The menu changes seasonally. Below is an example of what a menu might look like, but is subject to change.

 

Little bit of Love

CHICHARRONES/ puffed pork skin, bbq spice rub 4 GF

 

FRIED CAULIFLOWER/ Central Coast Creamery goat gouda, smoked raisins, lime zest, sea salt, xo sauce 9 GF ∆

 

PADRON PEPPER/ pomegranate reduction, sea salt, citrus zest, tzatziki 8 GF V

 

STREET TACO/ chef’s selection 12 GF

 

CHEESE BOARD/ assorted cheeses with quince paste & wildflower honey comb 15 V

 

EGGPLANT RISOTTO/ globe eggplant, coriander, green pea salad, hibiscus, tahini dressing 8 GF V ∆

 

POTATOES BRAVAS/ double fried potatoes, chili oil, lemon herb aioli 8 GF V ∆

 

HEARTS OF ROMAINE SALAD/ Alpha Tolman – Jasper Hills cheese, olives, dates, croutons, roasted garlic Caesar 10

 

CUCUMBER & WATERMELON SALAD/ river mint, Red Hill Farm’s feta cheese, bitter greens, IPA pita, muhammara, oregano pomegranate vinaigrette 11 V ∆

A lot of Love

POTATO GNOCCHI/ golden beets, blueberry lavender chevre, carrot green pesto 15 V

 

MARYS FREE RANGE JERK CHICKEN/ coconut red lentils, Seasonal greens, soy pickled chilies 16 GF

 

BRAISED FREE RANGE CHICKEN LEG/ seasonal greens, buttermilk bacon biscuits, coco nibs, red wine braising jus 16

 

KUROBUTA PORK SPATZLE/ sage, dill, buttermilk, golden ale, soft cooked egg, mustard pork jus 16

 

HEIRLOOM TOMATO CURRY/ cilantro, oyster mushroom, carrot, black radish, pole bean, basmati rice, ginger raisin chutney 15 V GF ∆

 

MARKET FISH/ roasted crookneck squash, fennel, green zucchini & exotic mushrooms, miso peach butter $$ GF

 

BLACK ANGUS FLAT IRON STEAK / toasted barley, summer squash, green zucchini, bone marrow, green garlic, pomegranate reduction 24

 

 

 

Sweet sweet Love

EARL GRAY PANNA COTTA/ absinthe syrup, toasted walnuts 9 GF

 

SMORE’S/ dark chocolate truffle, jasmine flower, marshmallow, graham cracker, stone fruit 10 V

 

CASHEW “CHEEZE” CAKE/ dates & almond crust, lemon, vanilla, local honey, vanilla blackberry coulis 10 GF V 18% gratuity will be added to parties of 6 or more

GF=gluten free, V=Vegetarian