Dinner Menu

BITES

Baker’s Bacon Wrapped Brussels
tomato-basil jam & sourdough dust 5

"Frickles"
corn meal-fried pickles & green goddess aioli 5

Coal Roasted Beets
cumin scented yogurt, pistachio & seeds 5

Spicy Tuna Deviled Eggs
Nduja whipped egg, marinated raw tuna, aioli and scallions 6

Kale Chips
crispy leaves and parmesan dust 4

Blistered Salmon Belly Bun
charred okra, scallions, sambal & honey 7

SMALL PLATES

Polenta Gnocchi
truffled mushroom hash, shaved asparagus, sage & fine pecorino 11

Pacific Oysters: On the 1/2 Shell
bloody mary mignonette (6) 16

Frito Pie
Fritos, American Buffalo chili, pickled jalapeños and cheddar 7

Castroville Artichoke
coal-roasted with basil pesto aioli 10

Prime Beef Carpaccio
potato souffles, black truffle aioli, radish & arugula 14

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

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

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

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

Sunchoke & Fontina Gratin
baked ooey, gooey goodness with warm ciabatta 11

GREENS & SUCH

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

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

Apples & Pecans
baby kale, Gorgonzola, white balsamic vinaigrette 11

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

Warm Napa Cabbage
chili-crusted chicken and hickory-smoked bacon with Gorgonzola cheese, spicy peanuts and sweet pepper vinaigrette 16

Quinoa & Baby Arugula
grilled green beans, fresh and sundried tomatoes, smoked almonds, feta, lemon juice and virgin olive oil 9

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

STEAKS, CHOPS & BONES

Tarpy's T-bone Steak
white cheddar-bacon mac, blistered broccolini and smoked bone marrow butter 39

Prime Angus Sirloin
bacon braised chard, roasted garlic mashed potatoes and pomegranate molasses 26

Black Angus Ribeye Steak
crispy fingerling potatoes, green beans and red pepper-cilantro chimichurri 38

Maple Brined Pork Chop
pimento cheese grits, blistered broccolini & picked pears 23

Smokey BBQ Baby Back Ribs
fries and red slaw half rack 19 full rack 29

LARGE PLATES

Roasted Artichoke Fricassee
white beans, heirloom carrots, brussels & forest mushrooms in a thyme & onion jus 21

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

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

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

“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 22

Maple Leaf Farms Half Duck
crispy skinned, rye-glazed heirloom carrots & farro, cherry-port compote 29

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

Classic Tarpy’s Meatloaf
garlic mashed potatoes, green beans and marsala-mushroom gravy 21

Tarpy’s Cobb
grilled chicken, bacon, avocado, tomato, hard cooked eggs with creamy Gorgonzola dressing 16

Mourvedre Braised Lamb Shank
kabocha squash & manchego risotto, sweet peas, pearl onions, & pan jus 31

SIDES

Braised Chard & Confit 7

Gruyère Scalloped Potatoes 6

Roasted Cauliflower and Brussels Sprout Leaves with Bourbon Syrup 5

Sweet Cream Grits and Butter 5

White Cheddar Bacon Mac 6

Rye-Glazed Heirloom Carrots & Farro 5

Kabocha Squash & Manchego Risotto 7

Tri Color Cauliflower Slaw 4

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

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