THOUGHTFULLY SOURCED. CAREFULLY SERVED.

We are on a journey to deliver food and beverage options that are both

healthful and satisfying by using natural, sustainable sources. We offer

beverage options that are created with fresh local ingredients that reflect

the season and have been thoughtfully sourced from our communities.

Our drinks are carefully prepared and served, always striving to honor

our guests’ individual preferences. We have already taken many steps

on this journey and are committed to doing more. Our guests, our

communities and our planet deserve it.

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The Department of Public Health advises that eating raw or undercooked beef , poultry, eggs, fish, lamb, pork or shellfish poses a health risk to everyone, but especially the elderly, young children under four, pregnant women and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.

CRISPY CALAMARI Served with smoked paprika coulis, Fresno chilies, lime 15.00

CHICKEN WINGS Buffalo or BBQ sauce, carrots, celery, ranch dressing 15.50

TRUFFLE AND PARMESAN FRIES 8.25

MARINATED OLIVES (V/VG)Served with Lavosh bread 9.00

HUMMUS (V/VG)Served with grilled pita bread, carrots, celery, heirloom cherry tomato 13.50

TORTILLA CHIPS Served with house-made roasted salsa and guacamole 11.50

S h a r e

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SHISHITO PEPPERS (VG) Served with miso aïoli, sesame soy sauce 10.50

HOUSE MADE CHICHARRONES Served with Tapatio aïoli, Mexican spice, lime 9.00

STEAK BITES Marinated steak, jalapeño, sesame seeds, green onion, Sriracha aïoli 12.50

ONION RINGS Served with Sriracha aïoli, BBQ sauce 11.50

SHRIMP COCKTAIL Bloody Mary cocktail sauce, celery, pickled lemon 18.50

CHEESE AND CHARCUTERIE BOARD

Daily selection of cheeses and cured meats, house fennel butter, honeycomb, cornichons, Marcona almonds, grilled country bread 18.50

S h a r e

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The Department of Public Health advises that eating raw or undercooked beef , poultry, eggs, fish, lamb, pork or shellfish poses a health risk to everyone, but especially the elderly, young children under four, pregnant women and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.

CHILLED PEA AND MINT SOUP (V/VG/GF)

Cup 9.00 / Bowl 11.00

ROASTED TOMATO EGGPLANT SOUP (V/VG/GF)

Cup 9.00 / Bowl 11.00

WELLNESS SALAD (V/VG/GF)Organic kale, spinach and baby frisée,

local strawberry, squash, radish,

Moroccan spiced almonds, white balsamic

Rhubarb dressing 15.00

CAESARRomaine, anchovies, Parmesan cheese,

sun-dried tomato, focaccia croutons,

house-made Caesar dressing 14.50

COBB SALADRomaine heart, cherry tomato, free range

chicken, cage-free egg, Nueske’s lardons,

avocado, Point Reyes bleu cheese,

ranch dressing 16.50

ADD TO ANY SALAD:Chicken 6.00 Salmon 8.00 Shrimp 10.00

S o u p a n d S a l a d

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LOBSTER QUESADILLAFlour tortilla, Oaxaca cheese, roasted corn,

bell pepper, pico de gallo, tortilla chips,

salsa, sour cream, cilantro 17.50

MEAT LOVERS FLATBREADBacon, pepperoni, Italian sausage,

mozzarella cheese, tomato sauce, micro

basil, shaved Parmesan cheese 16.00

HEIRLOOM TOMATO & MOZARELLA FLATBREAD (VG)

Basil, balsamic reduction 15.00

12” PIZZACheese 17.00

Pepperoni 18.00

Margherita 18.00

TACOSShredded cabbage, pico de gallo, cilantro,

Crema Mexicana, lime wedges, salsa,

guacamole, tortilla chips

Grilled Portobello 16.50 (VG)

Beer-Battered Shrimp 18.50

S p e c i a l t i e s

NEWPO

The Department of Public Health advises that eating raw or undercooked beef , poultry, eggs, fish, lamb, pork or shellfish poses a health risk to everyone, but especially the elderly, young children under four, pregnant women and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.

