DINNER MENU

We strive to have our most up-to-date menu listed here, but since our menu changes quite frequently, we cannot guarantee it. 

STARTERS

SUN VALLEY SALAD hungry gardens organic greens, bacchus vinaigrette  12

BURRATA SALAD fresh burrata cheese, cardamom apple puree, apple slaw, apple chip 14

PERSIMMON 'N PROSCIUTTO sliced persimmon, crispy prosciutto, balsamic  15 

CHIQUITA SALAD romaine hearts, pepitas, avocado, cotija, mexican caesar dressing   15

MARYLAND CRAB ANTIPASTO butter lettuce, radish, crab, caper berries, olives, saffron aioli 16


 

CHEESE & CHARCUTERIE served with crostini & seasonal accoutrements

JUST CHEESE a selection of four cheeses  24

JUST CHARCUTERIE a selection of four cured meats 24

CHEESE & CHARCUTERIE PLATE all four cheeses & all four meats 26

3oz PIECE OF INDIVIDUAL CHEESE   8

BREAD PLATE with bacchus compound butter  7


 

MAINS

PAN SEARED GNOCCHI caponata, fresh tomato, basil  25

MEDITERRANEAN CHICKEN ½ cornish hen, sauteed freekeh, pickled turnip, tzatziki 28

MARKET FISH seasonal components tbd MP

SEARED SCALLOPS corn soufflé, chayote squash, tomatillo sauce 33

STEAK FRITES 12oz prime NY steak, hand cut fries, bacchus steak sauce  36

NIMAN RANCH PORK CHOP bone-in chop, zucchini fritter, pesto, green bean salad  34


 

SIDES  9

HAND-CUT FRIES with curry ketchup

STREET CORN with pasilla peppers and onion

GRILLED BROCCOLINI

BACON FRIED RICE 



 

 

WINE & BEER & OTHER LIQUIDS

 

sparkling

PINOT/CHARDONNAY chapel down brut NV, tenterden, england     16 / 64

 

rosé

SYRAH/VERMENTINO frescobaldi ‘20, “alie” ammiraglia, tuscany 15 / 60

 

white 

RIESLING wagner-stempel ‘18, trocken (dry), rheinhessen, germany 12 / 45

VINHO VERDE esporão ‘20, “bico amarelo”, lima, portugal 12 / 45

ARNEIS marco bonfanti ‘19, piedmont, italy   13 / 48 

CHARDONNAY crossbarn ‘19, sonoma coast, ca 15 / 60

SAUVIGNON BLANC famille thomas ‘19, "les creots", sancerre 16 / 64

 

red

GAMAY domaine gael martin ‘19, beaujolais-villages, france 13 / 48

CARIGNAN/GRENACHE/MOURVEDRE birichino ‘19, “scylla”, santa cruz 15 / 60

CABERNET BLEND wm. harrison “simpatico” ‘18, rutherford, napa 15 / 60

PINOT NOIR mr. leaf ‘19, fiddlestix vineyard, santa barbara county 16 / 64

SYRAH saint cosme ‘20, cotes-du-rhone, france               16 / 64

 

 


 

draft beer         

TOM YUM BEER seven bangkok brewing           8

SAISON - tank 7 - boulevard brewery 11

nice cans

IMPERIAL STOUT oscar blues        8

PIXIE WHEAT BEER - peelin’ out - transmission 11       

BLOOD ORANGE HARD SELTZER transmission   8

IPA - the pupil - societe brewing Co.                     11      

ITALIAN GOLDEN ALE flea, federico II (bottle) 10     

 

sodas $5

SPIFFY COLA a swell cola drink since 1934          DIET COLA boylan’s bottling co, est 1891

ORANGE CRUSH SHIRLEY TEMPLE SODA POP hollywood’s original  

BUTTERBEER approved by the ministry of magical foods & drinks

 

water

TAP WATER filtered, city of pasadena ‘21     0 SPARKLING WATER san pellegrino 1L       6

 

tea / coffee

ICED TEA unsweetened  3 FRENCH PRESS COFFEE  sm 4  lg 8

 

CORKAGE   

$25/bottle 

waived if your bottle is 10 years or older OR  if you purchase a bottle from our list 

 

we hope you enjoy our current wine list. many late nights were spent researching these wines, as we reluctantly tasted each one again and again to ensure that you'd enjoy them to your full capacity.     

- Claud and Brandon

DESSERT LIST


 

CREME BRULEE               10

flavor du jour


 

STONEFRUIT GALETTE       10

served warm with vanilla gelato


 

POPTART DUO         9

cinnamon & brown sugar / mixed berry


 

CHOCOLATE CAKE for 2       15

double chocolate, black pepper

 

 

TRIO OF SORBET         9

lemon, raspberry, mango

 

 

CHEESE PLATE       15

trio of cheese, fig jam, crostini



 

all desserts (except the sorbet) are made in-house 

by pastry chef Keely Beltran