Proudly serving lunch, dinner, brunch & late night brunch

Lunch | Tuesday-Friday 11am-2pm

Dinner | Tuesday-Saturday 2pm-10pm

Late Night Brunch | Friday-Saturday 10pm-midnight

Full Brunch | Saturday-Sunday 8am-2pm

Lunch

Tuesday-Friday 11am-2pm

Starters & Soups

SEARED YELLOWFIN* | charred shishito gremolata, honey ginger slaw, black sesame seed GS, 15
JERK CRAB CAKES | jicama crust, mango habanero chutney, lemon herb aioli, red cabbage, cilantro GS, 14
DEVILED EGGS* | bacon crumble, pickled mustard seed, frisee, bacon vinaigrette GS, 12
WHIPPED FETA DIP | roasted garlic, olive tapenade, bagel chip V, 11
CRISPY STEAK TIPS* | herb & port marinade, peppadew aioli, green onion, 15
CEVICHE* | Tecate poached shrimp, medley tomato, cucumber, jalapeno, cilantro, wonton chip, 12
SMOKED GOUDA DIP | red pepper, thyme, country style sourdough V, 13
SWEET CORN & CHICKEN SOUP | roasted shallot & garlic, basil, crispy jicama, 6
SPRING PEA SOUP | dilled goat cheese, green onion, focaccia crouton V, 6

Salads

SPRING HARVEST | baby spinach & kale, Brussels sprouts, asparagus, peas, carrot, red onion, avocado, orchid, Parmesan, honey-Dijon dressing GS V, 12
Add steak, tuna, salmon (7), chicken, shrimp (4)
PORK BELLY PANZANELLA* | balsamic glazed pork belly, sweet onion focaccia, bacon crumble, medley tomato, basil, mozzarella, red wine vinaigrette, 16
MEDITERRANEAN SHRIMP* | seasonal greens, greek seasoning, frisee, medley tomato, cucumber, Kalamata olive, Feta crumble, lemon basil vinaigrette, 17
GRILLED CHICKEN COBB* | seasonal greens, medley tomato, roasted corn, cheddar, crispy jicama, bacon crumble, buttermilk herb dressing GS, 16
HOUSE GREENS | medley tomato, watermelon radish, crispy onion, red wine vinaigrette V, 6
Add steak*, tuna*, salmon* (7), chicken*, shrimp* (4)
SPINACH & KALE CAESAR | red onion, Parmesan, focaccia crostini V, 6
Add steak*, tuna*, salmon* (7), chicken*, shrimp* (4)
SOUP & SALAD COMBO | choice of house greens or spinach & kale caesar, 12
Add steak*, tuna*, salmon* (7), chicken*, shrimp* (4)

Sandwiches

All sandwiches are served with house fries, substitute a soup or a starter salad for an additional charge during lunch only

801 WAGYU BURGER* | bacon, Brie, crispy onion, micro greens, lemon herb aioli, sun-dried tomato jam, seeded brioche, 17
CHICKEN, BACON & SWISS* | avocado, house pickled jalapeño, crispy jicama, honey-Dijon slaw, seeded brioche, 13
HOUSEMADE VEGGIE BURGER | white cheddar, pecan, red onion, broccoli, whipped Feta, sun-dried tomato jam, Arcadian greens, seeded brioche V, 12
THE FLEETWOOD* | marinated sirloin steak, charred shishito gremolata, grilled onion, toasted hoagie, 17
ROMESCO TOASTY | contains almonds, whipped Feta, Parmesan, red wine braised mushroom, arugula, toasted sourdough V, 12
BOOTH CREEK WAGYU BURGER* | cheddar, Arcadian greens, grilled onion, pickle, bacon aioli, seeded brioche, 14
BRANZINO PO’ BOY* | lemon herb slaw, house infused radish vinegar, micro radish greens, toasted hoagie, 15
PECANWOOD SMOKED BLT | fried tomatillo, frisee, peppadew aioli, country style sourdough, 14

Premium Steaks

All steaks are brushed with tallow, served with house fries & dressed frisee. No substitutions please.

RIBEYE* | 14oz Niman Ranch Natural Angus, hand cut GS, 25
SIRLOIN* | 8oz Snake River Wagyu GS, 25
NY STRIP* | 12oz Niman Ranch Natural Angus, hand cut GS, 33
FLAT IRON* | 8oz Certified Piedmontese GS, 23
STEAK ENHANCERS | Romesco Sauce (contains almonds), charred shishito gremolata, dilled goat cheese, house steak saucf

