Our menu focuses on fresh, local, seasonal ingredients and is subject to change to accommodate this.
lounge menu
small plates
Moroccan lamb lollipops
red horseradish cream, tzatziki, pistachio-almond crunch, mint chimichurri
Japanese a5 nigiri
sushi rice, drunken wagyu, miso butter, caviar
surf & turf
hokkaido scallop, kurobuta pork belly, caviar, bacon whiskey jam
spanish octopus
smoked cauliflower puree, mojo rojo, crispy quinoa, shishito, soy glaze
caviar service
served with chive, butter-brushed brioche crisp condiments
Kilo Gold 1oz
Kilo Tasting 1.5oz
jamon iberico toast
whipped goat cheese, buttered brioche, pomegranate molasses, mission fig
chicken liver pate
blackberry jam, caramelized onion, grilled baguette
dry aged tuna bluefin carpaccio
lemon oil, ginger, yuzu, black winter truffle, garlic chili aioli
cold soba noodle
smoked kombu mushroom broth, snap pea, pickled shimenji, piquillo pepper, lemon oil
cocktails
MONTE MANHATTAN
montenegro amaro, redwood empire, bitters
FRENCH KISS
absolut vanilla, chambord, lemon, prosecco
whistle pig wagyu old fashioned
wagyu infused whistle pig 10yr, r&d aromatic, #7 bitters, demerara sugar
APEROL SUNSET
aperol, st. germaine, grapefruit, seltzer
PASSIONATE PALOMA
montelobos mezcal, pomegranate, passion fruit, ginger beer
COCO-RITA
blanco tequila, pineapple, coconut, lime, coconut tajin rim
KELP MARTINI
grey goose, lillet blanc, olive juice, kelp, sea salt rim
ANCHOR & PORT
mijenta reposado tequila, chai, sweet vermouth, lemon
wines by the glass
champagne
MV Taittinger, Brut, La Francaise, Champagne, France
MV Serafina, Brut Rosé, Sonoma, CA
rose
‘22 M Rosé, “Bacigalupi Vineyard” Russian River Valley, CA
Whites
’23 Massican “Annia”, White Blend, Napa, CA
’21 Riesling, Hillick & Hobbs, Lake Seneca, New York
’23 Albariño, La Caña, Rias Baixas, Spain
’20 Chardonnay, Hartford Court, “4 Hearts,” Russian River, CA
Reds
’19 Pinot Noir, Halleck “Three Son’s Cuvee,” Russian River, CA
’21 Super Tuscan, Donne Fittipaldi, Bolgheri, Tuscany, Italy
‘18 La Rioja, Viña Alberdi, Reserva, Rioja, Spain
’22 Cabernet Sauvignon, Daou Reserve, Paso Robles, CA
‘22 Los Cardones Anko, Mendoza, Argentina
Dinner & Wine Menu
Appetizers
SIGNATURE MAINE LOBSTER BISQUE
lobster claw, cheddar biscuit
PERUVIAN CRUDO
bluefin tuna, aji amarillo agua chile, mint, cilantro, boba crisp
OCEAN TROUT TORO TARTARE
trout roe, finger lime, kaffir chive oil, furikake crisp
GOLDEN BEET SALAD
goat cheese brulee, kale, red beet puree, pistachio pesto, jamon iberico
CLASSIC CAESAR SALAD
baby romaine, Spanish anchovy, grana padano
PAN-SEARED WILD MUSHROOMS
black garlic, madeira, boschetto
Main Course
SUSTAINABLE LOCAL SEAFOOD
GLAZED SWORDFISH
pasilla de Oaxaca, hominy, black lemon, hazelnut gremolata, charred avocado, tomato
TASMANIAN OCEAN TROUT
rendered wagyu fat sous vide carrot, coconut salsa macha, huitlacoche, cassis chayote
SNAKE RIVER FARMS FILET MIGNON
hite rose pommes, lacinato kale, pearl onion, bone marrow butter, green sichuan peppercorn demi
Sides
Grilled hearts of palm with aji verde and chimichurri
Pan-seared wild mushrooms
Truffle yuca fries with parmigiano reggiano
Fire-roasted tudela artichoke with pickled mustard seed, Peruvian pepper, hazelnut gremolata, yuzu-butterfly pea flower aioli
Cheese whipped potato puree
LOCAL BLUEFIN TUNA
edamame, pickled ginger, fresno chiles, togarashi aioli
GEORGES BANK SCALLOPS
sun-dried tomato salad, pumpkin seed mole, miso glazed pear, trout roe
NORTH PACIFIC SABLEFISH
