STARTERS
Marinated Olives US$ 6,00
California Late Harvest Mix | Extra-Virgin Oil | Citrus Zest | Rosemary Fennel Coriander
Truffle Fries US$ 17,00
Shoe-String Crispy Fries | Truffle Oil | Fresh Herbs | Pecorino Cheese Fried Garlic | Lemon Aioli
Whole Roasted Cauliflower US$ 19,00
Tahini | Cilantro Zhoug Sauce | Harissa Oil | Toasted Pistachio Dukkah
Deviled EggsUS$ 18,00
Egg Gribiche | House Beet Cured Salmon | Sturgeon Caviar | Dill Cucumber Slice
Creole Arancini US$ 15,00
Deep Fried Cajun Seasoned Arborio Rice | Serrano Corn Puree
BruschettaUS$ 16,00
Toasted Rye Bread | Baba Ganouj | Marinated Tomato | Pecorino Cheese Balsamic Reduction
Kobe Beef Carpaccio* US$ 22,00
Tarragon Mustard Vinaigrette | Arugula | Capers | Pecorino Cheese
Prince Edward Island Mussels* US$ 25,00
Fennel | Parsley | Chablis Wine| Garlic Bread Points
Charcuterie Board*US$ 29,00
Duck Breast Prosciutto | Cured Meats | Riette | Compliments
SALADS
CaesarUS$ 16,00
White Anchovy Caesar Dressing | Fried Capers | Shaved Pecorino
Golden Beet SaladUS$ 18,00
Fennel Goat Cheese Compote | Pumpkin Seeds | Smoked Gouda | Caraway Vinaigrette | Arugula
Frog & Slim Wedge Salad US$ 19,00
Goat Cheese | Marinated Grapes | Red Onions | Crispy Prosciutto | Creamy Apple Vinaigrette | Balsamic Reduction | Fried Garlic
MAIN COURSE
Braised Pork ShankUS$ 43,00
Braised Au Jus | Yukon Potato Mash | Chutney | Pea Shoots
Dry-Aged Ribeye*US$ 57,00
21 Day Dry Aged | Duck Fat Fondant Potato | Crispy Green Beans | Veal Demi
Grilled Spanish Octopus US$ 39,00
Wild Caught Spanish Octopus | Marinated Red Cabbage | Scallion Crepe | Bonito Flakes | Hoisin Aioli | Szechuan Coulis | Black Sesame Seeds
Crispy Summer Salmon* US$ 38,00
Pan Seared Salmon | Fresh Corn Succotash | Saffron Corn Soubise | Baby Dutch Potatoes
Seared Scallops* US$ 42,00
Hokkaido Scallops | Tomato Saffron Risotto
Za’atar Marinated Chicken US$ 37,00
Roasted Mary’s Chicken Quarter | Eggplant Puree| Farro Pilaf | Citrus Spiced Onions
House Made Pappardelle US$ 36,00
Charred Scallion and Basil Pesto | Asparagus | Zucchini | Bell Peppers | Stracciatella Cheese | Marash Pepper Oil
Frog & Slim Wagyu Burger* US$ 27,00
Brioche | Applewood Bacon | Truffle Mayo | Arugula | Portobello Mushroom | Tomato | Red Onion | Smoke Gouda Cheese | Fries
FINISHING TOUCHES
Pumpkin Spiced Crème BrûléeUS$ 12,00
Organic Pumpkin Spiced Custard | Caramelized Sugar
Bread Pudding US$ 12,00
Artisan Bread | Fresh Fruit | Maple Cream Sauce Whipped Cream
Chocolate Truffles US$ 12,00
House made Dark Chocolate Ganache | Cocoa Powder | Chocolate Sauce
Executive Chef/Partner Lana Jezic Chef de Cuisine Anthony Fox
*Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. Our kitchen does contain various kinds of nuts, shelled and otherwise.
