Once Weekly · Wednesdays

Tonight’s menu

We run out. Every week.

The kitchen cooks to what has been ordered ahead. Order now and we hold it for you.

Reserve a table

Food

Reference only. Availability changes through the night.

Tonight’s feature

Wagyu Sliders

Oklahoma wagyu, smoked gouda, sun-dried tomato aioli, brioche

$17

Cajun Shrimp & Grits

Andouille, shrimp, trinity, creole sauce, cheddar grits

$18

Pan Seared Tuna

Ahi, sesame crust, served rare

$18

Dip Trio

Three seasonal dips, warm bread, fresh veggies

$14

Seasonal Flatbread

Tomato, fresh mozzarella, basil

$16

Chef’s Charcuterie Board

Cured meats, artisan cheeses, olives, nuts, fruit

$24

Dessert

Small batch, and often gone by eight.

Tonight’s feature

Tiramisu

Espresso-soaked ladyfingers, mascarpone, cocoa

$12

Wine packages for two

Any house bottle with two glasses. Hold one ahead and it is chilled and waiting.

ProseccoFeatureItaly

Francis Coppola Prosecco

Pear and white flower, fine bubbles, dry.

Pairs with Charcuterie board

Red blendCalifornia

Conundrum Red Blend

Dark berry and cocoa, soft tannins, a rounded finish.

Pairs with Wagyu sliders

Pinot NoirCalifornia

Noble Vines Pinot Noir

Cherry and cola, light on its feet, gentle grip.

Pairs with Seared tuna

ChardonnayCalifornia

Francis Coppola Chardonnay

Green apple and vanilla, lightly oaked, creamy.

Pairs with Shrimp and grits

Sauvignon BlancCalifornia

Francis Coppola Sauvignon Blanc

Citrus and cut grass, crisp and dry.

Pairs with Dip trio

RoséFrance

Diora La Belle Rosé

Strawberry and melon, pale and dry.

Pairs with Seasonal flatbread

MoscatoItaly

Roscato Moscato

Peach and honeysuckle, sweet with a light fizz.

Pairs with On its own, late

$32 per bottle · 21 and over

Signature cocktails

Poured to order at the bar.

Black Walnut Old Fashioned

The cocktail as defined in 1806

Peachy Mule

Ketel One Peach, ginger beer, copper mug

Velvet Rose

Empress 1908 Elder Rose Gin, naturally pink

Zen Garden

Harken Lychee Vodka, St-Germain, Suzy, matcha