For The Table

Almonds  –  7

SOURCED FROM MOUNT HOPE WITH ROSEMARY AND FLUER DE SEL

Pub Pretzel  –  12

HOUSE MADE IPA MUSTARD, BACON, HOUSE MADE BEER CHEESE

Banquet Pretzel Board  –  30

PROSCIUTTO DI PARMA, SOPRESSATA, MORTADELLA, MANCHEGO, GOUDA, SMOKED CHEDDAR, MEDITERRANEAN OLIVES, MT. HOPE NUTS

FLATBREAD  –  14

ASK YOUR SERVER WHAT FLATBREAD CHEF PREPARED THIS WEEK

Laurel’s Artichoke Hummus  –  10

Chunky Garlic Pepper Sauce, Naan.

Smoregasbord

CREATE YOUR OWN CHARCUTERIE BOARD
ORDERS FROM THIS MENU COME WITH NUTS, CROSTINI, AND LAVASH

*ST ANDRES’S TRIPLE CREAM BRIE – 6

*MARIN FRENCH BREAKFAST CHEESE – 6

FRESH MOZZARELLA  –  3

MANCHEGO  – 3.50

HUMBOLDT FOG  – 5

*SANTA BARBARA SMOKED SALMON – 5

*BLACK PEPPER PORK PATE – 4

PROSCIUTTO DI PARMA  –  4

MORTADELLA  –  4

SOPRESSATA  –  4

OLIVES –  4

ARTICHOKE HEARTS  –  3

BALSAMIC ONION JAM  –  2.50

HONEY –  1.50

Tapas

ALL TAPAS ARE PRICED INDIVIDUALLY

PASTRAMI SLIDER  –  4 EACH

HOUSE MADE PASTRAMI, SAUERKRAUT, BRIOCHE BUN, IPA MUSTARD

WAGYU BEEF SLIDER– 4 EACH

BRIOCHE BUN, CHEDDAR CHEESE, ARCADIA LETTUCE, TOMATO, ONION, PROPRIETARY SAUCE

SPICY PRAWNS –  4 EACH

3 JUMBO BLACK PRAWNS, LEMON, PARSLEY, CHILI FLAKE, CHUNKY GARLIC RED PEPPER SAUCE

SMOKED MEATBALL  –  3 EACH

BACON, POTATO PUREE, HOUSE GRAVY.

HOUSE STUFFED SAUSAGE LINK  –  5 EACH

ASK YOUR SERVER WHAT SAUSAGE CHEF PREPARED THIS WEEK

STEAK TARTARE  –  8 EACH

VENISON, BEEF TENDERLOIN, GREEN ONION, CAPER, QUAIL EGGS, CROSTINI‘S

MAC AND CHEESE  –  6 EACH

SMOKED CHEDDAR, PANKO BREAD CRUMBS, TRUFFLE OIL

ROASTED ASPARAGUS  –  4 EACH

FRISEE, PECORINO ROMANO, MEYER LEMON OLIVE OIL

*HOUSE PICKLED VEGETABLES  –  4 EACH

PURPLE CAULIFLOWER, GREEN BEANS, PATTY PAN SQUASH, CUCUMBER