Dinner Menu

Monday – Thursday: 3 PM – 9 PM
Friday: 3 PM – 9:30 PM
Saturday: 4:30 PM – 9:30 PM
Sunday: 4:30 PM – 9 PM

Cocktails

LUBA’S FAVORITE • 10

champagne + strawberries on ice

Guava Sage Mule • 12

Sage infused vodka, guava, lime, Q ginger beer

Lychee Rose Spritz • 13

Gin, lychee, rose, lemon, sparkling wine

Herb Your Enthusiasm • 13

Rum, Ricard Pastis, matcha, basil, lemongrass, coconut milk, lime, jalapeño, fennel pollen

Beauty + The Beet • 13

Gin, beets, honey, tarragon-pepper syrup, lemon, absinthe

It's Hoppening! • 13

Suntory Toki Japanese whisky, carrot, coconut, peanut, Fresno chili, cilantro, lime

Chamomile Aviation • 13

Chamomile infused Damrak gin, Luxardo Maraschino liqueur, crème de violette, lemon

The Earl of Apricot • 13

Earl Grey vodka, apricot liqueur, apricot preserves, lemon

Strawberry Serenade • 13

El Jimador Reposado tequila, strawberry, vanilla, star anise, basil, lemon, egg whites

Blood Orange Margarita • 13

El Jimador tequila, St. Elder blood orange liqueur, blood orange, vanilla agave, lime, Tajin rim

BURNT FASHIONED • 13

Old Forester Bourbon, burnt sugar, Angostura bitters, orange bitters, rosemary smoke rinse

Starters

Cheese Board • 19

featuring three gourmet cheeses, toasted artisan bread, mustard, lavender honey, fresh berries, a selection of nuts, and olives
+ charcuterie • 10

English Peas + Mint Ricotta • 12

whipped lemon ricotta, English peas, thyme, mint, honey, toasted artisan bread

Dill + JalapeÑo Shrimp • 17

grilled shrimp, dill parsley jalapeño broth with a salad of watermelon radish, cucumber, red bell pepper, and avocado, toasted artisan bread

Crispy Artichokes • 11

crispy artichoke hearts, shaved parmesan, dill jalapeño sauce

Sweet Bacon Brussels • 15

crispy brussel sprouts with bacon, tossed in a golden raisin gastrique

George Fries • 17

hand cut fries, andouille sausage, cremini mushrooms, parmesan, feta, rosemary, sea salt, served with curry ketchup, basil aioli, chipotle aioli

Heirloom Tomato + Burrata • 15

burrata, yellow + red tomatoes, 18-year aged balsamic, basil oil, toasted artisan bread

Bone Marrow • 25

roasted bone marrow, pickled onions, radish and parsley, bacon onion jam, toasted artisan bread

Beef Carpaccio* • 19

thinly sliced raw filet mignon, shaved parmesan, arugula, pickled onions, watermelon radishes, tomatoes, scallions, white truffle horseradish aioli, 18-year aged balsamic

Grilled Spanish Octopus • 19

charbroiled octopus dusted with paprika, crispy tri-colored fingerling potatoes, charred lemon, herb + radish salad tossed in lemon vinaigrette

Soup + Salads

Soup of the Day • 9 / 13

Petit Kale Caesar • 10

kale, romaine, shaved parmesan cheese, croutons, signature Caesar dressing

Summer Peach Salad • 19

local peaches, cherry heirloom tomatoes, spinach, endives, scallions, dolce gorgonzola, candied pecans, fresh basil, 18-year aged balsamic
+ grilled or blackened chicken • 7
+ grilled or blackened shrimp • 6
+ grilled or blackened salmon • 8

ENTRÉES

Alfredo Pappardelle • 25

house made pappardelle, creamy alfredo sauce, wild mushrooms, white truffle oil, parmesan, scallions
+ grilled or blackened chicken • 7
+ grilled or blackened shrimp • 6
+ grilled or blackened salmon • 8

Short Ribs + Mushroom Ravioli • 39

72-hour braised short ribs, wild mushroom parmesan ravioli, wild mushrooms, demi-glace, cream sauce, chives

Chili Citrus Glazed Duck • 45

white pekin duck breast, carrot ginger purée, roasted tricolor carrots, kohlrabi, apple fennel salad with lemon dressing

Ribeye Steak Frites • 45

16oz. split bone-in CAB ribeye, topped with herb butter, served with hand cut rosemary sea salt fries or mixed greens salad

Filet Mignon • 49

8 oz. sous vide filet mignon, black garlic dolce gorgonzola Amish butter, crispy parmesan garlic fingerling potatoes, grilled asparagus, bouquet of fresh herbs in lemon dressing
+ butter poached lobster • 22

Seared Scallops • 39

seared scallops, parmesan and chive rice grit risotto, sugar snap peas, English peas, scallions, lima beans, and leeks, finished with lemon zest and chive oil

Local Catch • 40

seared catch of the day, spring leek emulsion, sautéed spinach with shallots and fennel, crispy fingerling potatoes, crispy leeks

Grilled Lamb Chops • 49

rosemary garlic marinated Border Springs lamb chops, pearl couscous with fresh herbs, asparagus and spinach, served with a lemon mint yogurt, finished with cilantro and fresno chiles

Grilled Duroc Pork Chop • 42

14oz grilled Duroc pork chop with a spiced espresso rub, served over mascarpone parmesan yellow stone-ground grits, and sautéed Swiss chard with bacon