Canvas Brut, Sonoma, CA NV –

La Marca Prosecco, IT NV –

Torresella Prosecco Rosé, IT NV –

Moët & Chandon Brut Champagne, FRA NV –

Veuve Clicquot ‘Yellow Label’ Brut Champagne, FRA NV –

Chandon ‘By the Bay’ Blanc de Blancs, CA NV –

Fleur de Mer, Provence, FRA ’21 –

‘The Palm’ by Whispering Angel, Provence, FRA ’20 –

Vanderpump, Provence, FRA ’19 –

Canvas, CA ’21 –

Santa Margherita, IT ’20 –

Cheesecake of the Moment –

(Daily flavor, seasonal compote, whipped cream)

Chocolate Espresso Mousse Cake –

(Ibarran chiffon cake, prickly pear coulis, pistachio gelato)

Vanilla Crème Brûlée –

(Chocolate biscotti, vanilla bean biscotti, whipped cream, fresh berries)

Piña Colada Panna Cotta –

(Coconut panna cotta, pineapple jam, seasonal berries – Vegan)

Stone Fruit Bruschetta –

(Grilled lemon thyme pound cake, honey Devonshire cream, grilled stone fruit, honeycomb)

Sorbet or Gelato –

(Ask server for seasonal flavors)

Dessert Sampler –

(Choose three of your favorite desserts)

Grilled Octopus:

Served with patatas bravas, chermoula, vegan tzatziki, and tomato jam.

Seasonal Toast

Whipped brie, strawberries, pickled blueberries, blood orange glaze, candied pecans, and purple watercress.

Oysters* 1/2 dz:

Served with fresno hot sauce, shishito, guava mignonette, and lemon. Market Price (MP) Crispy Brussels:

Mussels:

Served with Spanish chorizo, white wine, herb butter, and grilled bread.

Beef Carpaccio*:

Served with blood orange and tomato salsa, arugula, and pecorino.

Calamari:

Served with calabrian aioli, lemon, and togarashi.