Every bit as seasonal as the menu in the dining room or the farmers market every Sunday around the corner, our cocktails will make the best of what California farmers have to offer. Of course, always keeping the kitchen our focus the cocktails have been crafted to accompany our menu.
With a nod to the past and our restaurant’s historic roots but with an eye to the future, our cocktails integrate traditional technique with new and innovative flavors. Seasonality in food is not a new concept but achieving the same level of seasonality in cocktails isn’t often sought, never the less achieved. Our cocktail program strictly adheres to the seasons. Making greatest use of ingredients at their peak and painstakingly preserving them for use throughout the year. Applying the same “whole animal” philosophy to the drinks, no part of the fruit or vegetable will go unutilized.
Á La Carte
Our á la carte menu offers as little or as much as your eyes desire!
While feast menu is only available in the main dining or wine room we wouldn’t want those joining us for a drink to go hungry. Therefore, we offer our á la carte menu at the bar or on the patio. The menu offers as little or much as your eyes desire. Even a sweet option is included! If you feel like really indulging you can upgrade your meal with a choice from our supplement menu – think bone in ribeye wagyu and 30 day aged duck.
At the bar we take seasonality and nose to tail utilization to a place never before seen with cocktails
At the bar we take seasonality and nose to tail utilization to a place never before seen with cocktails. We will make the best use of the ingredients available to us. Strictly adhering to the seasons citrus will be eschewed much of the year. Acidity will be found in other acidic fruits, vinegars, and tinctures prepared by our bar team. Our commitment will extend to our utilization of ingredients. Nothing will go to waste. We will pickle, preserve and use every bit of the fruit we can.