7am - 11am daily
Quick service breakfast (open at 8am on sunday, espresso service open until 2pm daily)
Sample menu below...
seasonal specialty lattes
/
chai
/
matcha
/
assorted teas
espresso
macchiato / cortado / cappuccino / flat white / latte / americano / mocha
seasonal specialty lattes
/
chai
/
matcha
/
assorted teas
daily baked goods
sourdough cinnamon roll / sourdough croissant / pain au chocolat / ham + cheese croissant / almond croissant / quiche (all eggs are organic and we use local when available)
sourdough focaccia toast
salmon lox, cream cheese, caper, onion, dill
Our croissant dough is naturally leavened 'sourdough,' and is laminated with grass fed butter from New Zealand. We use 100% organic flour. Our croissants are portioned large, about 1.5x the standard size. Each morning we bake a full spread and often sell out by mid-morning. Thank you for appreciating small batch baking and good ingredients with us :)
Lunch - 11am - 2pm | Dinner - 4:30 - 9pm
last seating 1:30 lunch, 8:30 dinner
warm olives
aleppo, rosemary, orange
tiger prawns
parsley chimichurri
chopped salad
organic + local farm greens, red onion, cherry tomato, chickpea, pepperoncini, mozz, lemon vinaigrette
farm greens
organic + local farm greens, shaved radish, buttermilk herb dressing, house crouton
meatball en sugo
lopes farm local beef, pork, pomodoro sauce, parmigiano, toasted house sourdough
braised spanish octopus
roasted potato, arugula, jalapeno, castelvetrano olive, paprika aioli
roasted veg
seasonal farm vegetable, roasted jalapeño romesco, pistachio, pickled onion
White Pies
funghi
local mushrooms, mozz, garlic confit, parmigiano
bianca
mozz, basil, confit garlic, olive oil
potato
potato, basil pesto, mozz, parmigiano
prosciutto
mozz, lapa'au arugula, lemon, olive oil
mortadella
mozz, sliced mortadella, jalapeño pistachio pesto
Red Pies
margherita
mozz, basil, parmigiano
salsiccia
pork sausage, caramelized onion, mozz
calabrese
genoa salami, mozz, serrano chili, basil, garlic confit
arrabbiata
garlic confit, shaved parm, calabrian chili
pepperoni
mozz, parmigiano
braised pork
arrabbiata sauce, mozz, lilikoi butter
Entrées
6oz crispy skin kampachi
onion soubise, mustard greens, pickled onion (dinner only)
gnocchi
potato gnocchi, crispy pancetta, pecorino, chive
cioppino
tiger prawns, kona kanpachi, tomato fennel broth, sourdough
pappardelle
house pasta made with local eggs, lopes farm beef bolognese, gremolata, parm (dinner only)
duck confit
braised cannellini beans, mustard cream (dinner only)
16oz prime striploin
horseradish creme fraîche, herb verde (dinner only)
Sides
local mushrooms
creme fraîche, garlic confit
smashed potatoes
creme fraîche, calabrian chili
veg of the day
jalapeño romesco, pickled onion, pistachio
burrata / calabrian chili / arugula / prosciutto / italian sausage / local mushrooms / italian anchovy
Dessert
lilikoi / olive oil / cappuccino / pistachio / stracciatela / chocolate
citrus olive oil cake
daily panna cotta
Cocktails
Chef’s Day Off - banhez mezcal, mac nut orgeat, pineapple, lilikoi, lime
Thistle + Cardoon - reposado tequila, cardamaro, fresh lime
The Botanist - BCN gin, aperol, fresh lemon, botanical foam
True North - compass box scotch, fresh lemon, ginger, wildflower honey, orange bitters
Marlow Old Fashioned - basil hayden dark rye, ramazzotti, cardamom, vanilla, walnut bitters
Black Cherry Manhattan - burning chair bourbon, cocchi di torino, cherry, angostura bitters
Gray Whale Negroni - gray whale gin, campari, blanc vermouth
Apéritif Spritzers
Aperol Spritz - prosecco, soda, orange
Wine List
Sparkling + Lambrusco
PROSECCO, OSTRO ‘PROSECCO BRUT,’ VENETO, ITALY
LAMBRUSCO ROSSO, LINI ‘LABRUSCA,’ EMILIA ROMAGNA, ITALY
PINOT NOIR, ALMACITA SPARKLING BRUT ROSÉ, ARGENTINA
MOLETTE/ALTESE, LAMBERT DE SEYSSEL ‘PETIT ROYAL BRUT,’ FRANCE
White
VINHO VERDE, CASAL DE GARCIA, PORTUGAL
VERDECA, ALICE VERDECA SALENTO, PUGLIA, ITALY
SAUVIGNON BLANC, LE PETIT PERROY, SANCERRE, LOIRE VALLEY, FRANCE
ARNEIS, MARCO PORELLO ‘ROERO ARNEIS,’ PIEDMONT, ITALY
CHARDONNAY, FAILLA, SONOMA, CALIFORNIA
Red
SCHIAVA, ROTTENSTEINER, ALTO ADIGE, ITALY
PINOT NOIR, OPP, WILLAMETTE VALLEY, OREGON
SANGIOVESE, CALA CIVETA ‘CANTINA DEL MORELLINO,’ TUSCANY, ITALY
BARBERA, MARCO PORELLO ‘MOMIANO,’ PIEDMONT, ITALY
FRAPATTO/NERELLO MASCALESE, CARUSO + MININI, SICILY, ITALY
NEGROAMARO, LI VELI ‘SALICE SALENTINO,’ PUGLIA, ITALY
CABERNET SAUVIGNON, TRUCHARD, CARNEROS, CA
SANGIOVESE, CHIARA CONDELLO, EMIGLIA ROMAGNA, ITALY
NEBBIOLO, MARCO PORELLO BAROLO, PIEDMONT, ITALY
Beer
HITACHINO NEST WHITE ALE
PERONI ITALIAN LAGER
VOO DOO RANGER JUICY HAZE IPA
Non-Alcoholic Beverages
Italian Soda - Rose | Blood Orange | Almond | Raspberry
Hibiscus Lychee Kombucha, Pauwela Beverage Company
Ginger Beer, Fever Tree, 200ml
Sparkling Water, San Pelegrino, 500ml
chopped salad
organic + local farm greens, red onion, cherry tomato, chickpea, pepperoncini, mozz, lemon vinaigrette
farm greens
organic + local farm greens, shaved radish, buttermilk herb dressing
tiger prawns
parsley chimichurri, corto olive oil, cracked pepper
roasted veg
seasonal farm root vegetable, pistachio, pickled onion
braised spanish octopus
potato, arugula, castelvetrano olive, tomato, jalapeño, paprika aioli
cioppino
tiger prawns, kampachi, tomato & fennel broth, chili
a note on GF
we do not have a gluten free pizza dough. instead we use high quality 100% organic flour combined with methods of natural leavening (sourdough) for our pizza dough. the result being more gut friendly and digestible. we do not recommend it for guests with extreme gluten sensitivity or celiac. that being said, we can not guarantee zero cross contamination, however our staff will do everything to minimize the risk.