ALL-AMERICAN BURGERStrauss grass-fed beef , lettuce, tomato,

red onion, pickle, American cheese,

secret sauce, brioche bun, fries 19.50

CALIFORNIA BURGERStrauss grass-fed beef , lettuce, tomato,

avocado spread, white Cheddar cheese,

Chipotle aïoli, brioche bun, fries 19.50

WILD SALMON BURGER4oz wild salmon patty, lettuce, tomato,

red onion, fennel and apple slaw,

remoulade sauce, brioche bun, fries 18.50

BEYOND BURGER (VG)6oz plant-based burger patty, lettuce,

tomato, red onion, American cheese,

avocado spread, brioche bun, fries 19.50

* Gluten-free bun available upon request

CHIRASHI BOWLSushi grade ahi tuna, crab meat, sushi rice,

cucumber, avocado, tempura, sweet soy,

kimchi aïoli 25.75

12OZ ALL-NATURAL CHICKEN BREAST

Whipped Yukon gold potatoes, crispy

shishito pepper, roasted corn,

chicken jus 27.00

WILD ISLE SALMONSweet corn purée, saffron fregola,

heirloom baby squash, torpedo onions,

cherry tomato, saba 30.00

6OZ CEDAR RIVER BEEF TENDERLOIN

Truffle fries-Parmesan and herbs,

Bordelaise sauce 34.00

e n t r é e s

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THE QUIET MANA tropical cocktail, fruity but not too sweet,

made with the Duke’s Bourbon inspired by

John Wayne himself , pineapple and lemon

juice, orgeat, mint

TRUE GRITA local take on an old fashioned. The

smokiness of Ilegal Mezcal is mediated by

the grapefruit peel infusion sweetened with

the house-made wine reduction and the

Aztec Chocolate bitters binds it all together

EL DORADOA spirit forward cocktail that drinks like

a Manhattan with caramel notes from

Buffalo Trace Bourbon, a touch of sweetness

from Giffard Banane du Brésil, finishing

dry with notes of green apples from the

Gonzalez Byass Sherry

SHE WORE A YELLOW RIBBONCalifornian floral and citrus fragrance in

this bitter and sweet spritzer made with

Sparkling Rosé Wine, Amaro Angeleno,

yellow pepper. Refreshing and needed on

any summer day. Not just for the ladies

RIO BRAVOEven if you don’t like cucumber, coconut

or daiquiris, you will enjoy this cocktail

because it’s delicious, energizing and cool,

as a blend of RumHaven Coconut rum

infused with cucumber, lime and orange

juice, agave and crystallized ginger

THE LONGEST DAYAn even more refreshing version of the

Paloma with Pueblo Viejo tequila, Amaro

Montenegro, fresh grapefruit juice and a

touch of agave

Spec ialty Cockta i ls 15.00 These cocktails were inspired and created with the Duke himself in mind,

John Wayne, as this was one of his favorite hangout spots in Newport Beach

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MOJITOCruzan white rum, simple syrup,

mint leaves and fresh lime topped with

soda water 15.00

NEGRONIPlymouth gin, Campari liqueur and

sweet vermouth 16.50

SOUTHSIDETanqueray No. Ten gin, simple syrup,

mint leaves and fresh lemon juice 16.00

OLD FASHIONED Maker’s Mark Bourbon with Angostura

and orange bitters served over ice with

an orange and cherry garnish 17.00

MARTINIGrey Goose vodka and dry vermouth

garnished with an olive 18.00

©2018 eCraft

C o c k t a i l s

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CHILI MARGARITASpicy! 1800 tequila, chili infused

Cointreau liqueur, lemon, lime and

agave with a Tajín rim 15.00

MARGARITAPatrón  Reposado tequila, Grand Marnier

and agave nectar with fresh lemon and

lime juices 16.00

C o c k t a i l s

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MOSCOW MULETito’s Handmade Vodka, cucumber,

lime juice and Q ginger beer 14.00

BLOODY MARYAbsolut vodka, Finest Call Bloody Mary

mix and a dash of Worcestershire sauce

garnished with celery, lemon and an

olive 14.50

WHISKEY SOURJack Daniel’s Tennessee Whiskey, simple

syrup and fresh lemon juice 15.00

MANHATTANWoodford Reserve Bourbon, Carpano

Antica Formula vermouth and a dash of

Angostura bitters 18.00

BLOOD & SANDJohnnie Walker Black Label scotch,

Heering cherry liqueur and

orange juice 16.00

SAZERACHigh West Double Rye! whiskey, Absinthe,

sugar and a dash of Peychaud’s and

Angostura bitters 16.00

SIDECARHennessy V.S Cognac, Cointreau liqueur

and fresh lemon juice garnished with a

sugar rim 19.00

C o c k t a i l s

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PALOMACasa Noble Crystal tequila, grapefruit soda

and fresh lime juice 15.00

DAIQUIRIBacardi Superior rum, simple syrup and

fresh lime juice 14.00

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SCOTCHAuchentoshan 16.00 The Balvenie 12 yr 20.00Chivas Regal 17.00Crown Royal 16.00Dewar’s White Label 16.00Glenfiddich 12 17.00Glenfiddich 14 17.00Glenfiddich 21 33.00The Glenlivet 12 17.00 Glenmorangie 17.00Johnnie Walker Black 14.00Johnnie Walker Blue 45.00Laphroaig 21.00Lagavulin 16 22.00The Macallan 12 16.00The Macallan 18 35.00Monkey Shoulder 16.00Oban 14 yr 25.00

