Lou & Herbert's

Bright and buttery Sicilian olives marinated with citrus zest, fresh herbs, and a subtle touch of Calabrian spice

House-roasted nut blend tossed in aromatic sweet and savory spices

Served on ice (5). Choose from the beer selection above

(4oz each) Sierra Nevada Pale Ale, Sierra Nevada Hazy Little Thing, Sierra Nevada Seasonal, Sierra Nevada Pils Premium Lager

crushed avocado, fried or scrambled eggs, pico de gallo, herb salad

scrambled eggs, melted cheese and tomatoes, bacon, fennel sausage

fried or scrambled eggs, potatoes, choice of bacon or sausage, sourdough bread

tito's vodka, filthy bloody mary

sparkling, orange juice

Sparkling Albarino, Anduras Island CA

Blanc De Noir Brut, Champagne FR

Chardonnay, Loire Valley, FR

Rose Pet Nat Pinot Noir, Burgenland AU

Champagne, FR

Hendrick's gin, Vigie's Limoncello, Aperol, hibiscus tea, lemon, simple syrup

Vida mezcal, lime, Genepy, Luxardo Maraschino, absinthe

Monkey Shoulder Scotch, lemon, ginger, white honey

Strawberry-infused grey goose vodka, sparkling wine, Peychaud's bitters, lemon oil

Woodford Reserve bourbon, lemon, rosemary, egg white, angostura bitters

Woodford Reserve bourbon, honey syrup, fresh lemon, Angostura bitters, muddled mint

Gray whale gin, Ketel One vodka, Lillet Blanc, flamed lemon oil

Bombay sapphire gin, coffee bean-infused campari, Dolin rouge, fig bitters

oat milk, almond milk

Ask about our rotating taps!

Italian sausage, pepperoncini, ricotta and parmesan cheese, arugula

charred pork belly glazed in gochujang BBQ sauce, pickled slaw, cilantro, shaved red onion, radish, flour tortilla (2 per)

Daily 11:30am – 10pm

Daily 6:30am – 10:30am

Daily 11:30am – 10pm (kitchen closes 9:30pm)

Roasted turkey, sliced avocado, bacon, heirloom tomato, and togarashi aioli on brioche. Served with kettle chips or garden greens

Herb-marinated chicken, smoked cheddar, basil pesto, and sourdough. Served with rustic panzanella salad.

Two 3oz Prime beef, smoked cheddar, BBQ onions, house pickles, and brioche. Served with truffled fingerling potatoes.

Baked oysters with Calabrian nduja and green-garlic breadcrumbs.

Poached shrimp with coconut-lime dressing, avocado, and cilantro.

Half-dozen freshly shucked oysters with lemon, kosho cocktail sauce, and shallot mignonette.

Rich beef-and-veal ragù finished with fresh ricotta.

Penne with oyster mushrooms, broccoli, burrata, and basil pesto.

Penne in tomato-vodka Alfredo, seared Gulf shrimp, fresh herbs

Slow-cooked pork shoulder with butternut squash purée and cannellini bean stew.

Salmon with salt-cod brandade, edamame, fava beans, sweet corn, and nduja-saffron sauce.

Pan-roasted organic breast and leg roulade with forbidden black rice and Thai coconut curry.

Pinot Noir, Languedoc FR

Red Blend, North Coast CA

Zinfandel, Contra Costa CA

Red Blend, Côtes du Rhône FR

Pinot Noir, Sonoma CA

Cabernet Sauvignon, Napa Valley CA

Red Blend, Paso Robles CA

Rosé of Syrah, Sta. Rita Hills, CA

Rosé Cinsault, Zaer Morocco

Cabernet Franc Rosé, Santa Barbara CA

Lyre's Italian orange, soda, tonic, orange oil

strawberry, banana, beet, lucuma, lemon, coconut milk

apple, maqui, blueberry, coconut milk, banana, cauliflower, lemon

pineapple, mango, carrot, lemon, coconut milk, wheatgrass, spinach

Roasted beets with whipped goat cheese, arugula, dates, and pistachio dukkah, apple cider dressing

Crisp gem lettuce, white anchovy, hearts of palm, sourdough croutons, and Caesar emulsion.

Olive tapenade with herbs, fried onion crisps, sourdough, and balsamic syrup.

Triple-cream brie baked with fig jam, toasted sourdough, and sea salt.

Dark chocolate mousse with cocoa nibs, and sea salt.

Flaky pastry filled with spiced apple-cranberry compote and brie, finished with chili-maple honey.

Still, sparkling

White Blend, Willamette Valley WA

Chardonnay, Maconnais FR

Sauvignon Blanc, Santa Ynez Valley CA

Chardonnay, Roussillon FR

Chenin Blanc, Santa Barbara CA

Bourgogne Blanc 'Éclat De Calcaire' Chardonnay, Burgundy FR