M E N U
STARTERS
BURRATA TOAST 18
Bourbon glazed peaches, watercress, fresh cracked pepper
HAND CHOPPED STEAK TARTARE 18
Crispy capers, smoked egg yolk and small fry-chips
ALBÓNDIGAS 15
Beef-pork meatballs, guanciale-tomato sauce and rosemary ricotta
GRILLED MOJO PORK RIBS 17
Mojo marinated, pickled fresno chili, cilantro and lime
PORK BELLY LETTUCE WRAPS 16
Pickled watermelon, herbs, serrano and chili sauce
SALADS
MIXED GREEN SALAD 11
Granny smith apples, candied pecans, Cowgirl Creamery goat cheese, champagne vinaigrette
BUTTER LETTUCE 14
Marinated tomato, fried capers, toasted quinoa and blue cheese dressing
B & B CAESAR 14
Romaine hearts, grilled red onions, sour dough croutons, parmesan-reggiano, smoked egg yolk
ADD EMBER GRILLED:CHICKEN SKEWERS 7
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SWORDFISH SKEWERS 9
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STEAK SKEWERS 8
MEALS
SPANISH FRIED RICE 32
Mexican Gulf shrimp, local squid, Spanish chorizo, smoked pork belly and preserved lemon aioli
PAN-ROASTED SEABASS 32
Fresh chorizo verde, smoked-butter braised potato, clams and salsa verde
SPIT-ROASTED CHICKEN 26
Sweet lemon, fennel and lentil-bread salad
HICKORY CHEESEBURGER 19
Ground dry-aged beef, oaxaca cheese, fire ‘n’ ice jalapeno, pepper glazedbacon, hickory smoked tomato ketchup
SIDES
CREAMED GREENS 10
Spinach, kale, escarole and leek cream
CHARRED SPROUTING BROCCOLI 9
Garlic, chili and anchovy breadcrumbs
EMBER ROASTED SWEET POTATO 10
Mole verde, lime crèma and Oaxacan peanuts
CRISPY PULLED POTATO 8
Choice of smoked ketchup or aioli
MAC ‘N’ CHEESE 10
Green chili queso and toasted breadcrumbs
ROASTED CAULIFLOWER 9
Walnuts, golden raisins and capers
BRAZEN PINQUITO BEANS 7
Epazote and fried green chili ricotta
ASADA STYLE STEAKS& MEATS
Thin cuts of meat grilled over mesquite and hardwood embers served with brazen Paquito beans, daily vegetables, Santa Maria salsa and chimichurri
HANGER
K4 RANCH
EIGHT OUNCE
27
Juicy and flavorful cut from the upper belly
RIBEYE CAP
CREEKSTONE FARMS
EIGHT OUNCE
33
Succulent outer cut from the prime rib eye
PORK LOIN CHOP
NEWMAN FARMS
TEN OUNCE
27
Well marbled bone-in center cut chop that combines flavorful strip and the buttery tenderloin
BUTCHER CUT STEAKS& CHOPS
Served with ember roasted vegetables and choice of chimichurri, tarragon butter sauce or peppercorn sauce
FLAT IRON
MARIPOSA RANCH
TWELVE OUNCE
34
Lightly marbled, lean cut with a firm-tender bite and big beef flavor. Wet aged 35 days
NEW YORK STRIP LOIN
STEMPLE RANCH
FOURTEEN OUNCE
48
Premium cut of meat from the rib area just behind the shoulder. Wet aged 40 days
SPENCER
DIAMOND A RANCH
SIXTEEN OUNCE
65
Well marbled, tender and boneless cut from the center ribs with a rich beef flavor. Wet aged 40 days
PORK PORTERHOUSE
NEWMAN FARMS
FOURTEEN OUNCE
44
Well marbled bone-in center cut chop that combines flavorful strip and the buttery tenderloin
RAW AND SEAFOOD
HAMACHI 19
Coconut aguachili, hearts of palm, Josper smoked red onions
SMOKED SPANISH OCTOPUS 19
Marble potato confit, pickled eggplant, saffron curry
PICKLED SHRIMP TOAST 16
Giardiniera of pickled vegetables, charred leek aioli, soft herbs on toasted caraway bread
CRISPY OYSTERS ‘ROCKEFELLER’
3 PER ORDER
15
Creamed leeks, Meyer lemon hollandaise and Tasso breadcrumbs
WARM WAGON WHEEL BACON BISCUITS
Served with house smoked butter
2 PIECE
7
The larger the party, the less math you have to do: 18% gratuity will be added to parties of 6 or more.Robbie Nowlin, Executive Chef • Brandon Guidry, General Manager
Consuming raw food may present a health risk.
