Food.

Our menu is a celebration of our region. We source 90% of our products from within 400 miles of the restaurant, with the majority coming from much closer. Our menu is an organic flow based on what is best on any given day. Our menu is largely vegetable focused. We offer rotating proteins with an emphasis on fish and pork. We work with local farms(southwinds farm, pivot produce) to celebrate the best of what they have, highlighting both the broader season as well as the micro seasons. We buy whole pigs from E & R Pork, butcher them in house and treat each cut differently. We source poultry from Top Knot Farms. Our seafood comes from San Diego.

We cook over an oak fueled fire, and some element of each dish has been touched by this fire.

What is on the menu one day may not be the next.

We recognize this menu format may be a bit adventurous for some guests, in an era where preplanning is the norm. We invite you to take a small leap of faith and embrace the mystery with us.

If you really want to see an example of our menu, here is a sample.