Menu
STARTERS
Coconut Shrimp 22
coconut breaded jumbo shrimp • egg
flour • sweetened coconut
orange marmalade dijon sauce
Brie 15
warm brie • confit garlic puree • olive tapanade
house made crackers • bacon jam • local honey
Roasted Asparagus 17
roasted asparagus • fontina fonduta
spicy bacon • overeasy duck egg
Octopus 20 / GF
grilled sous vide octopus • romesco sauce
cucumber • red onion • parsley
rosemary oil
Charcuterie Board 28
prosciutto • spicy capicola • gorgonzola
aged cheddar • strawberry jam • local honey
housemade dill pickles • pickled onion • house made crackers
House-made Foccacia 10
served with dipping oil
SALADS
House Salad 10
mixed greens • cherry tomatoes • pickled
red onion • carrots • house made croutons
choice of dressing (ranch • blue cheese • caesar
balsamic vinaigrette • burnt orange vinaigrette)
Caesar Salad 10
chopped romaine • grated parmesan
housemade croutons tossed in
creamy caesar dressing
Pickled Beet Salad 14
mixed greens • pickled red beets • orange segments
whipped dill goat cheese • roasted walnuts
burnt orange vinaigrette
Spring Vegetable Salad 14
sweet peas • cherry tomatoes • red onion
chick peas • arugula • fresh mozarella • pesto vinagrette
ENTREES
‘Z’ Bowl 36 / GF
blackened ahi • sauteed red bell pepper • broccoli
bok choy • carrots • cabbage • cashews
Served with Jasmine Rice and
choice of sauce teriyaki • curry • sweet chili
substitute with chicken or shrimp
Lasagna 22 / V
housemade marinara • ricotta mornay • spinach
mozzarella • grated parm • oregano • basil • focaccia
add house made meatballs or bolognese 8
Curry 28 / GF / V
marinated tofu • sauteed mix vegetable • coconut milk
yellow curry • jasmine rice • sesame seeds
substitute with chicken 8
Chicken Marsala 32
pan seared chicken breast • crimini mushrooms
cherry tomatoes • garlic • marsala wine • cream
penne pasta • grated parmesan
Elk Burger 25
half pound elk burger • duxelles • swiss cheese
peppered bacon • garlic truffle aioli • arugula
brioche bun with steak fries
Pesto Penne 22
house made basil pesto • garlic • lemon • cream
sunflower seeds • grated parmesan • focaccia
add meatballs, chicken, or vegetables 8
HEADLINERS
Gnocchi 36
potato gnocchi • pancetta • sweet peas
shallots • cream • parmesan parmesan • thyme
Bologonese 36
durham ranch wild boar • san marzano tomatoes
mirepoix • fresh rosemary • pappardelle noodles
grated parmesan • focaccia
Peppered Ribeye 60 / GF
16oz cut choice ribeye
garlic mashed potatoes • glazed baby carrots
black peppercorn cream sauce
Shrimp and Grits 42 / GF
aged cheddar creamy polenta
blackened jumbo shrimp • pickled sweet peppers
green onions • garlic honey
Wild Mushroom Ravioli 38
porcini • chantrelle • boletus • oyster mushroom
pecorino • ricotta • spinach • cream
truffle oil • parmesan • focaccia
Halibut Market Price / GF
pan seared Alaskan halibut
garlic mashed potatoes • smoked kale
chardonnay cream sauce • spicy hazelnuts
SIDES
Sauteed Mixed Vegetables 12
Straight Cut Fries 8
Velvet Mash 8
Steamed Jasmine Rice 5
Mac & Cheese Side10 / Full 18
DESSERTS
Creme Brulee 14
House Made Gelatos 10
Chef’s Special (Ask Server) Market Price
25% GRATUITY ADDED TO ALL PARTIES OF 8 OR MORE, INCLUDING SPLIT CHECKS
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Location
1270 Yuba St., Redding, CA 96001
Hours
Tuesday – Saturday: 4pm — 9pm
Sunday – Monday: CLOSED
Contact
mikehallead@gmail.com
(530) 605-1000