– THE MENU –

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Soup du Jour

Bowl
7.50

•

Starter Salad

This is a small plate of mixed organic Santa Barbara Farmer’s Market greens tossed with our house-made dijon vinaigrette
6.50

•

House Salad

This is a larger version of the starter salad with feta cheese, cucumber, bell pepper, Belgian endive, radicchio, fresh herbs and tomato
12

Add grilled chicken breast
25

Add grilled salmon
29

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Caprese Salad

with fresh sliced tomato, balsamic reduction, fresh buffalo mozzarella cheese, basil, olive oil, sea salt and fresh cracked pepper
17.50

•

Spinach Salad

with roasted beet, goat cheese, radicchio and toasted pine nuts tossed with sesame dressing
16.50

•

Cheese Board

with French brie, Cahill’s porter cheddar, Red Dragon English cheddar, dried fig, sliced apple and crackers
17.50

•

Sautéed Crab Cakes

served with grilled asparagus, roasted red bell pepper sauce and cilantro mayonnaise
17.50

•

Chicken Wings, Buffalo Style

GO BILLS!!!

One dozen wings tossed with Franks Hot Sauce. Served with celery sticks, carrot sticks and blue cheese dressing

(ranch dressing is not available).

The wings are prepared to medium heat but can be spiced up if you like

15

•

Four Potato Cakes

with sour cream and fresh herbs

7.50

•

Hand Cut French Fries

7.50

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Seasonal Vegetables

7.50

•

SPECIAL
Grilled Pork Tenderloin

with caramelized apple, port wine, seasonal vegetable and potato
24

•

Bacon Wrapped Filet Mignon

grilled to medium-rare, served with demi-glace sauce, herbed compound butter, potato cakes with sour cream and seasonal vegetable
38

•

Classic Chicken Marsala

with fresh sliced mushroom, marsala wine and cream, served with potato cakes and seasonal vegetable
23

•

Handmade 3-Cheese Ravioli

(ricotta, Parmesan and mozzarella) served with fresh tomato marinara and basil
20

•

Handmade Pasta with Chicken Breast

sautéed pasilla chile, garlic, cilantro, jalapeño sauce, Parmesan cheese and a splash of cream
23

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Handmade Pasta with Meatballs

(the meatballs are made with filet mignon), topped with fresh tomato marinara, Parmesan cheese and basil
24

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Handmade Pasta with Seafood

diver scallop, jumbo wild-caught Mexican prawns and fresh fish, sautéed together in olive oil, with white wine, garlic, Kalamata olives, lemon, fresh tomato and herbs
30
(can be made with cream in place of olive oil)

•

Vegan Platter

a starter salad, four sautéed potato cakes and a side of seasonal vegetables (sour cream and Parmesan may be added)
23

•

Organic Scottish Salmon Sauté

piccata style with lemon, capers, white wine and cream, served with potato cakes and seasonal vegetable
27

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DESSERTS

9

•

Flourless Chocolate Torte

with fresh whipped cream and strawberry sauce

•

Crème Brulee

•

Chocolate Mousse*

with fresh whipped cream,
(the chocolate mousse contains uncooked egg white)
*not available for carry out

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COCKTAIL, BEER & WINE LIST

COCKTAILS

Fords Negroni

Fords Gin, Campari, Carpano Antica Sweet Vermouth & a twist of orange
13

Mezcal Paloma

El Silencio Mezcal, grapefruit juice & a splash of Sprite
13

Moscow Mule

Sobieski vodka, ginger beer & lime
13

Bullet Manhattan

Bullet 95 Rye, Carpano Antica Sweet Vermouth, bitters & Luxardo cherry
13

Aperol Spritz

Aperol Aperitivo, Asolo Prosecco, splash of soda & slice of orange
12

Classic Margarita

Tres Generaciones Certified Organic Tequila Plata, Gran Gala triple orange liqueur, fresh lemon-lime juice, house made simple syrup served on the rocks with salt or chili lime rim
14

Orange-Chocolate Martini

Orange Grey Goose Vodka, Godiva Chocolate Liqueur & Crème de Cacao
15

BEER • NA BEER
CIDER

PINTS ON TAP

Firestone Union Jack West Coast Style IPA

8

Stella Artois

8

BOTTLES: 7.50

Anchor Steam California Lager
Ninkasi IPA
Sierra Nevada Pale Ale
Bohemia
Red Stripe
Bass Ale
Fig Mountain Hoppy Poppy
Founders Breakfast Stout
Heineken
Heineken Zero N.A.
Ace Dry Apple Cider
Bud Light: 6

