Cast Iron Grill and Bar Menu (Update 2025)

Fresh out of the oven in a cast iron pan topped with melted roasted chile butter

fresh oysters are served with house-made cocktail sauce & citrus mignonette on the side

A pound of Atlantic black mussels, served in a white wine broth with fresh corn, jalapenos, garlic and cilantro. Served with garlic bread

Two generous sized cakes of shrimp and red king crab; served with mixed greens dressed in an orange vinaigrette, smoked paprika-lemon aioli and roasted red pepper sauce

House-made pizza dough is spread with roasted garlic and topped with grilled Portobellos, fresh herbs, and parmesan cheese, and drizzled with extra virgin olive oil

Rich pork belly is oven roasted with cinnamon and cloves; served with roasted Napa cabbage and apple slaw and topped with apple cider glaze and crispy sweet potatoes

A creamy dip with spinach, artichoke hearts and roasted jalapenos; topped with toasted bread crumbs and served with crispy house made tortilla chips

Strips of calamari breaded with seasoned panko and deep fried; served with a spicy lemon tartar sauce and a garnish salad

Crispy pancetta bits and plump prawns are sauteed and served over parmesan polenta in a white wineherb sauce

House-made pork meatballs tossed in a light teriyaki glaze; served over a Napa cabbage slaw

Plump raviolis served in a roasted red pepper sauce with eggplant, capers, and pine nuts. Served with garlic bread. Wine Suggestion: Hess Select Chardonnay

Our version of this comfort classic made with sharp cheddar cheese, Monterey jack, smoked gouda, and diced ham; topped with toasted bread crumbs. Served with garlic bread. Wine Suggestion: Montevina Pinot Grigio

Fresh corn, roasted cherry tomatoes, spinach, and asparagus are tossed with creamy risotto and topped with toasted pecans. Served with garlic bread. Wine Suggestion: Kenwood Yulupa Sparkling Wine

oz. tri-tip is chargrilled and topped with a housemade chimichurri sauce; served with buttermilk mashed potatoes and sauteed vegetables. Wine Suggestion: Rock Creek Cabernet Sauvignon

A lamb shank is braised with ginger, garlic, and curry; served over smashed red potatoes and sauteed vegetables with a curry glaze and a refreshing cucumber yogurt sauce. Wine Suggestion: Castle Rock Zinfandel

An oz. chicken breast is pan seared with a rotisserie rub; served with roasted sweet potato hash and sauteed vegetables. Wine Suggestion: Wooden Valley Sauvignon Blanc

A oz. ribeye steak, seasoned and chargrilled to order is topped with herb butter; served with balsamic roasted onions, goat cheese creamed spinach, and buttermilk mashed potatoes. Wine Suggestion: St. Francis Cabernet Sauvignon

oz. of bacon wrapped meatloaf are smothered in brown gravy and topped with crispy onions; served with buttermilk mashed potatoes and sauteed vegetables. Wine Suggestion: Predator Old Vine Zinfandel

A oz. New York steak is marinated and grilled to order; served with buttermilk mashed potatoes, sauteed vegetables, creamy horseradish, and housemade au jus. Wine Suggestion: Conundrum Red

oz. of premium "White Marble Farms" bone-in pork chop marinated in sake and miso, chargrilled and topped with a lemon-thyme pan sauce; served with buttermilk mashed potatoes and sauteed vegetables. Wine Suggestion: Hahn Pinot Noir

Herbed quinoa cakes, fresh mozzarella, grilled eggplant, portobello mushrooms, and roasted tomatoes are topped with capers, herbs and a brown buttergarlic-balsamic vinaigrette. Wine Suggestion: Bogle Essential Red

Pork ribs are covered in a house-made rub and smoked, then finished on the grill with your choice of a tangy Carolina style BBQ sauce or a sweeter St. Louis style; served with sweet potato fries and coleslaw. Wine Suggestion: GV Cellars Syrah

