Wednesday, June 29th to Saturday, July 2nd
Executive Chef Jon Butler
Reserve a Table on Resy
Call for Reservations (760) 548-2100
Parker House Rolls $7
sesame seeds, european butter, chives, sea salt
Oysters & Peruvian Scallops $28
white balsamic, shallot, fresno chile mignonette & kumquat-pepper emulsion, 4ea
Hamachi Crudo $19
avocado, heirloom melon, crushed chile, mint, olive oil
Local Baby Lettuces $14
nectarine, burrata, pistachio, shaved fennel, speck, shallot, white balsamic-honey vinaigrette, fennel pollen
Shrimp Aguachile $18
poached shrimp, puffed quinoa, cherry tomato, cucumber, radish, ogen melon, cilantro
The Island $45
4 oysters, 4 scallops, hamachi crudo, shrimp aguachile
Black Mission Fig Tart $15
ricotta, mint, arugula, olio verde
Roasted Heirloom Carrots $16
california stone fruit, citrus yogurt, orange, mint
Spanish Octopus $18
peaches, fingerling potatoes, bbq sauce, pickled onions
Wild Mushroom Gratin $22
taleggio, chive, parmesan breadcrumbs
Murray River Cod $28
charred eggplant puree, cherry tomatoes, yuzu, petite herbs and flowers, 5oz
Lamb Paccheri $24
pickled chiles, golden raisins, vermont butter, chile vinegar, braised kale, lamb sausage
Hanger Steak $32
creamed corn, oyster mushrooms, scallions, cotija, 8oz
Heritage Pork Rack $40
charred onion cream, broccolini, fennel pollen, olive oil, 12oz
16 oz Flannery 28 Day Dry Aged Bone-In Ribeye $70
Coconut Panna Cotta $10
heirloom melon, hibiscus
