Dinner Menu

BITES

Fried Truffled-Black Eye Peas 4.00

Blistered Chiles 4.00

Candied Swine “Jolly Rancheros” 5.00

Carnitas stuffed Cheddar Biscuits 5.00

House Smoked BBQ Pork Ribs 6.00

Oxtail Sopes 6.00

Housemade SOUP. 6.99

Castroville ARTICHOKE, marinated and fire-roasted with sun-dried tomato aioli. 9.90

Dungeness CRAB CAKES with roasted red pepper-cumin vinaigrette and spicy cucumber salad. 11.95

EMPANADAS with smoked tri tip, Hatch green chile and avocado crema. 8.75

BUFFALO CARPACCIO with crispy capers, shallots, chile morita aioli and asiago cheese. 11.00

Russet POTATO SKINS with jack and cheddar cheeses, chipotle sour cream and three salsas. 7.99

Baker’s DOUBLE SMOKED BACON with pear tomatoes, corn, jalapeno and pigweed salad. 9.25

Grilled FLATBREAD with roasted garlic puree, point reyes bleu, chipotle-onion marmalade, arugula. 9.50

QUESADILLA - different every day (add our avocado salsa 3.95). 8.65

Crispy CALAMARI with orange-sesame dipping sauce. 8.95

ICEBERG WEDGE with garlic bread crumbs, roma tomatoes and blue cheese dressing. 8.95

MIXED GREENS with pecorino cheese, seasoned walnuts and curry vinaigrette. 8.25

BUTTER LEAF with beets, tomatoes, blue cheese & roasted jalapeño-raspberry vinaigrette. 9.50

Wild ARUGULA with hearts of palm, pickled onion, grapefruit and agave-pumpkin seed vinaigrette. 8.99

HEARTS OF ROMAINE with Caesar dressing, asiago cheese and housemade croutons. 8.95

CHINESE CHICKEN Salad. 14.95

Grilled PRAWNS on Penne Pasta with a leek, pea and bacon creole cream. 24.00

Balsamic-Chile Marinated PORK Tenderloin with honey-onion-chipotle marmalade. 20.50

Natural NEW YORK STEAK with house-made steak sauce, hominy gratin and smoked cauliflower. 37.00

Mustard-Soy Marinated SKIRT STEAK with yam gratin. 25.95

Wood Grilled “Certified Angus” HAMBURGER with french fries 11.25 (add cheese .50)

(add the ”WORKS” {cheese, avocado, bacon, mushrooms & grilled onions} 4.50)

Half-Rack Barbecued BABY BACK RIBS with cole slaw and cayenne-potato yam cake. 20.50

House-Smoked Half CHICKEN with mild-smoked chile butter, baby artichokes and red potatoes. 21.99

ANGEL HAIR pasta with blistered pear tomatoes, corn, grilled squash, fresh mozzarella and Pesto. 20.00

SEA BASS VERACRUZANA with capers, olives, tomatoes and cilantro rice. 26.00

DUCK BREAST with tortilla-squash chilaquiles, Oaxacan mole rojo and duck confit tamale. 28.00

Crispy PORK SHANK with red pepper-mashed potatoes, chile verde and apple-jicama slaw. 23.50

Red chile-beer braised SHORT RIB with green chile-cheddar mashed potato and Mexican street corn. 25.95

Pumpkin Seed Crusted Loch Duart SALMON with chipotle-lime vinaigrette. 25.00

POBLANO PEPPER stuffed with quinoa, corn, beets, Cotija cheese and pea shoots. 18.00

SPLIT ENTRÉE 4.00

Executive Chef: Cy Yontz / Sous Chef: Eduardo Coronel

A gratuity of 18% may be added for parties of eight or more. We will happily split checks up to four ways evenly.