MENU

  • HOOK
  • Smokey Clams & Mussels
    dried chorizo • Mexican lager • coconut milk • scallions • toasted baguette
    21
  • Prawns & Grits
    Shagbark roasted garlic grits • crispy pig ear • tomato broth
    24
  • Trout
    black eyed pea & roasted fennel stew
    27
  • Scallops
    sweet corn risotto • green sofritto • pickled fruit
    45
  • Wild Caught Salmon
    crab veloute with Salmon Roe  
    MKT
  • HOOF
  • CAB Strip
    red wine bbq • smoked yellow pepper aioli • shoestring potatoes
    MKT
  • Whole Chicken Wings
    roasted garlic buffalo • pickles • coleslaw • bleu french • white bread
    17
  • Beef Cheek
    honey adobo • goat cheese crema • watermelon radish • salsa verde • sweet corn relish • tortillas
    27
  • Braised Short Rib
    soba noodles • XO sauce • spiced wakame 
    32
  • Pork Chop
    white bean ragout • raspberry mojo
    36
  • OTHER
  • Miso Broccolini Salad
    bourbon cherries • honey roasted peanuts 
    13
  • Baked Burrata
    confit of tomato, chiles & fennel • Calabrian chili 
    16
  • Piquillo Cheese Spread
    bacon onion jam • spiced brown butter cracker
    12
  • Heirloom Carrot Elote
    salsa macha • cotija • green chile crema 
    13
  • Papas Bravas
    tarragon aioli • romesco • grated manchego
    12

Due to the exceptional quality of ingredients and daily preparation based on reservations, we politely decline substitutions & modifications. Our plates will be brought to the table when they are ready. Thank you.

Head Chef Hunter Toth

Chef Kevin Lanning
Chef Jason Bostick