BOURBONAngel’s Envy 19.00 Basil Hayden’s 16.00Blanton’s 16.00Booker’s 17.00Buffalo Trace 12.00Bulleit 14.00Duke’s 15.00Duke’s Reserve 35.00Four Roses Small Batch 14.00Knob Creek 15.00Lexington 14.00Maker’s Mark 13.00Woodford Reserve 15.00

RYEBulleit Rye 14.00High West Rye 14.00Knob Creek Rye 15.00Templeton Rye 15.00Whistlepig Straight Rye 18.00

S p i r i t s

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TEA | COFFEE 5.00ESPRESSO | AMERICANO 5.00AMARO MONTENEGRO 15.00AMARO ANGELENO 15.00APEROL 13.00BAILEYS, KAHLÚA, FRANGELICO 12.00

DISARONNO AMARETTO, GODIVA 12.00SAMBUCA, PERNOD 12.00FERNET-BRANCA 14.00GRAND MARNIER CUVÉE DU CENTENAIRE 35.00GRAND MARNIER 1800 52.00

RED BERRY PANNA COTTA Shortbread, berry panna cotta, strawberry compote

NY CHEESECAKE

CHOCOLATE CRÈME BRÛLÉE CAKE (GF)

Chocolate cookie dough, chocolate, crème brûlée

CHEF’S ICE CREAMPer Scoop 3.00

11.00

A f t e r D i n n e r

D e s s e r t s

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DRAFTCoors Light 7.25Golden Road Seasonal IPA 8.50

Samuel Adams Seasonal 8.25 Local Craft Beer 8.25

BOTTLES Bud Light 7.25 Corona Light 8.25 Amstel Light 8.25 Miller Lite 7.25 Michelob Ultra 8.25 Budweiser 7.25 Corona Extra 8.25 Stella Artois 8.25 Heineken 8.25

Blue Moon 8.25 Sierra Nevada Pale Ale 8.25 Fat Tire 8.25 Lagunitas IPA 8.25 The Dude’s IPA 8.25 Hangar 24 Double IPA 8.25 Latitude 33 Blood Orange IPA 8.25 Guinness 8.25 “The Patsy” Coconut Stout 8.25

B e e r

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CANVAS BRUT BLANC DE BLANCS, ITALY Fresh flavors, flower and fruity aromas with delicate hints of unique golden apple

g 10.00 b 45.00

ZONIN PROSECCO, ITALY Fresh and fruity flavor profile make it easy to pair with any kind of food and also makes it a

delightful aperitif g 10.00 b 42.00

LE GRAND COURTAGE BRUT OR ROSÉ, FRANCE Hints of green apple, honeysuckle and toasted brioche; A delicate balance of dryness and acidity

lingers with flavors of Meyer lemon, honeydew and soft floral notes. Crisp, light, refreshing with

baby bubbles. Great length. split bottle 14.00

RUFINO MOSCATO, ITALY The wine delivers a pleasantly sweet taste, perfectly tempered by the freshness offered by its

refined bubbles g 10.00 b 42.00

M. CHAPOUTIER “BELLERUCHE” ROSÉ, CÔTES-DU-RHÔNE, FRANCE Aromas of red berries and citrus complemented by notes of stone fruit and citrus peel

g 10.50 b 45.00

THE SEEKER RIESLING, MOSEL, GERMANY Citrus, stone fruits and pineapple with a mineral-infused finish

g 9.50 b 42.00

S P A R K L I N G & R O S É

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CANVAS PINOT GRIGIO, VENETO, ITALY Creamy with aromas of lavender and hints of cinnamon, nutmeg and lemon cream

g 9.00 b 45.00

CONUNDRUM WHITE BLEND: CHARDONNAY, SAUVIGNON BLANC, MUSCAT AND VIOGNIER, CALIFORNIA

A blend of Chardonnay, Sauvignon Blanc, Muscat and Viognier; light in color, this wine opens

with scents of apricot, pineapple, honeysuckle and coconut g 9.00 b 42.00

GIESEN SAUVIGNON BLANC, MARLBOROUGH, NEW ZEALAND, 2016 This Marlborough Sauvignon Blanc is aromatically expressive and generously flavored

with freshly cut herbs and scrumptious tropical fruit with subtle notes of blackcurrant leaf

g 10.00 b 45.00

MURPHY-GOODE THE FUMÉ SAUVIGNON BLANC, NORTH COAST Fresh aromas and vivid citrus flavors with pleasant notes of citrus and

green fruit throughout g 12.00 b 55.00

CANVAS CHARDONNAY, CALIFORNIA Freshness and richness of pure fruit woven beautifully with subtle toasty oak g 10.00 b 45.00

