(no reservations, seating is first-come, first-served)
MONDAY-FRIDAY
3PM-6PM
(no reservations, seating is first-come, first-served)
MONDAY-FRIDAY
3PM-6PM
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
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.