SMALL BATCH CRAFTED BEER $9
Castillo IPA - Alaro | Sacramento, CA
Order of the Rabbit , Jack Rabbit Brewery | Sacramento
La Boeheim Pilsner - Alaro | Sacramento, CA
CRAFTED COCKTAILS
Poached Pear Margarita US$ 15,00
Blanco Tequila | House-made Poached Pear Puree | Fresh Lime Juice
Frog & Slim Old Fashioned US$ 17,00
Marker’s Mark 46 Bourbon | Cherry & Orange Bitters | Demerara Syrup
Cucumber Basil Gimlet US$ 16,00
Vodka | St. Germain | Cucumber Puree | Lime Juice | Basil Syrup
The Abide US$ 16,00
Espresso | Vodka | Cream | Coffee Liqueur
Lavendar Sunset US$ 15,00
Gin | Lavendar Syrup | Peychaud’s | Lime Juice
RubyUS$ 16,00
Vodka | Aperol | St. Germaine | Ruby Red Grapefruit | Fresh Lemon Juice
Cocoa Covered Cherry US$ 17,00
Rye Whisky | Luxardo Maraschino Cherry | Angostura and Aztec Chocolate Bitters | Lemon Juice | Dark Chocolate Shavings
Smokey Beekeeper US$ 16,00
Mezcal | Honey Syrup | Cardamon Bitters | Fresh Lemon Juice
WINE BY THE GLASS
SPARKLES AND BUBBLES
Benvolio Prosecco | Veneto, Italy NV
J Vineyards | California NV
Arnaud Lambert Crémant de Loire Rosé | Loire Valley, France
WHITE VARIETALS
Pinot Grigio, Sorgente ‘Tuo’ | Friuli, Italy ’21
Piccini, Vernaccia Di San Gimignano| Tuscany, Italy ’22
Sauvignon Blanc, Quivira | Sonoma ’22
Chardonnay, The Arsonist | Dunnigan Hills ‘20
Albariño, La Caña
Chardonnay, Hartford Court | Russian River Valley ’22
Chenin Blanc, Aperture | North Coast ‘23
SKIN-CONTACT & ROSÉ
Grenache Blanc, Bonny Doon ‘Orange’ | Central Coast ’21
RED VARIETALS
Grenache, Bodegas Nekeas ‘El Chaparral’ | Spain ‘20
Syrah, The Paring by Jonata | Santa Ynez Valley ‘20
Cabernet Sauvignon, Far Niente ‘Post & Beam’ | Napa ’21
Cabernet Sauvignon, Miguel Torres | Valle del Maipo ’21
Red Blend, The Arsonist | Dunnigan Hills ‘20
Malbec, Layer Cake | Mendoza, Argentina ’22
Pinot Noir, Tracy & Cie | Loire Valley, France ’20
Barbera, Crotin | Maretto, Italy ’21
WINE BY THE BOTTLE
SPARKLES & BUBBLES
Blue Farm Albariño Pétillant Naturel | Sonoma 21’
Veuve Clicquot Yellow Label | Champagne, France NV
Laurent-Perrier Blanc de Blancs Brut Nature | Champagne, France
Billecart-Salmon Brut Rosé | Champagne, France NV
Billecart-Salmon Brut Reserve | Champagne, France NV (½ Bottle)
J Vineyards Brut | California NV
Arnaud Lambert Crémant de Loire Rosé
J Vineyards Brut Rosé | California NV
WHITE VARIETALS
Chardonnay
Far Niente | Napa Valley ‘21
Peter Michael Le Carriér | Knights Valley ’21
Jean-Marc Brocard | Burgundy, France ’22
The Prisoner | Carneros’ 21
Other Whites
Gundlach Bundschu Gewürztraminer | Sonoma ’21
RED VARIETALS
Pinot Noir
Purple Hands | Willamette Valley, Oregon ’22
EnRoute Les Pommiers Pinot | Russian River ’23
Lange Classique Pinot | Dundee, Willamette Valley, Oregon ’23
Cabernet Sauvignon
Nickel & Nickel State Ranch | Napa Valley ’21
TOR Cimarossa | Howell Mountain ’18
Justin | Paso Robles ‘22
Bella Union | Napa Valley ’22
Other Reds
Leonetti Cellars Merlot | Walla Walla Valley ’20
Malbec, Layer Cake | Mendoza, Argentina ’22
Nello Olivo Sagrantino | El Dorado ’17
Radio-Coteau Syrah | Las Colinas ’18
A. Rafanelli Zinfandel | Dry Creek Valley ’21
Zinfandel, Turley “Juvenille” | California ‘22