Town Hearth

Jumbo Mexican white shrimp chilled to perfection and served with house classic cocktail sauce and fresh lemon.

Fresh chopped ahi tuna tossed with sesame oil, red fresno dynamite sauce, and topped with luxurious smoked trout roe.

Crispy tater tots smothered in creamy burrata, savory pan gravy, and topped with a fried sunny duck egg.

Quick-seared prime tenderloin tail tataki sliced thin with spicy ponzu, sesame seeds, and fresh red fresno peppers.

Chilled iceberg lettuce presented wedge or chopped style with smoky bacon, fresh tomato, and PtR bleu or Russian dressing.

Tender spinach and arugula tossed with grilled radicchio, pancetta, roasted mushrooms, sliced egg, red onion gremolata, and sherry-dijon dressing.

Assorted heirloom tomato varieties paired with soft creamy burrata cheese, watercress, and white balsamic shallot vinaigrette.

Chopped house salad loaded with sweet Dungeness crab, Mexican white shrimp, fresh greens, red onion, cucumber, tomato, and Russian dressing.

An 8 oz center-cut filet of tenderloin cooked over open flame to tender, succulent perfection.

Thick-cut 12 oz filet of tenderloin cooked over high heat for maximum juiciness.

An 18 oz butterflied double-cut Berkshire pork chop served with Milanese salad and dark balsamic reduction.

A 14 oz pepper-crusted veal rib chop served with dressed wild arugula and original voodoo sauce.

A 14 oz boneless ribeye dry-aged in the classic old English style for enhanced nutty richness.

Crispy fried Maine lobster tail dressed with a vibrant blood orange sauce and spicy ponzu drizzle.

Maine lobster meat sautéed with charred tomatoes, spicy red fresno chilis, spaghetti, and fresh parmesan cheese.

Fresh market fish prepared according to daily catch using complimentary culinary techniques and sauces.

Wood-roasted fresh catch fish accompanied by sweet charred tomatoes and brown butter drizzle.

Chef-selected fresh fish finished with a rich lemon caper beurre blanc sauce.

Tender bucatini pasta tossed with abundant Dungeness crab meat, rich butter, fresh lemon, and parmesan cheese.

Jumbo sea scallops crusted in BBQ spices, served over creamy elote-style corn and guajillo chili oil.

Seared tuna steak cooked a la plancha with cracked black peppercorns and signature voodoo sauce.

Wild pepper baby arugula tossed with sliced red onion and shaved parmesan cheese.

Crispy hand-cut russet potato fries tossed in smoky espelette chili sea salt.

Skin-on smashed potatoes layered with savory cracked black pepper pan gravy.

Fresh ripe tomato slices garnished with red onion, wild arugula, and balsamic glaze.

Roasted cauliflower florets tossed in rich hazelnut brown butter and plenty of grated parmesan.

Sautéed wild mushrooms deglazed in rich veal jus and creamery butter.

Tender elbow macaroni baked in a rich white cheddar cheese cream sauce casserole.

Fresh green asparagus spears charred a la plancha and finished with lemon and herb gremolata.

Fresh sweet corn tossed with butter, fresh lime juice, and rich Mexican crema.

Thick bucatini pasta coated in melted pecorino cheese, cracked black pepper, and chili flakes.

Crispy fries piled with Wagyu butcher's trimmings, cheddar, cotija, tomato, red fresno, and dynamite drizzle.

Faithfully restored 1974 Ducati Sport motorcycle in mint condition with title in hand (serious inquiries only).