto with broccolini.
Served with coleslaw and wasabi ailoi.
Served with coleslaw and wasabi aioli.
Bacon, lettuce, tomato, and avocado on fresh como bread with
fries or a salad.
Served on fresh como bread with fries or a salad.
Served with fries or a salad.
Tomato, lettuce, onion, and pickle on a brioche bun. Served
with truffle fries.
A handful of rotating cheeses with seasonal fruit, Marcona
almonds, fig compote, and bread.
With wheat berries and tomato in a lemongrass vinaigrette.
With chopped hazelnuts in a miso vinaigrette.
Grilled bone-in chicken breast, mushroom and spinach risotto
and grilled asparagus.
Served with roasted vegetables and pomme puree.
Served with crème fraîche rice, sauce chasseur withc bacon,
mushroom, tomato, shallots, and grilled asparagus.
Served with French onion bread pudding, grilled broccolini,
and mushroom cream.
Served with mashed potato, grilled broccolini, and finished
with a veal demi glaze.
Served with spinach, grilled asparagus and choice of Grilled
Prawns or Pan Seared Diver Scallops.
Served with wheat berries and sautéed kale in a smoked
tomato Buerre Blanc sauce finished with grilled asparagus.
Served with pomme risole, parsnip puree, mushrooms,
Cipollini onions, and topped with demi.
Broken truffle vinaigrette, lemongrass celery root puree,
grilled broccolini, and crispy fingerling potato.
Served with a squash and mushroom stuffing with sautéed kale
and a pinot cherry reduction.
Tomato, lettuce, onion.
Absolut Citron, Pama, St. Germain, Soda
Tanqueray, Luxardo, Green Chartreuse, Lime
Bacardi, Luxardo, Grapefruit, Lime
Vodka, Campari, Grapefruit, Lemon
Vodka, Pineapple, Lime, Ginger Beer
Brandy, Triple Sec, Lemon
Aperol, Prosecco, Soda
Redemption High Rye Bourbon, Aperol, Sweet Vermouth
Vodka, Lemon, Strawberry, jalapeno basil