Starters & Bar Bites
Fried Olives & Pistachios ~ 9
Beef ‘Chicharrón’ ~ 9
Sticky Pig Ears ~ 10
Roasted Bone Marrow ~ 8
Milk Bread, Maldon Salt, Sun-Dried Tomato Butter ~ 10
Corn Croquettes & Piquillo Pepper Coulis ~ 10
Mushroom & Burrata Toast ~ 16
Chicken Wings ~ Wet or Dry ~ 16
Shrimp Cocktail, Cocktail Sauce, Grilled Lemon ~ 22
Artisan Cheeses & Charcuterie Board ~ 28
Garden Radishes, Fava Bean & Cashew Hummus, Meyer Lemon Oil ~ 11
Wood~Grilled Cauliflower, Vadouvan Aioli, Lemon Vinaigrette, Herb Salad ~ 16
Wood~Grilled Octopus, Cannellini Bean Salad, Roasted Garlic, Salsa Rossa ~ 22
Soup & Salads
Martini House Mushroom Soup ~ 14
Beet & Goat Cheese Salad ~ 15
Dijon Vinaigrette, Mandarin Oranges, Toasted Hazelnuts, Frisée
Caeser Salad ~15
Little Gem Lettuce, Parmesan, Croutons, Boquerónes
Wedge Salad ~ 16
Buttermilk Ranch, Point Reyes Bleu Cheese Crumbles, Bacon, Watermelon Radish, Grape Tomato
Burgers & Entrees
Portobello Burger ~ 24
Marinated Portobello, Gruyère, Remoulade, Little Gem, Manhattan Pickle, Levain Sesame Bun, Green Salad
The G&G Burger ~ 24
Grass~Fed Beef, Gruyère, Bacon, Remoulade, Gem Lettuce, Manhattan Pickle, Duck Fat Fries
~ Duck Egg ~ 5
~ Bone Marrow ~ 6
Tomato Ragu Pappardelle ~ 28
White Wine, Parmesan, Basil, Lemon Oil
~ Add Wood~Grilled Chicken Breast or Sautéed Mexican Gulf Shrimp ~ 15
Pork Katsu ~ 36
Kewpie Mayo, Kimshi, Togarashi
Wood Grilled Chicken Breast ~ 35
Mashed Potatoes, Blistered Greens, Black Truffle Chicken Jus
Seared Halibut ~ 42
Parsnip Puree, Leek Soubise, Herb Salad
Steaks & Chops
8 oz. USDA Prime Filet Mignon ~ 68
Black Truffle Butter, Duck Fat Fries, Upland Cress
New Zealand Lamb Chops ~ 64
Moroccan Stew, Tahini
16 oz. Black Angus Ribeye ~ 72
Demi-Glace, Grilled Lemon
12 oz. Akaushi New York Strip ~ 58
Roasted Piquillo Pepper Chimichurri
Sides & Vegetables
Duck Fat Fries ~ 10
Sautéed Asparagus ~ 14
Lemon, Parmesan
Blistered Greens ~ 10
Sautéed Mushrooms ~ 14
Shiitake, Crimini, Oyster
Mashed Potatoes ~ 10
Mac & Cheese ~ 14
Goat, Mozzarella & Cheddar Cheeses
G&G Farm ingredients
Parsley, Cilantro, Tarragon, Chives, Thyme, Oregano, Mint, Rosemary,
Basil, Tomatoes, Caulilower, Parsnips, Radishes, Mizuna, Kale,
Braising Greens, Garlic, Leeks, Fava Beans, Spring Onions, Lemons, Olives
Master Gardener Shelley Kusch, and her team at Garden Junkie, manage our two acre farm located in downtown Napa across the street from the Culinary Institute. We are so fortunate to have Shelley provide our kitchen, as well as our bar, with the freshest produce on a daily basis. It is an embarrassment of riches.
