Dinner
Starters & Sides
Yellowfin Tartare
14
Tuna, wontons, aioli, aji amarillo, capers, red onion and chives
Braised Beef And Peppers
15
Katsu sauce, peppers, garden sage, arugula bed
Firecracker Shrimp
13
Crispy Shrimp, garlic and red chili flake on a bed of greens
Grilled Caesar Salad
13
Grilled romaine lettuce, house Caesar dressing, shredded Parmesan & Parmesan crisp
Beet Salad (V)
13
Beets, goat cheese, pistachio, pomegranate arils, greens, honey balsamic gastrique
Fennel Salad (V)
13
Tangerine, endive, shaved fennel, almonds, gorgonzola, orange supremes, orange vinaigrette
Glazed Carrots (V)
12
Heirloom carrots glazed with garlic & honey
Esquites (V)
11
Roasted corn with tajin, cilantro, chipotle aioli, crema & cotija
Herbed Rainbow Potatoes
9
rosted rainbow potatoes, olive oil, herbs, sea salt
Piru Burger
15
House made ground beef patty, american cheese, grilled onions, “Piru sauce”. Served with herb rainbow potatoes
Risotto Milanese
28
Tender braised beef cheek, creamy saffron risotto, herbs, Parmesan & red wine Demi-glace
Pork Shoulder
25
Tender pork, sweet potato, lime, cilantro and red onion relish
Crispy Chicken Paillard
23
Breaded chicken cutlet, fresh herbs, garlic, lemon, caper sauce with a side of corn and squash
Chef Inspired Catch of the Day
28
Fresh fish of the day with Chef’s seasonal accompaniments
Chef’s Pasta Special
25
please ask your server for today’s inspiration
Flat Iron Steak
28
8 oz Choice steak topped with chimichurri, served with ratatouille and red pepper piperade
8 oz Choice steak topped with chimichurri, served with ratatouille and red pepper piperade
39
14 oz choice steak, leek and Yukon gold potato gratin and asparagus
Roasted Airline Chicken Breast
25
Brined roasted chicken with creamy spinach, sun-dried tomato velouté sauce, and a bed of farro
Croissant Bread Pudding
12
Bread pudding, dulce de leche, vanilla bean ice cream
Chef’s Homemade Ice Cream
11
Local product inspired flavors