Select a Menu:
SHELBY’S SIGNATURE COCKTAIL
CASEY’S PUNCH
19
Tito’s Vodka, peach schnapps, passion fruit, orange, cranberryONCE IN A BLUE MOON
19
Coconut Rum, amaretto, blue curacao, lime, coconut milkPASION de MEZCAL
19
Mezcal, lime, pineapple, strawberry, agaveBULL SOUR
20
Bulleit Bourbon, lime, lillet rose, guava, simple syrupSAN FUEGO
22
Spicy Tequila, huckleberry, lime, agaveRICK RUBIN
22
Don Julio Blanco, tamarind, lime, pineapple, agaveSIDE PEACH
24
Hennessey vs cognac, peach, lemon, orange liqueurHOUSE AGED NEGRONI
26
Nolet’s Gin, Campari, sweet vermouth, rosemary, cardamom 4ozHOUSE AGED OLD FASHIONED
26
Dickel 8 Bourbon, maple syrup, amaretto, bitters, Smoked Oak 4ozAMBROSIA’S KISS
65
Belvedere 10 Vodka, lychee, elderflower, lemon, with a side of caviarWhite Wine by the Glass
TORRE RAONE, Pecorino, Abruzzo Italy
18
Fresh & Bright on the palate, a tart and fresh citric flavor comes in first with a hint of fresh fruit sweetness.CHALK HILL, Chardonnay, Sonoma California
17
Aromas of Ripe Pear, Orange Peel, & Honeysuckle, with notes of Raspberry, Espresso, & CherryCHARLES KRUG, Sauvignon Blanc, Napa Valley California
16
Aromas of Citrus Fruits, particularly Grapefruit and Lemon, Tropical Fruits like Pineapple and PassionfruitSparkling & Rose Wine by the Glass
LA SPINETTA IL, Rose Di Casanova, Tuscany Italy
17
Floral and fruity bouquet with hints of citrus and mediterranean scrub, wonderfully fresh and delicate on the palateMOËT IMPERIAL, Champagne, France*
30
Notes of white-fleshed fruits (pear, peach, apple) with an alluring caress of fine bubbles. *Two glass minimumCHANDON BRUT ROSE, Napa California
18
A lively, intense bouquet of red fruits (wild Strawberry, Raspberry, Cherry), floral nuances of Rose with a slight hint of Pepper.VEUVE CLICQUOT, Champagne France*
36
complex nose of apple, citrus, and caramel followed by crispness and a slightly spicy finish. *Two glass minimumLA MARCA, Prosecco, Glera Italy
15
Aromas of Citrus & Honeysuckle with notes of Lemon and PeachRed Wine by the Glass
FINCA TORREMILIANOS EL PORRON, TEMPRANILLO, CASTILLA Y LEON SPAIN
17
Bright, high-toned aromas of mountain herbs and flowers lead to a juicy saliva-inducing palate with waves of strawberry & raspberryJAX VINEYARDS, Y3 PINOT NOIR, RUSSIAN RIVER CALIFORNIA
22
Vivid with red berries, flowers, chocolate, orange & light spicesSILVER GHOST CABERNET SAUVIGNON, NAPA VALLEY CALIFORNIA
25
Deep in color with vibrant nose of blueberries, violets & crème de cassis, layers of lush red and blue fruits, mocha & dark spicesLUIGI EINAUDI DOLCETTO, Piedmont Italy
18
Deep ruby red with shades of Violet with a vresh, rich, fruity bouquet, full bodiesCrafts on Draft
ALVARADO ST | Mai Tai IPA
12
Tropical IPA – Fruity, Rich, & Hoppy 6.5%DRAKE’S | Denogginizer
12
Double IPA – Hoppy, Earthy, & Malty 9.75%GREAT NATION | Ripe
12
Hazy IPA – Big, Bold, & Brash 7%FIRESTONE WALKER | 805
11
Blonde Ale – Light, Crisp, & Classic 4.7%SPATEN | Franziskaner Hefe-Weissbier
11
German Hefeweizen - Juicy, Rich, & Refreshing 5%DESCHUTES | Black Butte
11
Porter – Bold, Balanced, & Chocolatey 5.5%TRUMER | Pilsner
10
Pilsner - Crisp, Cool, & Classic! 4.9%ACE | Apple
10
Hard Cider - Light, Refreshing & Sweet 5%By the Bottle
DOS EQUIS
9
Special Lager 4.2%BEST DAY BREWING
8
Non-Alcoholic BeerSTARTERS
SMOKED TROUT PATE
15
Whipped cream cheese, lemon, dill, toasted rye, caviarKUMAMOTO OYSTERS ON THE ½ SHELL * 4
20
Rose pomegranate mignonette, micro basil, grapefruit (GF)CHEESE & CHARCUTERIE*
34
Chef's selection of local cheeses and cured meats, fruits, cherry mostarda, wheat Bâtard, confit olives, honeycomb (GF)TAPAS
PROSCUITTO & BURRATTA FLATBREAD
28
House-made rosemary & sea salt flatbread, candied walnut, shaved manchego, wild arugula, pickled pear, hot honeyROASTED CAULIFLOWER
18
Muhammara & olive relish (V, GF)BLUEFIN TUNA TARTARE*
22
Avocado, tamari, ginger, kewpie wasabi mayo, jalapeno, scallion, crispy purple potato chipsPULPO AL OLIVO
26
Paprika spiced octopus, crispy roasted potato, olive puree, oregano, & mint gremolata, caper relish (GF)POACHED MAINE LOBSTER SALAD
38
Truffle aioli, hibiscus syrup, pickled pear, baby beet, micro lettuce (GF)PAN ROASTED RED COD
28
6oz. Warm yukon potato salad, roasted baby red beets, lemon verbena oil, toasted coconutLARGE PLATES
ARTICHOKE & SAFFRON PAPPARDELLE
28
10oz. fresh pasta, artichokes, Meyer lemon, grated parmesan Reggiano, arbequina olive oil (V)ROASTED BONE MARROW
34
Oxtail marmalade, grilled sourdough, parsley leafWHOLE ROASTED MARY’S CHICKEN
38
Butterflied, sage, lemon, clarified garlic butter, asparagus, crispy marble potato, thyme (GF)PAELLA DE MARISCO
35
Mussels, Manilla clams, U-15 shrimp, fresh peas, lemon, garlic sofrito, cilantro, saffron bomba riceENGLISH CUT SHORTRIB 16 OZ
55
Lemon gremolata, horseradish cream, celery root & potato puree, wilted spinach, red wine braisedDESSERT
ORANGE BLOSSOM CREME BRULEE
11
seasonal fresh berries (VG)CHOCOLATE MOUSSE
11
TCHO chocolate, mint powder, lime whipped cream (VG)
V-Vegan VG- Vegetarian GF- Gluten Free
(*) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. To ensure all our guests enjoy their dining experience, kindly note all reservations have a 90-minute time limit. A 5% surcharge will be added to your bill due to increased labor & business costs in San Francisco. To enhance quality and service a 20% gratuity will be included on parties of 6 or more.