Every Wednesday-Sunday, 4:30-5:30 p.m.
Soak up the afternoon sun on our new, converted patio, while enjoying cocktail specials and a selection of discounted bottles from our wine cellar (below), along with our full dinner menu.
dinner menu for saturday, 24th of october
milo & olive bread with cultured butter & enzo’s olive oil
8marinated olives
8lavender almonds
8turnip kimchi
8fries & aioli
11
the garden of‘s gem lettuces, herbs & shallot vinaigrette
17beets & berries with avocado, red quinoa & pistachio soil
18chilled lima beans, davall’s dates & caramelized yogurt
18see canyon’s apples with pancetta, pecans & our ricotta
18weiser’s potatoes with castelfranco, coconut & mushroom xo
18
weiser’s honeynut squash, habanada pepper & avocado leaf curd
19pozole verde of hope ranch mussels & rancho gordo hominy
22lobster mushrooms with brown butter, capers & bread sauce
24sourdough linguine ‘cacio e pepe’ with monterey bay’s sea lettuces
25pan-roasted sweetbreads with golden chanterelles & yuzu cream
25
autonomy farms’ chicken with hazelnut romesco & potatoes
39baja seabass with baby turnips, carrot & garlic
41grass-fed flatiron steak with weiser’s peppers & fiore sardo
44peach-glazed pork chop with sauce charcutière
49
scoops: honeycomb ice cream, strawberry ice cream or mango sorbet
6brioche doughnuts with chocolate cream & roasted strawberry
11cuyama’s apple with candied pecans & spiced oat custard
11tres leches cake with coleman’s guava & white chocolate
11
purchase a signed copy of the On Vegetables cookbook for $49.95
executive chef: andy doubrava
executive sous chef: nestor silva
sous chef: cecilia ortiz
jr. sous chef: mat espiritu
chefs de partie: travis hayden, blake thorson, ryan chavez, candice radnoti & niko benzer
Snack Time Beverages
cocktails
rc sangria: red wine & seasonal fruit
12east meets west: bourbon & japanese whiskey, soda, yuzu
12frozen strawberry daiquiri: lots of rum, banana, fresh lime, jub jub syrup
16rc margarita: tequila, orange liqueuer, fresh citrus
12rc old fashioned: rye, bitters, demerara
12
wine specials
1/2 bottle (nv) ployez-jacquemart: brut, champagne
452016 emilio bulfon: sciaglin, friuli
452018 metrick, stolo pinot noir: san luis obispo, ca
802016 philippe badea, grenache: vin de france
50
purchase a signed copy of the On Vegetables cookbook for $49.95
executive chef: andy doubrava
executive sous chef: nestor silva
sous chef: cecilia ortiz
jr. sous chef: mat espiritu
chefs de partie: travis hayden, blake thorson, ryan chavez, candice radnoti & niko benzer
Beer
ARTISINAL BEERS ON TAP
Stone Tropic Thunder Lager 9
Escondido, CA (14 oz)
Modern Times Seasonal IPA 10
San Diego, CA (14 oz)
Allagash Belgian White 9
Portland, ME (14 oz)
AMERICAN CRAFT BEERS
Anderson Valley Brewing Co. Barney Flats Oatmeal Stout 8
Boonville, California
Deschutes Pacific Wonderland Lager 9
Bend, Oregon
New Holland Dragon's Milk Barrel Aged Imperial Stout 12
New Holland, Michigan
GERMAN BEER
Landbrauerei Schonram 12
Schonramer Pilsner (16.9oz)
JAPANESE BEER
Hitachino Nest, Red Rice Ale 14
Kiuchi Brewery
CIDER
Tin City 8
Paso Robles, California
Cocktails
SIGNATURE
Don Draper 16
1960s style old fashioned w/Old Forester Rye
Marjie 16
tequila, elderflower, mint, cucumber, fresh lime, spicy phlegathon bitters
Not Too Sweet 16