C O C K T A I L S & W I N E
WINE SELECTIONS
BY THE GLASS
Sparkling
BAYER FAMILY ESTATE, ROSÉ OF PRIMATIVO 2019
(Rogue Valley, OR)
13/52
Tart Raspberry, Green Apple, Peach, Toasted Nuts
POEMA, BRUT NV
(Cava, Spain)
9/36
Ripe Pear, Orange Rind, Toasted Bread, Spice
Rosé
FINCA NUEVA, ROSADO 2018
(Rioja Alta, Spain)
10/40
Raspberry, Strawberry, Papaya, Mineral
GROUNDED WINE CO. “SPACE AGE”, GRANACHE ROSÉ 2018
(Central Coast, CA)
11/44
Cherry, Watermelon, Peach, Pink Blossom
Fresh & Finessed Reds
BABCOCK, “RITA’S EARTH”, PINOT NOIR 2016
(Santa Rita Hills)
14/56
Fresh Red Cherry, Blueberry, Jasmine, Mushroom
CHAMISAL VINEYARDS,PINOT NOIR 2015
(Edna Valley)
17/68
Candied Cherry, Spiced Plum, Hibiscus, Savory Herbs
PAÍS VIEJO, PAÍS 2018
(Valle del Maule, Chile)
10/40
Sour Cherry, Strawberry, Wildflowers, Effortlessness
Firm & Structured Reds
BERONIA, “RESERVA”, TEMPRANILLO BLEND 2014
(Rioja, Spain)
14/56
Ripe Black Cherry, Candied Plum, Rose Petals, White Pepper
LOSADA, “EL PÁJARO”, MENCIA 2016
(Bierzo, Spain)
11/44
Baked Cherry, Ripe Plum, Licorice, Cured Meat
TUCK BECKSTOFFER, “MELÉE”,GRANACHE-SYRAH 2016
(California)
16/64
Ripe Berries, Lavender, White Pepper, Wild Brush
Big & Bold Reds
TELMO RODRIGUEZ, “DEHESA GAGO”,TINTA DE TORO 2018
(Toro, Spain)
11/44
Fleshy Dark Berry, Fruit Tea, Smokey Brush, Peppermint
BROOK HORSE, ZINFANDEL 2015
(Rogue Valley, OR)
15/60
Dried Blackberry and Currant, Peppercorn, Eucalyptus
QUEST, “PROPRIETARY RED”,CABERNET SAUVIGNON BLEND 2016
(Paso Robles)
18/72
Baked Black Cherry, Dried Currants, Caffe Mocha, Mint
TRUE MYTH, CABERNET SAUVIGNON 2016
(Paso Robles)
14/56
Blackberry, Cassis, Caramelized Oak, Cocoa Powder
BOTTLE SELECTIONS
MONT MARÇAL, “EXTREMARIUM”, BRUT RESERVA NV
(Cava, Spain)
54
Apple, Lemon, Kiwi, Dried Grass
KYNSI, “BIEN NACIDO VINEYARD”, CHARDONNAY 2016
(Santa Maria Valley)
66
Fuji Apple, Nectarine, White Flowers, Sweet Spice
KEN BROWN, “RADIAN VINEYARD”, PINOT NOIR 2015
(Santa Rita Hills)
128
Boysenberry, Lavender, Sagebrush, Tarragon
BOOKER, “MY FAVORITE NEIGHBOR”, CABERNET SAUVIGNON BLEND 2017
(Paso Robles)
145
Lush Black Fruits, Violets, Hoisin, Cedar
Fresh & Crisp Whites
BRICK BARN WINE ESTATE, ALBARIÑO 2017
(Santa Ynez Valley)
13/52
Key Lime, Dried Lemon Rind, Celery Leaf, Gravel
BODEGAS K5 ARGIÑANO,“K PILOTA” 2017
(Getariako Txakolina, Spain)
14/56
Grapefruit, Lime, Chamomile, Ocean Mist
GAINEY VINEYARD, SAUVIGNON BLANC 2017
(Santa Ynez Valley)
12/48
Tangerine, Honeydew, Guava, Wet Stone
Full & Structured Whites
DAOU VINEYARDS, CHARDONNAY 2018
(Paso Robles)
12/48
Ripe Apple, Pear, Buttercream, Toasted Nuts
DIERBERG, “DIERBERG VINEYARD”, CHARDONNAY 2016
(Santa Maria Valley)
17/68
Honeycrisp Apple, Fennel, Lemongrass, Flint
MONTE XANIC, CHENIN-COLOMBARD 2016
(Valle de Guadalupe, Mexico)
11/44
Pineapple, Lychee, Orange Blossom, Fennel
Rich & Aromatic Whites
CLAIBORNE AND CHURCHILL, DRY RIESLING 2017
(Edna Valley)
14/56
Ripe Apricot, Lemon Peel, Fresh Lilly, Gravel
VIÑA ROBLES, VIOGNIER 2018
(Paso Robles)
11/44
Ripe Golden Peach, Orange Zest, Citrus Blossom, Toast
COCKTAIL CREATIONS
PRICKLY PAIR
(ON TAP)
12
Tito’s, Cucumber, Aloe Liqueur, Lime
DOVE GONE LOVE SONG 13
Casa Noble Crystal, El Silencio Espadín, Grapefruit, Tarragon-Clove Syrup, Soda
SEA BISCUIT RUN 12
Slane Irish Whiskey, Rosemary-Ginger Syrup, Lemon-Lime, Soda
PASSENGERS ONLY 13
Sacred Bond Brandy, Orange and Apricot Liqueurs, Lemon
S.S. REX HIGH ROLLER 13
Malahat White Rum, Clement Coconut Rum, Park VS Cognac, House Tepache, Lime
THE BULL & BUTTERFLY OLD FASHIONED 14
Old Forrester 100 pf Rye, Demerara, Thyme, Smoke
CASONI ROYALE 15
Gray Whale Gin, Bruto Americano, House Vermouth
HIGH AND HELL WATER 14
James E. Pepper 100 pf Bourbon, Chamomile-Honey Syrup, Lemon, Ancho Chili
KATE UP LATE 14
Black Cow Vodka, Diplomatico Reserve, J. Rieger Caffe Amaro, Nitro Cold Brew