shishito, charred eggplant, gold tomatoes, penn cove mussels, black garlic, red chermoula
CREEKSTONE FARMS PRIME TOMAHAWK, 38 DAY DRY AGED
campari tomato, charred onion
Signature Cocktails
CUCUMBER CITRUS PRESS
cucumber vodka, soda, shaved cucumber, fresh lemon, mint
HIGH TIDE TIKI
cutwater Bali hai rum, Malahat spiced rum, Campari, pineapple, lime
PASSIONATE PALOMA
montelobos mezcal, pomegranate, passion fruit, ginger beer
ANCHOR & PORT
mijenta reposado tequila, chai, sweet vermouth, lemon
FRENCH KISS
absolut vanilla, chambord, lemon, prosecco
APEROL SUNSET
aperol, st. germaine, grapefruit, seltzer
COCO-RITA
blanco tequila, pineapple, coconut, lime, coconut tajin rim
whistle pig wagyu old fashioned
wagyu infused whistle pig 10yr, r&d aromatic, #7 bitters, demerara sugar
Mocktails
NOLOMA
grapefruit and agave, lime, hickory salt
ALMOND FIZZ
cranberry juice, pineapple juice, orgeat syrup, lemon, ginger
Wines by the glass
Sparling Wine & Champagne
MV Taittinger, Brut, La Francaise
MV Prosecco, Caposaldo, Veneto, Italy
MV Roederer Estate, Brut, Anderson Valley, Ca
MV Taittinger, Brut, La Francaise, Champagne
Rose
’22 M Rosé, “Bacigalupi Vineyard” Russian River Valley, CA
Whites
’23 Moscato d’Asti, Elio Perrone, Sourgal, DOCG, Piedmont, Italy
’21 Riesling, Hillick & Hobbs, Lake Seneca, New York
’23 Albariño, La Caña, Rias Baixas, Spain
’23 Tocai, Ribolla, Chardonnay, Massican “Annia” Napa, CA
’20 Chardonnay, Hartford Court, “4 Hearts,” Russian River, CA
Reds
’19 Pinot Noir, Halleck “Three Son’s Cuvee,” Russian River, CA
’18 Tempranillo, La Rioja Alta, Viña Alberdi, Reserva, Rioja, Spain
’20 Malbec, Los Cardones Anko, Mendoza, Argentina
’21 Super Tuscan Blend, Donne Fittipaldi, Bolgheri, Tuscany, Italy
’22 Cabernet Sauvignon, Daou Reserve, Paso Robles, CA
*For the full wine list, please click here. $45 per bottle with a limit of two 750ml bottles or one magnum. Bottles featured on our wine list will be charged half of our list price.
Chef’s Specials
Appetizers
YAKITORI GRILLED BROCCOLINI
pumpkin harissa hummus, salsa seca, pickled tomato
KILO GOLDEN RESERVE
farmed California white sturgeon roe served with accoutrements
CHARRED POBLANO RISOTTO
fire-roasted corn, cotija, foraged mushrooms
Entrees
SURF AND TURF
SNAKE RIVER FARMS FILET MIGNON AND MAINE LOBSTER TAIL
white rose pommes, lacinato kale, pearl onion, bone marrow butter, green sichuan peppercorn demi
Add On – KALUGA ROYAL CAVIAR
JAPANESE A5 WAYGU STRIP STEAK
oaxacan ancho creme, onion ash, arugula, bacon jam, sweet drop pepper
Dessert
All Desserts $17
SPINDRIFT CAPPUCCINO COBBLESTONE PIE
hazelnuts, chocolate nuggets, maker’s mark bourbon sauce
CHOCOLATE LAVA CAKE
maker’s mark bourbon caramel, vanilla ice cream, and berries
SORBET TRIO
cactus pear, blood orange, coconut, thyme biscotti
VANILLA PANNA COTTA
peach compote, macadamia cake, dulcey honeycomb
Liquid Desserts $15
THE COVE
baileys irish cream, frangelico, coffee
MARINE LAYER
grand marnier, amaretto, coffee
CAFÉ AMORE
cognac amaretto, cream, coffee
GINGER CRÈME
baileys, domaine canton ginger liqueur
Dessert Wines
By The Glass
’17 Royal Tokaji, Tokaji Aszu Five Puttonyos, Hungary
’20 Grgich Hills, Violetta, Napa, Ca
’20 Innishkillin, Icewine, Vidal, Niagra, Can
By The Bottle
’57 Tokaji Aszú, Essencia, Hungary
*For the full wine list, please click here. Corkage fee is $45 per bottle for wines not featured at the restaurant. Limit of 2 bottles.
FAQs
We do offer a rotating menu of Chef Specials. Inquire with your server upon seating for the current specials.
