Dinner Menu


BBQ Brisket Biscuit 
Memphis BBQ sauce, buttermilk biscuit, sweet pepper 6

corn meal-fried pickles and green goddess aioli 5

Kale Chips
crispy leaves and parmesan dust 4

La’Quercia Ham & Stone Fruit
American prosciutto, Hollister peaches and maple 5

Frito Pie
Fritos, American Buffalo chili, pickled jalapeños and cheddar 5



Carolina Style BBQ Oysters
charred scallions, cornbread and crispy bacon (half dozen) 15

Honey & Hot Sauce Glazed Ribs
slow cooked, smoked, grilled and glazed on chopped slaw 13

Castroville Artichoke
coal-roasted with basil pesto aioli 10

Dungeness Crab Cakes
green apple-avocado puree, endive and radish salad 15

Sweet Tea Brined Chicken Wings
crispy fried, honey-cayenne hot sauce and gorgonzola dressing 9

Pimento Cheese
heirloom carrots, celery and warm bread 8

Crispy Calamari
lime-Thai dipping sauce and “Srirachannaise” 10

herb goat cheese, roasted garlic, blistered tomatoes and basil 9

Creole Shrimp & Grits
grilled shrimp, Creole carrot jus and sweet pepper piccalilli 14



Roasted Beet & Baby Arugula
baby beets, whipped goat cheese, candied walnuts and orange-hibiscus vinaigrette  11

Iceberg Wedge
smoked bacon, toy box tomatoes, gorgonzola vinaigrette  10

Apples & Pecans
baby lettuces, endive, Gorgonzola, white balsamic vinaigrette  11

Chopped Kale
moonshine raisins, roasted brussels sprout leaves, cornbread, red onions and aged cheddar in bacon honey vinaigrette  12

Hearts of Romaine Caesar
sourdough croutons, Asiago and Caesar dressing  10

Warm Napa Cabbage
crushed spicy peanuts, hickory bacon, chili-crusted chicken and Gorgonzola cheese with a sweet pepper vinaigrette  15

Seared Rare Ahi Tuna
watermelon, cucumbers, basil and red onion with arugula, feta and cider vinaigrette  21

Quinoa & Baby Arugula
grilled green beans, fresh and sundried tomatoes, smoked almonds, feta, lemon juice and virgin olive oil  13

Tarpy’s Cobb
grilled chicken, bacon, avocado, tomato, hard cooked eggs with creamy Gorgonzola dressing  15

Add:  chicken  5  |  salmon  12  |  grilled shrimp  9  |  grilled sirloin  15



Sea Scallop
gin-passion fruit vinaigrette, chili oil, candied walnuts and endive  11

Pacific Oysters
on the 1/2 shell with horseradish-oxtail mignonette (6)  16

Spicy Tuna Deviled Eggs
Nduja whipped egg, marinated raw tuna, aioli and scallions  10

American Buffalo
jalapeño oil, whipped garlic, pickled celery, fried shallots and toast  13


14 oz.  Black Angus Ribeye Steak
with red pepper-cilantro chimichurri  38 

20 oz. Tarpy’s T-bone Steak
with smoked bone marrow butter  49

10 oz. Prime Angus Sirloin
with pomegranate molasses  24 

Maple Brined Pork Chop
with smoked apple mash  23

Smokey BBQ Baby Back Ribs
slow cooked, smoked, grilled and glazed    half rack  19    full rack  29


Sweet Corn Ravioli
roasted eggplant puree, corn butter, shaved radish, red wine shallots and fried kale with farmers cheese  18

Vegan Acorn Squash Gnocchi
acorn squash-chickpea gnocchi, mushrooms, summer squash and blistered tomatoes with faux Parmesan  19

Cast Iron Seared Sea Scallops
coffee-cocoa rubbed Baker’s bacon, sweet cream grits, roasted cauliflower, heirloom carrots and bourbon syrup  31

Herb Crusted Sterling Salmon
rice pilaf, roasted cauliflower and Brussels sprout leaves, lemon beurre blanc and tomato relish  23

Prawn Pasta
blistered tomatoes, corn, baby spinach, sherry-lobster cream with Asiago cheese  25    with Lobster  38

Chicken Breast Sandwich
applewood bacon, jack cheese, cilantro pesto, BBQ sauce, grilled red onion and tomato on focaccia roll  13

“Snake River Farms” Kobe Burger
1/2 lb. burger with brie, bacon, Maine lobster and truffle aioli on telera roll 23

Black Angus Burger
1/2 lb. of ground chuck, L.T.O. on a focaccia roll  11

Chili-Crusted Chicken Breasts
Gruyère scalloped potatoes, green beans and apricot BBQ Sauce  21

“Hooch” Chicken
Spring vegetables, crispy fingerlings, harrisa and salsa verde  23

Maple Leaf Farms Half Duck
seared breast, confit leg, chard, collards, squash puree and cherry-port compote  29

Guinness Braised Boar Shoulder
mustard whipped potatoes, baby turnips, heirloom carrots and spring peas in a vegetable sugo  27

Classic Tarpy’s Meatloaf
garlic mashed potatoes, green beans and marsala-mushroom gravy  20



Spiked Watermelon  4

Collards & Confit  7

Roasted Cauliflower & Brussels Sprout Leaves with Bourbon Syrup  5

Sweet Cream Grits & Butter  5

Executive Chef: Todd Fisher / Sous Chefs: Andres Diaz & Gabriel Arguelles

Split Plate Charge $2.00 / No separate checks for parties over eight