The Basin Menu

CHARDONNAY-2018 Santa Lucia Highlands "Pale yellow hue. Enchanting scents of fig, kiwi, apple, honey, peach and apricot. With some time, notes of melon, lemon and orange-zest freshen the nose. All of these elements segue into the palate and are met with notes of custard and crème brulee. As this Chardonnay rests in the mouth, the dense, lush, and pleasing character shines brightly." PINOT NOIR 2018 Santa Lucia Highlands "Deep red color. Complex aromas of cherry, ripe cranberry, pomegranate, lemon-zest, papaya, and strawberry leap out of the glass. Secondary notes of jasmine, sage, and lemon thyme dress this Pinot Noir blend nicely. The flavor profile remains true to the aromas and exhibits juicy tannins and balanced acidity. The finish continues its pleasure streak with a complex and long adventure."

Two 16 Oz Steaks served with Truffle fries and Garlic Compound Butter

maitake, cremini & shiitake mushrooms with truffle oil & a creamy thyme sauce |side| caesar salad

24 braised short rib tacos - crispy cheese tortilla, cotija, pickled onion aji verde

24 shrimp tacos-Cubed avocado, lightly pickled cabbage, red onion

CHARDONNAY-2018 Santa Lucia Highlands "Pale yellow hue. Enchanting scents of fig, kiwi, apple, honey, peach and apricot. With some time, notes of melon, lemon and orange-zest freshen the nose. All of these elements segue into the palate and are met with notes of custard and crème brulee. As this Chardonnay rests in the mouth, the dense, lush, and pleasing character shines brightly." PINOT NOIR 2018 Santa Lucia Highlands "Deep red color. Complex aromas of cherry, ripe cranberry, pomegranate, lemon-zest, papaya, and strawberry leap out of the glass. Secondary notes of jasmine, sage, and lemon thyme dress this Pinot Noir blend nicely. The flavor profile remains true to the aromas and exhibits juicy tannins and balanced acidity. The finish continues its pleasure streak with a complex and long adventure."

served with lemon curry aioli

Served with homemade chips & salsa.

cotija cheese, pickled onion, radish, cilantro, aji verde salsa

curry dusted shrimp, guacamole, crispy leeks

spicy mushroom quesadillas V GF wild mushrooms, roasted tomato salsa, jalapeño, cilantro

haricot vert green beans, sesame seeds, ponzu sauce, sambal aioli

garlic, black perigord truffle salt, parmesan cheese

lemon vinaigrette, bacon, pistachios, parmesan

Served With spicy salsa Macha

Baby brussels sprouts, julienne kale, roasted almonds, pecorino, citrus vinaigrette

Avocado, red onion, celery, carrots, radish, Grandma's secret vinaigrette

avocado, cotija cheese, radish, corn tortilla strips, cilantro caesar dressing

heirloom tomato, basil pesto, pickled red onion, herbs, sourdough croutons

cheddar, caramelized onions, wild mushrooms

pumpkin and sunflower seeds, granny smith apples

red wine braised lamb shank, crispy brussels sprouts, creamy risotto

Creamy parmesan polenta, pan sauce, zucchini, dried cherry tomatoes, kalamata olives

Truffle seasoning. Note, image is with our short rib addition.

peruvian roasted half chicken, aji verde, papa plastada

hand rolled pasta, creamy basil pesto, crunchy prosciutto, gulf prawns

8 oz prime new york steak, truffle fries, demi-glace sauce

Saffron infused Risotto served with Butter Basted Scallops, Shrimp, Leeks, Cherry tomatoes and Love

16 oz prime new york steak, truffle fries, demi-glace sauce

Tuscan style, with creamy spinach and artichoke sauce, cherry tomatos

candies walnuts

elijah craig, house cinnamon syrup, trinity bitters

don julio 1942, grand marnier, agave, lime

approximately 17 - 20 vegetable items. approximately 9 - 12 fruit items. large has more quantity.