Salads

 

Harvest

Mixed Baby Lettuces with Honey-roasted Nectarines,
Toasted Pine Nuts and warm Goat Cheese. 8

 Panzanella
Tuscan Bread Salad with Garlic Croutons,
Heirloom Tomatoes, Roasted Corn, Balsamic Onions,
Basil, Sherry Vinaigrette and Gran Queso. 11

 Caesar
Romaine Lettuce, Garlic Croutons, Classic Caesar Dressing*,
White Anchovies and a Parmesan Crisp. 9

With Fresh Oregon Bay Shrimp add 3

Chilled Cucumber-Cilantro Soup
With Crispy Red Onions and Scallions
cup 4.5 bowl 8

Pizzas

Margherita
Heirloom Tomatoes, Basil, Garlic Oil and Ovoline.16

The Hippie Chick
Lemon-Herb Chicken, Roasted Bell Peppers, Goat Cheese,
Basil-Arugula Pesto, and Mozzarella. 15

Salumi
Salami, Pepperoni, Spanish Chorizo,
Fire-roasted Tomato Sauce and Mozzarella. 15
 

Pasta

 

Mike’s Angolotti

House-made Pasta with Mascarpone-Fig filling tossed with

Del Rio Mission Figs, D’ Auvergne Blue, and Crispy Proscuitto. 15

 

Summer Stroganoff

Seared Storm Hill Beef tossed with Del Rio Cherry Tomatoes,

Basil, House-made Herb Tagliatelle and Sour Cream. 18

 

Chitarra al Tonno

Poached Albacore, Fresh Shrimp, and House-made Pasta

tossed with Spicy Tomato, Olive and Caper Sauce. 17

 

Small Plates

 

Heirloom Ceviche

Miso-Citrus Marinated Razor Clam and Rock Cod with

Heirloom Tomatoes, Charred Onions, and Lotus Root Chips. 11

 

Brewhouse Mussels

PEI Mussels steamed with Smoked Bacon, Garlic,

Whole Grain Mustard, roasted Leeks and Dixie Lager. 14

 

Wood-Roasted Quail Risotto

Marinated Vermont-Raised Coturnix Quail over

Sweet Corn Risotto with Zinfandel-Sumac Gastrique. 17

 

Sea of Cortez Scallops

Pancetta-wrapped Diver-harvested Scallops with Maldon Salt,

Heirloom Melon Salad and Aged Balsamic Condimento. 21

 

California Albacore

Pan-Seared Local Tuna over a Summer Bean Ragout

with Cucumber, Preserved Lemon and Watermelon Radish. 18

 

Heluka Pork

Beeler’s Porterhouse-cut Chop with Peach-Cascabel Glaze

served over Smokey Romano Bean-Corn Succotash. 22

 

Wood-Fired Steak

Storm Hill Hanger Steak, Crispy Sweet Potato Fries,

Gypsy Peppers, Baby Spinach, and Red Chimichurri. 23

Salads

 

Harvest

Mixed Baby Lettuces with Honey-roasted Nectarines,

Toasted Pine Nuts and warm Goat Cheese. 8

 

Panzanella

Tuscan Bread Salad with Garlic Croutons,

Heirloom Tomatoes, Roasted Corn, Balsamic Onions,

Basil, Sherry Vinaigrette, and Gran Queso. 11

 

Caesar

Romaine Lettuce, Garlic Croutons, Classic Caesar Dressing*, White Anchovies and a Parmesan Crisp. 9

 

With Fresh Oregon Bay Shrimp add 3

 

From the Garden - Mike’s Kabocha Squash Soup

with Sage Crema and Pine Nuts

cup 4.5 bowl 8

 

Pizzas

 

Margherita

Heirloom Tomatoes, Basil, Garlic Oil, and Ovoline.16

 

The Smokey Goat

Fire-roasted Tomato Sauce, Smoked Bacon, Goat Cheese, Jalapenos, Mozzarella. 15

 

Salumi

Salami, Pepperoni, Spanish Chorizo,

Fire-roasted Tomato Sauce and Mozzarella. 15

 

Pasta

 

Summer Stroganoff

Seared Storm Hill Beef tossed with Del Rio Cherry Tomatoes,

Basil, House-made Herb Tagliatelle, and Sour Cream. 18

 

Chitarra al Tonno

Poached Albacore, Fresh Shrimp, and House-made Pasta tossed with Spicy Tomato, Olive, and Caper Sauce. 17

 

Small Plates

 

Brewhouse Mussels

PEI Mussels steamed with Smoked Bacon, Garlic,

Whole Grain Mustard, roasted Leeks and Dixie Lager. 14

 

Wood-Roasted Quail Risotto

Marinated Vermont-Raised Coturnix Quail over

Sweet Corn Risotto with Zinfandel-Sumac Gastrique.  17

 

Sea of Cortez Scallops

Pancetta-wrapped Diver-harvested Scallops with Maldon Salt,

Heirloom Melon Salad, and Aged Balsamic Condimento. 21

 

California Albacore

Pan-Seared Local Tuna over a Summer Bean Ragout

With Persian Cucumber and Watermelon Radish Salad. 18

 

Heluka Pork

Beeler’s Porterhouse-cut Chop with Peach-Cascabel Glaze

served over Smokey Romano Bean-Corn Succotash. 22

 

Wood-Fired Steak

Storm Hill Hanger Steak, House-made Potato Sausage,

Gypsy Peppers, Chanterelle Mushrooms, and Herb Butter. 24