Loft & Bear Vodka, seasonal berries, fresh lime
El Negroni 16
ancho chili-infused rum, Carpano Antica, Don Ciccio e Figli Aperitivo, RC Mole Bitters
The Right Decision 16
mezcal, hibiscus, mango, fresh lime, habanero
Prohibition Gintini 16
Ford's Gin, Kimmy's Orange Wine Vermouth, lemon twist
SEASONAL
The Cocktail Formerly Known as Quince 16
pisco, Terry Ranch's quince, RC blood orange curacao, bitter orange, fresh lemon juice
The Prince's Daiquiri 16
RC rum blend, passionfruit, fresh lime, Amargo-Vallet float
Beetlejuice 16
Mezcal, See Canyon's honeycrisps, beets, Byrrh, fresh lime juice
Hot Toddy 16
asian pear brandy, rye, honey, angostura
An Ode to Lee 16
gin, yuzu, fresh grapefruit, green chartreuse, green tea
Stirred
Martinez 16
Aviation Gin, Rustic vermouth blend, maraschino
Sazerac 16
rye, Peychaud's Bitters, absinthe
Vieux Carre 16
Templeton Rye, Laird's 7 1/2, Benedictine, Carpano Antica
Baller Old Fashioned 19
High West Double Rye, demerara, Angostura
Wilshire Boulevardier 16
Old Forester Rye, Cocchi Torino, Averna Amaro
Executive Manhattan 20
Templeton Rye, Buffalo Trace Bourbon, RC Vermouth
Shaken
Moscow Mule 15
Vodka, Fresh Lime, Ginger
Penicillin 15
blended scotch, ginger, Malibu honey, fresh lemon
Naked & Famous 16
Mezcal, Yellow Chartreuese, Aperol, fresh lime
Mezcal Margarita 17
Mezcal, Brovo Orange Curacao, fresh lime, organic cane sugar
A Most Excellent Daiquiri 15
RC Rum Blend, fresh lime juice, demerara
Virgin Beverages 7
Strawberry Delicious
Grapefruit Rosemary Tonic
Sparkling Lemonade
Cucumber Limeade
wine by the glass
SPARKLING
NV Canard-Duchene 25
Authentic Brut, Champagne, France
NV Bottegan, Praj, 14
Prosecco, Treviso, Italy
NV Chateau De Breze 17
Cremant Rosé, Loire Valley, France
WHITE & ROSÉ
2009 Esterina Centrella, 'Ester' 13
Greco Di Tufo, Campania, Italy
2019 Marine Dubard, Coeur du Mont 15
Sauvignon Blanc, France
2015 Local Colour Wine Merchants 18
Chardonnay, Yamhill Carlton, Oregon
RED
2016 Nowhere in Particular 19
Pinot Noir, Willamette Valley, Oregon
2019 Domaine de la Damase 14
Grenache, Vaucluse, France
2016 Claudio Morelli, 'Suffragium' Rosso 18
Aleatico, Marche, Italy
2018 Antidoto, Tinto 17
Tempranillo, Ribera Del Duero, Spain
2013 Elyse 15
Zinfandel, Dry Creek Valley, California
2016 Laporte, Le Bouquet 14
Cabernet Franc, Loire, France
2018 Brea, Margarita Vineyard 16
Cabernet Sauvignon/Petite Verdot, Paso Robles, CA
2015 Cain Vineyard, Concept, 25
Bordeaux Blend, Napa Valley, California
DESSERT
NV Dona Ferreirinha 11
Tawny Port, Portugal
NV Henriques & Henriques 11
Madeira, 10 year
2015 Domaine Huet, Le Mont 15
Vouvray Moelleux Premiere Trie, Loire, France
2008 Disznoko, 5 Puttonyos 19
Tokaji Aszu, Hungary
2011 Cypres de Climens 16
Barsac, Sauternes, France
2005 Chateau De Myrat, Grand Cru Classe 21
Sauternes, France
1997 Cazes, Ambre 20
Riversaltes, Roussillon, France
We’re still offering curbside pickup, takeout and delivery. You can order by calling us at 310-393-7050 as early as 2 p.m. every day. For takeout, we offer 3-course meals for 1-6 people via Tock. For delivery, find us on ChowNow, Postmates, Doordash, Uber Eats and Caviar.
A 4% charge is added by the restaurant to all checks to help offer fully covered healthcare to our employees. Please let us know if you have questions. Thanks for supporting a healthier staff!!
