The Barrel Room

Mashed purple Okinawa potatoes, delicata squash, heirloom carrots, Tokyo turnips, pomegranate, basil.

Spicy serrano glace, sweet potato, salsa romesco, blistered shishito peppers.

Celery root & potato puree, carrots, broccoli rabe.

Spinach, roasted tomato, green and yellow squash, corn parmesan, crispy pancetta (optional).

Accouterments, fresh fruit, apricot preserves, baguette.

Vermont white cheddar, salsa romesco, piri piri aioli.

Charred zucchini puree, red wine vinaigrette, pomegranate, pumpkin seeds, greens.

Roasted tri-color cauliflower, cauliflower puree, sun-dried tomato, artichoke, cured olives.

Orange pickled fennel, spring greens, frisee, avocado.

Charred zucchini puree, red wine vinaigrette, pomegranate, pumpkin seeds, greens.

Trout roe, jalapeno and Meyer lemon remoulade.

Goat cheese, almonds, currant gastrique, bacon.

Mango, cantaloupe, citrus, pineapple, and grapefruit.

Brown bread and molasses with a hint of rose, caramel, and spices.

Pear, citrus, apple.

Black currants, grilled pears, Dutch cocoa, sweet malts.

Honey, lavender, melon rind, wild-flower blossom, delicate hops.

Roasted malt, caramel, nutty finish.

Grapefruit, passionfruit, honeydew, blueberries, and pineapple.

Tangerine, strawberry, passion fruit, papaya sorbet, intense hops.

Dried fruit, caramel, toasted nuts, warm spices.

Candied fruit, cinnamon, vanilla.

Lapsang souchong, jasmine green, chamomile flower.

Decaf or regular.

House pickles, Dijon mustard, and baguette.

Preserves, fresh fruit, and baguette.

Charred zucchini purée, almonds, golden raisins, and toast.

Cured black olive, sun-dried tomato, and artichoke.

Citrus chili marinade.

Arugula, radicchio, French vinaigrette, and Gruyère.

White wine mignonette.

Made in collaboration with our neighbors at Devil's Teeth Bakery.

Made in collaboration with our neighbors at Devil's Teeth Bakery.

Made in collaboration with our neighbors at Devil's Teeth Bakery.

Fresh fruit.

Berry coulis.

Cherry rosemary lamb glace.

Spinach, spring vegetables, and parmesan.

Shallot balsamic cocktail sauce, lemon.

Sorrel salsa, demi-glace.

Fresh herbs, sherry vinaigrette.

Sesame, sriracha, crispy wontons.

Salsa verde.

Amaro Montenegro, Dubonnet & blood orange juice. A bittersweet low ABV cocktail served up for summer sipping.

Redwood Empire pipe dream cask strength, barrel-smoked maple syrup, angostura bitters, orange bitters. A powerfully delicious old-fashioned with a smoky, opulent depth.

Dad's hat Pennsylvania rye, sarsaparilla syrup with vanilla, Brucato woodlands amaro, soda water, vanilla ice cream. A delicious reminder of the origin of independence, from Pennsylvania, the home of liberty, rye whiskey, and the root beer float. We bring our revolutionary take on the classic soda fountain drink.

Gloria tequila blanco, chipotle passion fruit syrup, green chartreuse, lime juice. A flirty spark of tequila, smoky passion fruit heat, and a sultry herbal kiss.

Beef tallow infused mezcal, angostura bitters, orgeat, lemon juice. A twist on a Trinidad sour, full-bodied with rich notes of smoke and spice. Like a summer barbecue at the beach.

Redwood Empire lost monarch whiskey, Douglas Fir liqueur, Cabernet Sauvignon syrup, egg white, lemon. A smooth, woodsy blend of whiskey and fir with a hint of red fruit and citrus. Light, airy texture with a crisp, forest-fresh finish.

Barr hill gin, earl grey syrup, Dashfire lavender bitters, egg white, lemon a gin sour with a sophisticated and aromatic bergamot and black tea twist.

Okolehao Hawaiian moonshine, macadamia nut liqueur, lime, kona pepper, simple & pineapple juice. Our version of the classic mai tai, with a kick like Johnny Cash himself.

Mashed Okinawa purple potatoes, Tokyo turnips, delicata squash, heirloom carrots, pommegranate.

Miso glazed sweet potato, broccoli rabe, spicy serrano pork demi-glace.

Fries, heirloom tomato & green salad.

Juniper, citrus, and floral notes layered botanicals with a touch of carbonation; very Negroni.

Orgeat, fresh raspberries, mint, lemon, soda. Nutty and fruity, with citrus zest, herbal mint, and fizz.

Rhubarb, rose water, lemon water, soda. Floral and citrus-forward, with a hint of sweetness and complexity.

Bayview pasta linguini, shallot, wine, and horseradish.

Parmesan meyer lemon fonduta, toasted walnuts, fried sage.

Bayview pasta linguini, lemon, white wine garlic butter sauce, chili flakes, herbs.

Paolo Scavino | Brancaia Tre Rosso | La Bergerie • Full-bodied European classics.

Olivia Brion | Patricia Girlan | D’Alfonso & Curran • Three styles of pinot from both coasts.

Rouge Valley, Southern Oregon

Tuscany, Italy

Anjou, France

Napa Valley, California

Langhe, Italy

Santa Barbara, California

Santa Cruz Mountains, California

Alto Adige, Northern Italy

Sonoma, California

Bandol, France

Seasonal greens, sherry vinaigrette, parmesan.

Local honey herb yogurt dressing, carrot, citrus pickled fennel, sliced avocado.

Pinot noir, Pinot Meunier, Pinot Blanc. Tenterden, Kent, England

Tenterden, Kent, England

Chardonnay, Pinot Noir, Pinot Meunier. Russian River Valley, California

Russian River Valley, California.

House made pickles, accoutrements, apricot preserves, mustard.

Truffle pate, garlic confit, parmesan, aioli.

Lemon, smoked sea salt.

Vermont cheddar, piri piri aioli.

Trout roe, jalapeno meyer lemon remoulade.

Lemon, brussels almond pesto, parmesan, and bacon.

Garlic or regular.

Marinara.

Lemon oregano sauce, Greek yogurt.

Goat cheese, almonds, bacon, currant gastrique.

Oliva Brion 'Taquine' | Passerelles Anjou Blanc | Catalina Sounds Sauvignon Blanc • Intense, bright, and delicate.

Trefethen | Sister’s Run | Cantadora 'Heart of Gold' • Three very expressive styles of this classic grape.

Clarksburg, California

Sonoma, California

Barosssa, South Australia

Napa Valley, California

Napa Valley, California

Napa Valley, California

Marlborough, New Zealand

Napa Valley, California

Old Mission Peninsula, Michigan

Napa Valley, California

Anjou, France

Willamette Valley, Oregon

Mango, papaya, pineapple, and honey.

Stone fruits, honey, white flowers, and orange marmalade.

Salted licorice, berries, and floral notes.

Salted licorice, berries, and floral notes.

Marmalade, nutmeg, coffee, and almond.

Paolo Scavino | Brancaia Tre Rosso | La Bergerie • Full-bodied European classics.

Olivia Brion | Patricia Girlan | D'Alfonso & Curran • Three styles of pinot from both coasts.

Oliva Brion 'Taquine' | Passerelles Anjou Blanc | Catalina Sounds Sauvignon Blanc • Intense, bright, and delicate.

Trefethen | Sister's Run | Cantadora 'Heart of Gold' • Three very expressive styles of this classic grape.