lunch
SMALLS
little gem salad, radish, fennel, avocado + cucumber dressing 9.73
roasted tomato bisque, micro basil 8.73
truffled fries, parmigiano-reggiano, aioli, pomegranate ketchup 7.73
blistered shishito hummus, cucumber chips, crackers, paprika, olive oil 6.73
poached salmon crostini, avocado, arugula, asparagus 12.73
brussels sprouts, asian bbq sauce, scallions 9.73
bavarian pretzel, mustard, beer cheese 6.73
deviled eggs, mango chutney, garam masala 7.73
mac + cheese, calabrian chili, mozzarella curds, parmesan, prosciutto 9.73
citrus scented olives, crispy potatoes, thyme, chili oil 6.73
MAINS
clams, green pepper romesco, white wine, pistachios 18.73
ahi + farro salad, hemp seed tabbouleh, avocado, radish 18.73
pork belly sandwich, leek vinaigrette, charred fresnos, arugula, pickled veggies 15.73
jidori chicken chopped, kale, spinach, quinoa, corn, ricotta, dried cherry, agave vin 15.73
poke tacos, ahi tuna, napa slaw, spicy crème, crispy wonton 16.73
leroy’s burger, holey cow cheese, bacon jam, house pickles, truffled fries 16.73
grilled cheese, tarragon-dijon mayo, grilled onions, spinach, tomato bisque 13.73
local, sustainable, fresh
we are committed to the above food principles. our menus will seasonally change to maintain these
practices. we are proud to partner with the many local farmers, brewers, and manufacturers whose
products will keep our menu diverse and exciting.
chef de cuisine | Ronnie Schwandt
sous chef | Andrew Addleman
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
*73 cents is an effort to continue paying our staff a fair wage without cutting hours or jobs while keeping up with the
increase in cost of doing business in California.