Succulent shrimp, andouille sausage and chicken are served in this classic delta dish with rice. Wine Suggestion: Kenwood Pinot Noir

Pan seared Mahi Mahi topped with king crab, coconut beurre blanc, oranges, basil, and toasted almonds; served with rice and sauteed vegetables. Wine Suggestion: Napa Cellars Chardonnay

Pacific cod, prawns and mussels in a savory tomato and white wine broth with onions, peppers, and fennel, topped with basil aioli; served with garlic bread. Wine Suggestion: Bogle Petite Syrah

A oz. tuna steak is pan seared with a sesame seed crust; served over steamed rice and sauteed vegetables with a ponzu glaze and Japanese-style marinated cucumbers. Wine Suggestion: Hahn Pinot Noir

An oz. grilled salmon fi let is served atop smashed red potatoes and Brussels sprouts sauteed in white wine, shallots and whole grain mustard; topped with a maple-red wine glaze and fried ginger. Wine Suggestion: Clos du Bois Chardonnay

/ pound ground chuck burger, well seasoned and pan seared; topped with your choice of cheese and served on a brioche bun. Lettuce, tomato, and red onion served on the side. Suggested beer pairing: Lagunitas I.P.A

/ pound ground chuck burger, well seasoned and pan seared; topped with your choice of cheese, house-made Carolina BBQ sauce, caramelized onions, and bacon on a brioche bun. Lettuce and tomato served on the side. Suggested beer pairing: Firestone Walker

oz. tri-tip is chargrilled and served open-faced on garlic bread, topped with caramelized onion, shaved parmesan and arugula; dressed with a champagne vinaigrette. Suggested beer pairing: Heretic Evil Cousin

Herb-marinated chicken is grilled and served on a brioche bun with smoked gouda, bacon and herb aioli. Lettuce, tomato, and red onion served on the side. Suggested beer pairing: Stella Artois

Braised boneless short ribs, garlic mayo, sweet & spicy onions, goat cheese and arugula on a hoagie roll. Suggested beer pairing: Blue Moon

while you dine

house made brunch breads accompany each entree

Ketel One Citroen vodka, triple sec, fresh lemon juice and a Chambord sink; served up with a sugared rim

Hendrick's gin is muddled with cucumber, simple syrup, and fresh lemon juice

Captain Morgan spiced rum, triple sec, fresh lemon juice & simple syrup; served up with a sugared rim

Grey Goose La Poire vodka, Disaronno amaretto, simple syrup and fresh lemon juice; served up in a martini glass

Bulleit bourbon, thyme simple syrup, Angostura orange bitters, fresh lemon juice and soda water

Tanqueray gin, rosemary simple syrup, fresh lemon juice and ginger ale

Ketel One vodka, fresh lime juice and ginger beer; served in a copper mug; ID needed for copper mug

Cazadores Reposado, triple sec, fresh lime juice, agave nectar, orange juice and a Grand Marnier float

Bulleit Rye whiskey, Disaronno amaretto, fresh lemon juice and simple syrup

Stoli vanilla vodka, Bailey's, dark creme de cocoa; served in a martini glass drizzled with chocolate

Bacardi Pineapple Fusion rum is muddled with fresh mint, lime juice and simple syrup, then topped with soda water

Bombay Sapphire gin, St. Germaine Elderfl ower liquor, fresh lemon juice and simple syrup are shaken together with a Chambord sink

Ask your server

Deep Red Ale (Portland, OR)

Blond Ale (Paso Robles, CA)

Pale Lager (Belgium)

Pale Ale (Chico, CA)

Dry Stout (Ireland)

White Ale (Denver, CO)

India Pale Ale (Petaluma, CA)

Double I.P.A. (Fairfield, CA)

American Lager (U.S.A)

American Lager (U.S.A)

American Pilsner (U.S.A)

Pale Lager (Netherlands)

Pale Lager (Mexico)

Dark Ale (U.S.A)

Ale (U.S.A.)

