Happy Hour

(no reservations, seating is first-come, first-served)

MONDAY-FRIDAY
3PM-6PM

indulge

OYSTERS ON THE HALF SHELL*

CHEF’S CHOICE WITH COCKTAIL SAUCE, MIGNONETTE 1/2 dozen 22

STEAK TARTARE*

TORN GARLIC POPOVERS, FRENCH MUSTARD DRESSING 9

CRISPY MAITAKE MUSHROOMS

TRUFFLE AIOLI, ROASTED GARLIC 10

CITRUS HAMACHI CRUDO

ORANGE AGUA-CHILI, BLOOD ORANGE, RED ONION,
GARLIC CHIPS, CHILI OIL 24

LOBSTER AND SHRIMP COCTEL

AVOCADO, TOMATO COCTEL, TORTILLA CHIPS 22

CRISPY OXTAIL QUESADILLA

OAXACA CHEESE, FRESH MASA, ESCABECHE 18

POTATO CRUSTED CALIFORNIA BASS 

GARLIC AIOLI, FRIED PARSLEY, LEMON, SALT, VINEGAR 10

FRIED CHICKEN

FRIED HERBS, HOUSEMADE HOT SAUCE, LEMON 32

ELLA CAESAR*

SOFT COOKED EGG, FRIED CAPERS, FINES HERBES 8

ARTISAN CHEESE BOARD

HONEYCOMB, MARINATED OLIVES, CROSTINI 18

IMBIBE

THE REAL GIN AND TONIC

HOUSEMADE TONIC, GIN, SUCANAT, SPARKLING WATER, CITRUS 8

OLD FASHIONED

FOUR ROSES BOURBON, SUCANAT, BITTERS 12

SPICY CAMILO MARGARITA

HABANERO TEQUILA, PINEAPPLE, LIME, AGAVE 11

ELDERFLOWER SPRITZ

SPARKLING WINE, ELDERFLOWER, LEMON 10

TITO’S MARTINI

VODKA, OLIVE BRINE, CASTELVETRANO OLIVE 10

BANANA DAIQUIRI…

DARK RUM, LIME, BANANA 10

SOMMELIER’S SELECTIONS

RED WINE, WHITE WINE & BEER 6

*SERVED RAW OR UNDERCOOKED OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS, CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.