This annual summer promotion features a complete range of appetizers, entrees, desserts, cocktails and regional beverages. 

May 25 – June 6, Southwest / June 7 – June 18, Pacific Northwest / June 19 – June 30, California-Hawaii

Summer Break, re-open July 19 @ 5pm

July 19 – August 1, Great Plains – Midwest • August 2 – August 15, Back East • August 16 – September 2, Down South



Meyer’s Rum, muddled shishito pepper, pineapple juice, simple syrup,
on the rocks.

St George’s Dragon
 St George Dry Rye Gin, Lillet Rose, dry vermouth, red wine bitters,
Stirred & Up.

League of Rogues “Rapscallion,” Paso Robles, 2014.  10

Margerum, “Riviera” Santa Barbara, 2016.  12

Kona Brewing
Longboard Lager, Hawaii, 16oz can. 7



Poke’ of the Day
presentation will change with fish, seaweed salad. 15

fresh Udon noodles, roast chicken, shrimp, lemongrass, mushrooms, ginger, shrimp shell
and bone broth. 

Dungeness Crab “Louis”
tomato, romaine lettuce spear, sliced egg, grilled and chilled asparagus, cucumber, Louis dressing. 18

Sticky Thai Curry Spareribs
red curry, soy, honey, scallions, rice wine vinegar, napa cabbage slaw. (3) 8



Grilled Lamb Sirloin Burger
peppered pancetta, pineapple-fig chutney, hand-cut big fries, coleslaw. 18

San Franciscan seafood stew, shrimp, scallops, calamari, mussels, clams, salmon, rich tomato broth, warm garlic toast. 27

Seared Duroc Pork Chop
10 oz, prosciutto and fontina stuffed, roast mushrooms, soft polenta, herbed pan jus lie’.  26

Grilled Fish
toasted almond-olive tomato relish, lemony Yukon gold potatoes, grilled asparagus. MP



Hawaiian Malasada
fried doughnuts (2), lilikoi filling. 7
(one batch per night)


Toasted Coconut Macadamia Tart
pineapple caramel, fresh pineapple sorbet. 8.5

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