The Dawson

Freshly baked pull-apart brioche rolls topped with rich garlic butter, grated Parmesan cheese, and flaky sea salt.

Decadent lumache pasta baked to bubbly perfection in a rich, creamy Merkt's cheddar cheese sauce.

Wood-fired shishito peppers dressed with chili oil, garlic aioli, scallions, charred lime, and savory bonito salt.

Crispy buttermilk chicken-fried lobster tail bites served with zesty banana peppers, house-made spicy ranch, and fresh lemon.

Tender duck wings glazed in sweet honeycomb and fiery salsa macha, garnished with pickled ginger, scallions, and fresh lime.

Fresh seasonal oysters served on the half shell over crushed ice with a crisp cucumber mignonette sauce.

Charbroiled half-shell oysters topped with smoky morita chili butter and chopped green onions.

Sliced yellowtail hamachi crudo with fresh mango, crunchy jicama, serrano peppers, red onion, and vibrant hibiscus agua chile.

Charred Spanish octopus served with Mediterranean spices, citrus zest, and herb purée.

Fresh steamed mussels swimming in a rich Spanish chorizo sugo, topped with pickled fennel, fresno chilies, and served with grilled miche bread.

Crisp Little Gem lettuce tossed in savory colatura Caesar dressing, topped with spicy chili breadcrumbs and shaved Grana Padano.

Vibrant green salad blend featuring avocado, crisp snap peas, and Persian cucumbers tossed in house-made green goddess dressing.

Crisp baby gem lettuce layered with tangy Humboldt Fog goat cheese, sweet cherry tomatoes, red onion, crispy Nueske’s bacon, and buttermilk ranch.

Tender wood-fired asparagus spears drizzled with classic egg gribiche sauce, fresh garden herbs, and lemon zest.

Street-style grilled corn tossed with tangy black-lime chili aioli, crumbled cotija cheese, local honey, and Tajín seasoning.

Wood-roasted heirloom carrots served over creamy feta, sweet Aleppo honey, crunchy pistachios, and zesty fennel salsa verde.

Ultra-smooth whipped potatoes topped with vibrant herbaceous chimichurri, shaved Grana Padano, and garlic aioli.

Summer panzanella with ripe Nichols Farm tomatoes, charred peaches, rustic torn croutons, fresh basil, lemon vinaigrette, and aged balsamic.

Creamy hummus topped with za'atar spice and served alongside wood-fired seasonal farmer's vegetables and warm grilled naan.

Thick wood-grilled cauliflower steak served over vibrant green tahini with tender spring peas, toasted almonds, herbs, and lemon.

Juicy spatchcock half chicken grilled over open flame, accompanied by green Hatch chilies, sweet charred corn, and chipotle whipped potatoes.

Tender 8oz wood-fired beef filet served with classic peppercorn sauce au poivre and golden hand-cut fries.

Prime 16oz bone-in cowgirl ribeye steak grilled to order, served with crispy tempura onion rings and your choice of bordelaise or chimichurri sauce.

Custom prime beef patty topped with melted Cabot cheddar cheese, fresh lettuce, tomato, red onion, and house dijonnaise on a brioche bun.

Prime 14 oz New York strip steak wood-fired to perfection, rich with deep beefy flavor and natural marbling.

Slow-roasted and wood-grilled rack of ribs brushed with house specialty savory glaze.

Thick-cut 16 oz heritage pork chop wood-grilled with fresh herbs and pan drippings.

Rigatoni pasta tossed in a velvety fire-roasted tomato vodka cream sauce, crowned with dollops of whipped ricotta, spicy Calabrian breadcrumbs, and fresh basil.

Fragrant Thai green curry featuring wood-fired squash, snap peas, and bok choy in a coconut lemongrass broth, served with jasmine rice.

Handmade cavatelli pasta tossed in a rich, slow-simmered heritage pork ragù, finished with aged Pecorino cheese and fresh herbs.

Extravagant feast featuring wood-grilled skirt steak, NY strip, lamb chop, sausage, chimichurri, smoked paprika butter, seasonal vegetables, and grilled miche bread.

Traditional bomba rice paella infused with saffron and sofrito, loaded with Spanish chorizo, mussels, lobster, shrimp, charred lemon, and garlic aioli.

Shareable taco feast with wood-grilled red fish, tropical pineapple slaw, spicy golden habanero salsa, fresh guacamole, and warm tortillas.

Creamy Basque burnt cheesecake scented with real vanilla bean and topped with sweet macerated spring strawberries.

Warm molten chocolate cake with a rich oozing center, paired with salted caramel ice cream and crunchy candied hazelnuts.

Refreshing seasonal fruit sorbet crafted for kids and light dessert lovers.

House-made artisanal ice cream scoops available in seasonal flavors.

Fresh assortment of seasonal berries served over cool house-made fruit sorbet.

Inventive shortcake featuring brown butter graham sablé, tart lime custard, sweet corn notes, blueberries, and fluffy torched meringue.

Playful dessert combo featuring warm house-made cookies served alongside a rich Jameson & Baileys Irish cream milkshake.

Warm cherry crumble pie with tart red cherry filling and a crispy buttery oat topping.