Lunch & Dinner
Thursdays - Sundays 4 - 9pm*
*limited menu from 3-4pm w/ last seating at 7:45pm
breads & nibbles
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popstachio ~ 5
organic popcorn, glazed pistachios & smoked paprika
crostini ~ 10
with smoked albacore rilette, aioli & scorched horseradish
grilled cheese of the day ~ 10
sourdough with roasted tomato & red bell pepper bisque
house made garlic knots ~ 7
with poached garlic and compound butter
flatbread pizza of the day, chef’s choice ~ 12
prelude
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humboldt bay oyster - raw, ask your server ~ 2.5
humboldt bay oyster - baked ~ 2.5
with capocollo, arugula & goat chèvre
truffled quail egg shooters ~ 14/18
on a nest of smoked carrot slaw - sober or drunken
board of the day ~ 18
chef's selection of charcuterie, fromage, pickled
veggies, fruits & spreads
mezze platter ~ 16
traditional & beet hummus with roasted red bells, dolmades, local olives & flatbread
soup du jour ~ 6
served with a house made garlic knot
vegged
_____
market caesar ~ 12
with parmesan pepino crisp & turmeric croutons,
smoked quail egg & white anchovy
arugula & baby greens ~ 11
pome fruit, roasted chickpea, cranberries, avocado
dressing & papadum
chickpea cakes ~ 13
with house made tzatziki dressing, avocado & cashew salad
phyllo cigars ~ 15
roasted roots, cabrales blue cheese, house tapenade with spicy gochujang & tzatziki
hearty
_____
rubano griller ~ 14
lavash flat bread with pastrami, jarlsberg cheese, smoked kraut & microgreens
slow cooked birria ~ 20
with corn picadas, a tomato-corn-bean relish, pickled
onions & cotija
duck confit ~ 19
with sweet potato & edamame hash, five spice demi-glace, goat chèvre, microgreens
from the sea ~ market price
encore
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crème brûlée of the day ~ 10
seasonal fruit galette ~ 10
house made puff pastry & topped with chantilly creme
molten lava cake ~ 10
rich chocolate cake with a molten chocolate ganache center
Brunch
Saturday & Sunday 11am ~ 3pm
crepes & pastries
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duck confit crepe ~ 13
with melted leek, roasted yam, and chèvre
grilled asparagus crepe ~ 12
with caramelized onions, wild mushrooms and blue cheese
roasted pear & apple ~ 11
with brie & brown butter topped with hazelnut crumbles
add prosciutto ~ 2
crepe of the day TBD
duck egg quiche ~ 9
chef's selection of vegetables, fromage & proteins
baked in a flaky butter crust
sweets and savories ~ ask about our selection of sweet and savory pastries baked daily
nosh & nibbles
______
popstachio ~ 5
organic popcorn, glazed pistachios & smoked paprika
soup du jour ~ 6
served with a house made garlic knot
house made garlic knots ~ 7
with poached garlic and compound butter
board of the day ~ 18
chef's selection of charcuterie, fromage, pickled
veggies, fruits & spreads
mezze platter ~ 16
traditional & beet hummus with roasted red bells, dolmades, local olives & flatbread
vegged
______
market caesar ~ 12
with parmesan pepino crisp & turmeric croutons,
smoked quail egg & white anchovy
arugula & baby greens ~ 11
pome fruit, roasted chickpea, cranberries, avocado
dressing & papadum
chickpea cakes ~ 13
with house made tzatziki dressing, avocado & cashew salad
toasts & tacos
_____
birria tacos ~ 12
two house made corn tortillas, slow cooked birria, tomato corn bean relish, pickled onions & cotija cheese
grilled cheese of the day ~ 10
sourdough with roasted tomato & red bell pepper bisque
flatbread pizza of the day, chef’s choice ~ 12
toast points ~ 12
three slices of fresh local breads toasted with olive oil
and topped with one of each:
-
house hummus, crumbled feta, pepitas, topped with pomegranate arils, fresh mint
-
whipped cream cheese, house cured lox, cucumber, capers, and sweet mustard sauce and fresh dill
-
smashed avocado, sliced heirloom tomato, crisp prosciutto, basil, finished with maldon salt
sweet treats
______
crème brûlée of the day ~ 10
seasonal fruit galette ~ 10
house made puff pastry & topped with chantilly creme
molten lava cake ~ 10
rich chocolate cake with a molten chocolate ganache center
“Love the vibe, cocktails, live music, and eats. Great downtown spot that typifies the best things in Eureka. Cocktails and menu are creative and locally sourced.
I highly recommend it!”