Our Club
Flowers Pinot Noir
Description:
2020| Sonoma Coast, California, United States
Medium ruby in color. Aromas of cranberry, deep raspberry and Santa Rosa plum are woven with top-notes of anise and coastal redwood spice. The palate is perfectly balanced with flavors of cherry and peach pith, broad tannins and textures of stone fruit flesh, together complimenting the bright acidity that leads into a long, fresh finish.
Suggest Pairings:
Heirloom Carrot Risotto
Truffle Fries
Fried Chicken Sandwich
Description:
Danny’s special blend of spices, herb coleslaw, sumac and tahini aioli, roasted eggplant tapenade and served with za’taar fries
Gabe’s Aged Bone-In Ribeye 16oz.
Description:
Grilled grape reduction + endive + treviso + shoestring potatoes + roasted garlic + herbs
Garesio Barolo Cerretta
Description:
Color:- Deep garnet red colour.
Nose:- The bouquet on the nose is intense and complex with scents of red berries, tobacco, pepper and white flowers.
Flavor:- On the palate it is full and enveloping with soft tannins typical of the Cerretta cru. Leaves the mouth clean with a persistent, rich aftertaste.
Gem Lettuces
Description:
deglet noor dates, goat cheese, fresno chiles, sunflower seeds, shaved fennel, cucumber vinaigrette
Gem Lettuces
Description:
From the gardens of Santa Barbara farms, babe farms baby frisee, deglet noor dates, drake family farms fresh chevre, pickled fresno chiles, toasted petites, shaved baby fennel, herb lime honey vinaigrette
Gem Salad (Chef’s Favorite)
Description:
local baby gem lettuce, savory croutons, parmesan, shaved Spanish aged cheese, citrus
Gnocchi
Description:
Saffron & corn cream sauce, mixed toy box squash, rainbow cauliflower, crispy lollipop kale
Gnocchi
Description:
saffron & corn cream sauce, local summer squash, purple cauliflower, squash blossom, scorzone truffle
Gravlax
Description:
herb and citrus cured ora king salmon, aji amarillo, herb oil, ginger infused coconut milk, cucumber, crispy sweet potato, micro greens.
Gravlax & Caviar
Description:
House cured king salmon gravlax, kaluga caviar, citrus emulsion, beet root, Persian cucumber, radish, espelette pepper, fresh chevre, dill