Starters ~ -Pinchos

Although we strive for up to date excellance, all menus are subject to change.  

Wild Mushroom Polenta: Wild mushrooms sautéed with Pedro Ximénéz sherry, rosemary, garlic and butter over polenta cakes/14

Charcuterie Board: Rotating selection of mouthwatering cured meats. Served with dijon mustard and baguette/18
Add chicken liver mousse/6

Cheese Board: House selection of domestic and imported cheeses, Marcona almonds, apples, and baguette/17

Oysters on the Half shell: Fresh, local oysters served with lemon and fresh grated horseradish. 1/2 dozen/16

Potato Croquettes: Savory fried fennel-bell pepper croquettes over greek yogurt & topped with Dungeness crab/18

Mussels McCarron: Fresh local mussels steamed with white wine, fennel, cream, and a splash of Pernod. Served with lots of grilled bread/17

Angels on Horseback: Marinated prawns wrapped in Prosciutto di Parma and gently grilled. Served with apples and greens/16

Stuffed Peppers: Roasted poblano peppers filled with imported cheeses, garlic, & herbs. Served with saffron rice/16

Carne a la Parrilla: Four skewers of Angus beef marinated Argentinian style and grilled. Served with chimichurri, delicate saffron rice, and greens/20