American Double Imperial IPA (U.S.A)

Non-alcoholic beer (German)

Cabernet Sauvignon (Green Valley)

Petite Sirah (Suisun Valley)

Russian River

California

Sonoma

Sweet Riesling (Washington State)

Moscato (California)

Pinot Grigio (Amador County)

Sauvignon Blanc (Russian River)

Sauvignon Blanc (California)

Chardonnay (Monterey)

Chardonnay (Carneros) ml bottle

Chardonnay (Sonoma County)

Chardonnay (Argentina)

Chardonnay (Napa Valley)

Reserve Chardonnay (Russian River)

Chardonnay (Russian River)

California Proprietary Blend - Wagner Family of Wines

Pinot Noir (Central Coast)

Pinot Noir (Russian River)

Pinot Noir (California)

Old Vine Zinfandel (Lodi)

Zinfandel (Lodi)

Petite Sirah (California)

Cabernet Sauvignon (Sonoma)

Cabernet Sauvignon (Napa Valley)

California Proprietary Blend

Cabernet Sauvignon (Napa Valley)

Our version of this comfort classic made with sharp cheddar cheese, Monterey Jack, smoked gouda, and diced ham; topped with toasted bread crumbs.

Crisp iceberg all dressed up with avocado, tomato, bacon, julienned carrots and chunky bleu cheese dressing with a balsamic reduction drizzle .

raviolis stuffed with Portobello, crimini mushrooms, and ricotta cheese and tossed in a Thai red curry cream sauce with bok choy, celery, eggplant, zucchini, and red onion.

A bowl of our Soup of the Day served with your choice of a small Caesar or small house salad, with your choice of dressing.

Butter lettuce and mixed greens are tossed with pear slices, orange segments, dried cranberries, goat cheese and cinnamon pecans, in a lemon-poppyseed dressing.

Smoked pulled pork, house made BBQ sauce, pickles and coleslaw piled high on a brioche bun.

House made crab and shrimp cakes on toasted sourdough bread, with Meyer lemon aioli, dressed arugula and tomatoes.

Braised boneless short ribs, garlic mayo, sweet & spicy onion, goat cheese and arugula on a hoagie roll.

Thin sliced roast beef, sharp cheddar cheese, crispy onions and au jus.

oz. tri-tip is chargrilled and placed on garlic bread, topped with caramelized onion butter, shaved parmesan and arugula; dressed with a champagne vinaigrette.

oz. of fresh Pacific salmon prepared at the whim of the chef!

A juicy hamburger topped with your choice of cheese; served on a brioche bun with lettuce, tomato, red onion and pickles.

Applewood smoked bacon, lettuce, avocado, turkey, fresh tomatoes and an herb aioli; served on grilled sourdough.

Crispy chicken, avocado, tomatoes, spinach, and creamy honey mustard dressing wrapped in a tortilla.

Herb-marinated chicken is grilled and served on a brioche bun with smoked gouda, bacon, lettuce, tomato and herb aioli.

Open faced with Albacore tuna mixed with mayo, Dijon mustard and celery; topped with tomatoes, red onions, cheddar and jack cheese on sourdough.

Balsamic-marinated Portobello mushrooms, eggplant, tomatoes, fresh mozzarella and pesto on sliced sourdough.

A lunch side serving of our famous jambalaya featuring shrimp, andouille, and chicken served in this delta classic with rice.

Our er chicken strips; served French fries, our Fuji apple coleslaw and house made honey jalapeno dipping sauce.

tacos of blackened chicken with lime crema, shredded cabbage and pico de gallo; accompanied by a small side salad.

of our Baja style fish tacos made with crispy fresh fish, lime crema, shredded cabbage and pico de gallo; accompanied by a small side salad. Feel free to substitute the fish with grilled shrimp.

Strips of calamari steak, panko breaded & fried; served with French fries and our Fuji apple coleslaw, and spicy Meyer lemon dipping sauce.

The chef's choice of fresh fish, dipped in housemade beer batter and fried crispy; served with French fries and tartar sauce.