Cuisine
American
California

Neighborhood
Downtown / Gaslamp

Cross Street
Front Street

Ambiance
Fine Dining

Dress Code
Business Casual

Features
Private Rooms Available
Bar Dining
Lounge
Chef's Table
Full Bar
Personal Wines Welcome (Corkage Fee)
Wheelchair Access

Reservations
Suggested

Parking
Free Valet

Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa

Private Rooms
parties of 25-140 people.

Hours
Sunday - Thursday:
5:30pm - 9:00pm

Friday & Saturday:
5:30pm - 10:00p

THE BEGINNING

Brian’s Signature
CARLSBAD SQUASH BLOSSOMS 11
sweet corn sauce, sungolds, frisée salad

CLASSIC CREATIONS

SEASONAL SOUP 9
this evening’s preparation

LOCAL BABY LETTUCES 11
cucumber, shaved radish, baby fennel, white balsamic vinaigrette

SUMMER FRUIT TASTING 10
white nectarine, fromage blanc, wild arugula, marcona almonds,
peppercorn vinaigrette, Caramelized figs, la quercia prosciutto, chilled melon shooter

BEET & GOAT CHEESE NAPOLEON 12

INNOVATIONS

CHILLED PACIFIC OYSTERS 3ea
red wine mignonette,
harissa, lemon

SPAGHETTI LA A CHITARRA 14
dungeness crab, spring onion,
preserved lemon, corn, watercress

HEIRLOOM TOMATOES 12
buratta, blood orange oil,
trio of flakey salts, peppercress

TUNA, TUNA, TUNA 13
tartare: nicoise style
carpaccio: black pepper aioli, fried artichoke
confit: bottarga, arugula, preserved lemon

Lisa’s Signature

THE BOA 10
domaine carneros sparkling, elysium black muscat,
aqua perfecta, raspberry liqueur

ARTISAN CHEESE

fresh honey comb walnut raisin bread, seasonal accompaniments
selections of one: 9
selections of three: 12
selections of five: 16
selections of six: 20

BANDAGE~WRAPPED CHEDDAR
Modesto, CA
cow’s milk, assertive, subtle fruit and floral

ST. PETE’S BLUE
Faribault, MN
semi firm, cow’s milk, creamy balance of sweet and sharp

COWPIE
Telford, PA
raw cow's milk, semi-soft, mushroom flavor

PLEASANT RIDGE RESERVE
Dodgeville, WI
raw cow’s milk, hard cheese with nutty flavor

ACAPELLA
Santa Rosa, CA
goat's milk, soft ripened, tart finish

SAN ANDREAS
Petaluma, CA
firm raw sheep’s milk cheese with a rich and buttery character

THE MIDDLE

from the sea

MAINE SCALLOPS 29
zucchini fondue, baby squash, porcini,
heirloom tomato-clam blossom vinaigrette

WILD TROLL KING SALMON 33
summer succotash, smoked bacon, cucumber salad, green goddess

OLIVE OIL POACHED NORTHERN HALIBUT 32
black rice risotto, rock shrimp,
baby leeks, baby carrots, rapini, sauce american

from the land

BRANDT FILET MIGNON 39
yukon gold puree, ratatouille, short rib agnolotti, cipollini onion jus

BRANDT BEEF BONE– 18oz RIBEYE 45
watercress, spring onion, pancetta, butterball potato, blue cheese butter

NIMAN RANCH PORK TENDERLOIN 34
anson mills polenta, guanciale, maitake, fava, port jus

SONOMA DUCK 36
vegetarian entrée prepared upon request

SIDES

YUKON GOLD potato puree 4

POLENTA mushroom ragout 6

SLOW COOKED ROMANO BEANS soffrito 6

SPINACH lemon, garlic 6

SLICED HEIRLOOM TOMATOES micro basil 6

MARINATED OLIVES preserved lemon, thyme 3

GRILLED SPRING ONIONS 6

Chef de Cuisine: BRIAN SINNOTT Wine Director & General Manager: LISA REDWINE, C.S.