Forge & Vine

Fresh coast oysters served with cocktail sauce, ginger-peach mignonette, and fresh lemon.

Jumbo shrimp with citrus cocktail sauce, fresh lemon, and grated horseradish.

Delicate trout carpaccio accented with dill, cucumber, horseradish, and mustard seeds.

Creamy hummus topped with pomegranate-glazed short rib, herb salad, and garlic flatbread.

Clark Farm romaine, Grana Padano cheese, black sesame Caesar dressing, and sesame breadcrumbs.

Milk buns filled with fresh lobster, pickled onions, celery, and smoked trout roe.

Tender short rib on a flaky croissant with arugula, hollandaise sauce, and breakfast potatoes.

Cheddar cheese, egg patty, house-smoked bacon, hot pepper, jelly on a brioche roll with potatoes.

12 oz. wood-fired ribeye, two sunny-side-up eggs, Jimmy Nardello peppers, and chimichurri.

Sweet peach compote, crunchy streusel, and Chantilly cream over golden French toast.

Jumbo shrimp (6), trout carpaccio, fresh coast oysters (6), cocktail sauce, and mignonette.

Crisp La Marca Prosecco blended with fresh orange juice.

Red wine, Stoli Raspberry, Pimm's apricot liqueur, pineapple, guava, and lime.

Baileys Irish cream, Jameson Irish whiskey, fresh brewed coffee, and whipped cream.