Check our calendar for Pre-Theater Dining event dates.

Call (510) 849-0211 or click here to reserve your table today!

SAMPLE DINNER MENU

Starters

House~Smoked Trout with lightly cooked artichoke hearts, baby arugula, raspberry emulsion, and toasted brioche. 10.95

Baby Spinach Salad with crumbled chevre, shaved white peaches, roasted golden beets, almond slivers, and beet vinaigrette. 9.95

Entrees

Lamb Shank braised with shallots and Cabernet Sauvignon, served with olive oil-steamed kale, confit of Brussels sprouts, lima bean hummus, and crispy tangelo zest. 21.95

Seared Wild Salmon with “risotto” of English sweet peas, white wine, spring onions, and house-made creme fraiche, garnished with cucumber salad.  20.50

Chicken Montadito Crispy-skin breast served with pan-roasted ground leg & thigh, fresh watercress, spring crudités, and sofrito emulsion. 18.95

Roasted Poblano Pepper stuffed with house-made ricotta, sweet corn, baby zucchini, squash, and leeks, garnished with roasted avocado, house-made totopos, and Thai basil. 16.95

Dessert

Apple~Macadamia Nut Bar with white chocolate ganache and vanilla crème anglaise. 6.95

Poached Pears Fresh bosc pears poached in house-spiced amaretto syrup. 6.95

Chef Erick Balvazq

18% Gratuity will be added for parties of 5 or more. Corkage fee is $15.

Check our calendar for Pre-Theater Dining event dates.

Call (510) 849-0211 or click here to reserve your table today!