Dan Smith and Joan Marler’s 30 acre bio-intensive farm grows most of our fresh produce. Executive Chef Patrick Quillec’s menu supports artisan farmers and ranchers who share our vision of farm to table dining.
TAPAS
Marcona Almonds ~ 4
Marinated Olives ~ 4
Blue cheese filled Medjool dates ~ 6
Trio: All three above ~ 12
Prosciutto Croquette
Roasted garlic aioli ~ 4
Salt potatoes
Cilantro mojo verde ~ 4
Caprese
Cherry tomato, basil goat cheese ~ 5
Rainbow Carrot
Raw carrots, lemon cucumber juice ~ 5
Melon Proscuitto
Prosciutto de parma and Cotto ~ 6
Frites ~ 5
House cut fries, mustard aioli
IAN’S SPECIAL CONCOCTIONS ~ 8
Georgia Peach
Bulleit bourbon, Mathilde Peach, fresh lemon
Sweet & Salty
Ruby grapefruit, Grey Goose vodka, elderflower
liqueur, sugar & salted rim
Plum Daiquiri
Garden plum, Bacardi rum, fresh lime
Today’s Oysters ~ mkt
cilantro mignonette
Croque Monsieur ~10
Jambon de Paris Ham, bechamel, gruyere and dijon mustard on brioche
Les Sliders ~ 11
Niman Ranch ground beef, roasted garlic aioli, shallot confit, house made bun
Charcuterie ~ 13 (GF)
Rosette de Lyon, ham, mortadella and country pate, cornichon, gravenstein apple chutney and plum jam
Salade Nicoise ~ 14 (GF)
Seared ahi tuna, soft duck egg, spinach, new potato, olives, haricot vert and vinaigrette
COCKTAILS ~ 8
Ginger Sidecar
Canton ginger cognac, farm lemon, Cointreau
Le Marguerite
Partida Reposado tequila, lime, organic agave nectar
The Chameleon
Bluecoat gin, farm lemon, chamomile simple syrup, Bulgarian rose water
Plum Manhattan
Makers mark bourbon, sweet vermouth, angostura bitters