RODNEY STRONG CHARDONNAY, SONOMA COAST Toasty vanilla and spice complexities with an elegant fullness and creamy texture

on the palate g 10.00 b 45.00

w h i t e W i n e

LA CREMA CHARDONNAYApricot, lemon, Gala apple, subtle oak and spice aromas. Lemon drop, white stone fruit,

yellow plum and Galia melon flavors. Richly textured and concentrated with a balanced

acidity that drives a lingering finish g 15.00 b 75.00

SONOMA-CUTRER CHARDONNAY, RUSSIAN RIVER RANCHESAromas of nectarine, stone fruit, white peach and oak spice are accented with hints of vanilla,

toasted nuts and a touch of butterscotch and light caramel with a subtle cinnamon spice

undertone g 17.00 b 80.00

ROMBAUER CHARDONNAY, CARNEROS, NAPA, CALIFORNIA Enticing aromas of vanilla, peach and mango are layered with apricots, cremé brûlée, butter

and a slight minerality. Those scents are echoed as flavors on the creamy, rich palate, along

with peach, pie crust and baking spices. The long, smooth finish is marked by mouthwatering

acidity g 24.00 b 115.00

KENDALL-JACKSON CHARDONNAY, CALIFORNIA Tropical flavors of pineapple, mango and papaya, with citrus notes and aromas of vanilla

and honey g 12.00 b 55.00

w h i t e W i n e

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CANVAS PINOT NOIR, CALIFORNIA Aromas of vivid red fruit with hints of spice that complement the lithe texture g 10.50 b 45.00

MACMURRAY RANCH PINOT NOIR, CENTRAL COAST Bright and fresh with crisp acidity and dense cherry fruit, showing notes of earth and spice

g 12.50 b 60.00

LA CREMA PINOT NOIR, SONOMA COASTAromas of black plum, cherry, rhubarb and hints of earth and loam. Flavors of red plum,

raspberry and blood orange are underpinned by distinctive riverstone minerality and savory

umami character g 15.00 b 75.00

CANVAS MERLOT, CALIFORNIA Pure Merlot fruit and subtle toasty spice combined with rich, ripe tannins g 10.00 b 45.00

CATENA MALBEC, MENDOZA, ARGENTINA Deep aromas of ripe red and dark fruits are joined by delicate violet and lavender notes,

with traces of vanilla and mocha g 10.50 b 45.00

TABLAS CREEK RED BLEND, PATELIN DE TABLAS, PASO ROBLES, CALIFORNIA

Like many red wines from the Rhône Valley, it is based on the dark fruit, mineral and spice

of Syrah, with the brightness and fresh acidity of Grenache, the structure and meatiness of

Mourvèdre and a small addition of Counoise for complexity g 11.00 b 50.00

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TRINITAS ZINFANDEL, “OLD VINE,” MENDOCINO COUNTY, CALIFORNIA, 2015

Sweet vanilla bean, black cherry, plum, dried strawberry and raspberry tea mingle together in

the glass to make this a complex wine g 10.50 b 45.00

CANVAS CABERNET SAUVIGNON, CALIFORNIA Subtle hints of oak and spice married with lively tannins g 10.50 b 45.00

DRUMHELLER CABERNET SAUVIGNON, COLUMBIA VALLEY A bright floral nose leads to flavors of cola and red cherries with a delicate texture and an

intense yet silky finish g 12.00 b 55.00

DECOY CABERNET BY DUCKHORN, SONOMA COUNTY, CALIFORNIA This inviting wine features layers of blackberry and black cherry, along with

notes of mocha, star anise and spearmint g 14.00 b 65.00

HALL CABERNET SAUVIGNON, NAPA, CALIFORNIA Aromatic notes of dried fig, blackcurrant, black pepper, wet gravel and dried basil g 22.00 b 100.00

VINA ZACO RIOJA TEMPRANILLO, RIOJA, SPAINBlack fruit and licorice aromas mix with subtle notes of violets and jasmine g 10.00 b 45.00

NOZZOLE CHIANTI CLASSICO, ITALYCrisp, ripe, red berry and cherry aromas and earthy undertones are shaped by vibrant,

fresh acidity g 13.00 b 60.00

CHARLES & CHARLES CABERNET BLEND, WASHINGTON Plum, blackcurrant and dark chocolate nose with a plush, velvety smooth mouthfeel g 10.00 b 45.00

R e d W i n e

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