Prospect

Oven-roasted mixed nuts tossed with fragrant rosemary and savory spices for a warm, crunchy snack.

Plump, cured Italian olives immersed in a savory, herb-infused marinade.

Crunchy roasted chickpeas coated in a vibrant and warm blend of Moroccan spices.

Golden and crispy french fries served with our house-made creamy garlic aioli.

Soft, fluffy Hokkaido milk bread crowned with toasted sesame seeds and rich honey butter.

Whipped feta and garlic dip served alongside crisp vegetable crudité, taggiasca olives, and seeded crackers.

Rich smoked trout and onion dip paired with a soft herb salad, fresh horseradish, and crunchy potato chips.

Airy sourdough and fennel focaccia layered with Prosciutto San Daniele, Bellwether ricotta, Calabrian pesto, and a drizzle of honey.

Crispy braised beef croquettes served with blistered padron peppers, roasted padron jam, and pickled onion.

Crisp red little gem lettuce tossed with roasted red grapes, marinated beets, preserved lemon crema, toasted hazelnuts, ricotta salata, and red wine vinaigrette.

Fresh Charentais melon paired with fresh mozzarella, serpent cucumber, pickled jalapeño, salsa macha, and fragrant mint.

Local citrus segments served with a cracked olive & Calabrian chili vinaigrette, Brokaw avocado, and smoked almonds.

Fresh hamachi slices served on a crispy dill masa tostada with tzatziki, persian cucumber, avocado, and kumquat.

Finely hand-cut steak tartare with walnut muhammara, espelette roasted eggplant, tangerine chili aioli, radish, and kasha crisp.

Hokkaido sea scallops served with delta asparagus, fennel leek vichyssoise, smoked trout roe, and fresh watercress.

Charred Spanish octopus served with a Medjool date & celery salad, Moroccan spices, tahini hummus, kohlrabi, and Meyer lemon.

Local porcini mushrooms served over toasted fregola, shaved Paisano salami, candy cap & golden needle mushroom fonduta, and little green beans.

Handmade mortadella agnolotti tossed in pistachio brown butter with tender asparagus, huckleberry, and sage.

Luxurious Tsar Nicoulai estate caviar served with house-made French onion dip and little potato chips.

Savory duck sausage paired with Burgundy truffles, port-braised cabbage, and an Umbrian lentil vinaigrette.

Star Route little gem lettuce tossed with honey peaches, toasted sunflower seeds, moon drop grapes, shishito ranch, and Vella Dry Jack.

Ripe heirloom tomato and crisp cucumber salad with French feta, Jimmy Nardello peppers, opal basil, and Seka Hills olive oil.

Piel de sapo melon served with lime crema, spicy green tahini, chickpea dukkha, anise hyssop, and shiso.

Local halibut crudo adorned with strawberry yuzu kosho, avocado crema, shiso, and Seka Hills olive oil.

Handmade Brentwood corn agnolotti with California chanterelles, roasted corn, smoked onion butter, and parmigiano.

Traditional baked focaccia infused with aromatic fennel.

Earthy roasted morel mushrooms served over green garlic farro 'risi e bisi', English peas, snap peas, celtuce, and a poached egg.

Pan-seared wild California king salmon with Coachella valley corn, sorrel, roasted romanesco, and fresh blackberries.

Local Petrale sole a la plancha with braised Belgian endive, capers, raisin butter, toasted sourdough, and fresh lemon.

Pan-roasted Liberty duck breast with duck leg & sausage pressé, smoked carrot puree, roasted French round carrots, rhubarb, and strawberry preserved lemon jam.

Prime Angus bavette steak served with crispy Prospect fries, creamy bearnaise sauce, and savory beef jus.

Seared arrowhead cabbage stuffed with Bellwether Farms ricotta, braised delicata squash, wild rice, Bloomsdale spinach, maitake mushroom, and a fresh herb salad.

Butter-basted half Maine lobster served over creamy cauliflower risotto and rich lobster bisque sauce.

Northern halibut a la plancha with farro verde, roasted spring onion, green romesco butter, pickled green garlic & pecan relish, and buttermilk sauce.

Expertly roasted duck breast with roasted date puree, duck fat potatoes, broccolini, black garlic lemon seasoning, and rich foie sauce.

Grilled center-cut heritage pork chop served with spice-roasted carrots, Riverdog Farm wheat berries, pancetta crumble, and chanterelle cream.

Pan-seared Angus filet mignon served with Yukon gold potato & parmesan gratin, Romanesco sweet & sour shallots, taggiasca olives, and beef jus.

Bellwether ricotta-stuffed squash blossoms served over vibrant tomato risotto with zucchini, pounded parsley, and smoked provolone.

Fresh northern halibut served in a Manilla clam & fig leaf nage with roasted summer squash, ceci beans, and little tomatoes.

Tender grilled Delta asparagus spears topped with pickled pepper and farm egg gribiche.

Charred broccoli di ciccio tossed with garlic confit, fresh lemon, and parmesan cheese.

Fresh crisp snap peas tossed with marinated feta, lemon zest, and mint.

Freshly sliced Acme artisan bread served with sweet cream butter and Maldon salt.

Basil-infused vodka, Aperol, Luxardo maraschino, fresh lemon, and simple syrup.

A refreshing citrus blend of vodka, Aperol, grapefruit, and fresh lemon.

Tropical blend of rum, falernum, creme de banana, pineapple gum, lemon, and mint.

Smoky mezcal combined with fresh lime, pineapple, simple syrup, and a chili salt rim.

Classic martini made with your choice of premium vodka or gin.

Prospect's Hirsch Single Barrel Bourbon stirred with simple syrup and bitters.

A refreshing non-alcoholic blend of pineapple, orange, coconut, and lemon.

Crisp, refreshing craft pilsner from Fieldwork.

Hop-forward West Coast IPA featuring bold hop profiles.

Traditional German-style wheat beer with smooth malt notes.

Sommariva sparkling Prosecco Superiore from Valdobbiadene, NV.

Crisp white Picpoul de Pinet from La Croix Gratoit, Languedoc.

Red Côtes-du-Rhône 'Parallèle' 45 from Paul Jaboulet Aîné.

Skylark 'Pink Belly' Rosé from Mendocino.

Non-alcoholic sparkling Blanc de Blancs Brut from Prima Pave.