San Pellegrino Sparkling Water

7

Acqua Panna Still Water

7

Soda, Coffee & Tea

4.25

BY THE GLASS
WHITE WINE

House White – Chardonnay, Raywood ’14, Central Coast

7

Pinot Grigio, Riff ’19, Italy

8

Sauvignon Blanc, Husch ’20, Mendocino

9

Chardonnay, Talley ’18, Arroyo Grande

12

BY THE GLASS
RED WINE

House Red – Merlot, Raywood ’18, Central Coast

7

Garnacha, Zestos ’19, Spain

10

Pinot Noir, Weatherborne ’15, Sta. Rita Hills

12

FULL BOTTLE
WHITE WINE

Bin# 535 Chardonnay, Sean Minor ’18, Sonoma Coast

35

Bin# 340 Margerum M5 White ’17, Los Olivos District

40

Bin# 360 Chardonnay, Failla ’13, Sonoma Coast

60

Bin# 175 Chardonnay, Ramey ’15, Russian River Valley

75

Bin# 745 Chardonnay, Ramey ’17, Russian River Valley (HALF BOTTLE)

45

SPARKLING WINE

Bin# 635 Michel Olivier, Tête de Cuvée, 2014, France

35

Bin# 540 Mumm, Brut Prestige, Napa

40

Bin# 112 Mumm, Brut Prestige, Napa (SPLIT)

12

Bin# 295 Veuve Clicquot, Brut, France

95

BY THE GLASS
DESSERT WINE

Dow’s Ruby Port

7

Sandeman 20 Year Port

10

Late Harvest Zinfandel, Easton ’09, Fiddletown, Rinaldi Vineyard

9

FULL BOTTLE
RED WINE

Bin# 335 Montepulciano D’ Abruzzo, Col del Mondo ’18, Italy

35

Bin# 140 Sangiovese, Makor Wines ’16, Whitehawk Vineyards, Santa Barbara County

40

Bin# 240 Petite Sirah, Makor Wines ’18, Paso Robles

40

Bin# 545 The Paring, 2016 Red Wine, California – Cabernet Sauvignon 50%, Merlot 20%, Cabernet Franc 20%, Petit Verdot 10%. (This winery is owned by Sam Kroenke of the LA Rams).

45

Bin# 445 Syrah, Terre Rouge ’13, From just outside the Amador County appellation

45

Bin# 345 Cabernet Sauvignon, Sparkman ’15, Columbia Valley, WA

45

Bin# 145 Grenache-Syrah-Mataro, Torbreck ’14, Barossa Valley, South Australia

45

Bin# 150 Grenache-Syrah-Mourvèdre, Bonny Doon Vineyard ’12, Santa Cruz

50

Bin# 350 Pinot Noir, Talley Vineyards ’17, Arroyo Grande Valley

50

Bin# 560 Grenache, Santa Barbara Winery ’14, La Fond Vineyard, Sta. Rita Hills

60

Bin# 260 Pinot Noir, Winward ’12, Estate, on the ocean side of the mountain, Paso Robles

60

Bin# 165 Cabernet Sauvignon-Merlot-Petit Verdot, Grassini ’14, Estate, Happy Canyon

65

Bin# 270 Pinot Noir, Dragonette ’16, Sta. Rita Hills

70

Bin# 185 Merlot, Sunstone ’16, Estate, Santa Ynez Valley

85

Bin# 2150 Robert Sinskey, “RSV”, 1998, Napa

150

Bin# 2225 Cabernet Sauvignon, Paul Hobbs ’02, Hyde Vineyard

225

Bin# 2250 Rudd, Oakville, Estate ’02, Napa Valley Red Wine

250

Must be 21 years of age or older to purchase alcohol. Alcoholic beverages that are packaged by this establishment are open containers and may not be transported in a motor vehicle except in the vehicle’s trunk; or, if there is no trunk, the container may be kept in some other area of the vehicle that is not normally occupied by the driver or passengers (which does not include a utility compartment or glove compartment (Vehicle Code Section 23225)). Further, such beverages may not be consumed in public or in any other area where open containers are prohibited by law.