Dinner

Tuesday-Saturday 2pm-10pm

Starters & Soups

Salads

SPRING HARVEST | baby spinach & kale, Brussels sprouts, asparagus, peas, carrot, red onion, avocado, orchid, Parmesan, honey-Dijon dressing GS V, 12
Add steak*, tuna*, salmon* (7), chicken*, shrimp* (4)
PORK BELLY PANZANELLA* | balsamic glazed pork belly, sweet onion focaccia, bacon crumble, medley tomato, basil, mozzarella, red wine vinaigrette, 16
MEDITERRANEAN SHRIMP* | seasonal greens, greek seasoning, frisee, medley tomato, cucumber, Kalamata olive, Feta crumble, lemon basil vinaigrette, 17
GRILLED CHICKEN COBB* | seasonal greens, medley tomato, roasted corn, cheddar, crispy jicama, bacon crumble, buttermilk herb dressing GS, 16
HOUSE GREENS | medley tomato, watermelon radish, crispy onion, red wine vinaigrette V, 6
Add steak*, tuna*, salmon* (7), chicken*, shrimp* (4)
SPINACH & KALE CAESAR | red onion, Parmesan, focaccia crostini V, 6
Add steak*, tuna*, salmon* (7), chicken*, shrimp* (4)
SOUP & SALAD COMBO | choice of house greens or spinach & kale caesar, 12
Add steak*, tuna*, salmon* (7), chicken*, shrimp* (4)

Sandwiches

All sandwiches are served with house fries, add a soup or starter salad for an additional charge. No substitutions please.

Premium Steaks & Entrees

All steaks are brushed with tallow, served with house fries & dressed frisee. Add a soup or starter salad for an additional charge. No substitutions please.

Entrees are served with designated sides. Add a soup or starter salad for an additional charge. No substitutions please.

PAN SEARED BRANZINO* | Romesco sauce (contains almonds), roasted watermelon radish, micro greens, wild rice GS, 19
BOURBON GLAZED CHICKEN* | charred orange, celery root & turnip mash, sauteed asparagus GS, 18
NIMAN RANCH PORK CHOP* | long bone Iberian Duroc, saffron yogurt, pickled currant, tamarind glazed carrot GS, 24
ROASTED DUCK* | black tea rub, apricot gastrique, orchid, spring pea puree, southern style succotash GS, 28
FAROE ISLAND SALMON* | crispy skin, lemon herb cream sauce, carrot & radish, sun-dried tomato risotto, 24
HONEY MISO FRIED TOFU* | ponzu glazed broccoli & red pepper, carrot, spicy cucumber, fried egg, wild rice V, 17

A La Carte

Children

Lunch, Dinner & Brunch

GRILLED CHEESE | cheddar, Texas toast, fries V, 7
CHARBROILED STEAK* | 6oz sirloin, tallow brushed, fries GS, 10
CHEESEBURGER* | Wagyu, cheddar, fries, 9
GRILLED SHRIMP* | house seasoning, fries GS, 8

Brunch

Saturday & Sunday 8am-2pm

Early Risers

BUCKWHEAT PANCAKES | apricot bourbon syrup, blueberry compote, toasted almond GS V, 12
LOX & BAGEL* | everything bagel, dilled goat cheese, shallot, watermelon radish, caper, deviled egg mustard, 17
B & G | scratch buttermilk biscuit, country style sausage & bacon gravy, two eggs, 13
STEAK & EGGS* | 12oz Niman Ranch Natural NY Strip, tallow brushed, Dijon-roasted potatoes, two eggs, 24
FRIED TOMATILLO BENEDICT* | Romesco hollandaise (contains almonds), poached eggs, micro greens, toasted English muffin V, 13
THICK CUT FRENCH TOAST | raspberry syrup, crème Anglaise, green tea whipped cream V, 12
GREEN CHILE CHIMICHANGA* | crispy pork belly, scrambled egg, roasted potato, red pepper queso, green salsa, sour cream, 14
FLEETWOOD FIVE* | two eggs, bacon, Dijon roasted potatoes, sourdough toast, fig jam, 12

Lunch

Sandwiches are served with house fries, no substitutions please.

DEVILED EGGS* | bacon crumble, pickled mustard seed, frisee, bacon vinaigrette GS, 12
SMOKED GOUDA DIP | red pepper, thyme, country style sourdough V, 13
FLEET FRIES | house seasoning, bacon aioli, 5
801 WAGYU BURGER* | bacon, Brie, crispy onion, micro greens, lemon herb aioli, sun-dried tomato jam, seeded brioche, 17
HOUSEMADE VEGGIE BURGER | white cheddar, pecan, red onion, broccoli, whipped Feta, sun-dried tomato jam, Arcadian greens, seeded brioche V, 12
THE FLEETWOOD* | marinated sirloin steak, charred shishito gremolata, grilled onion, toasted hoagie, 17
BOOTH CREEK WAGYU BURGER* | cheddar, Arcadian greens, grilled onion, pickle, bacon aioli, seeded brioche, 14
PECANWOOD SMOKED BLT | fried tomatillo, frisee, peppadew aioli, country style sourdough, 14

Late Night Brunch

Friday & Sunday 10pm-midnight

Early Risers

Allergen Information

V = vegetarian ingredients | PB = plant-based ingredients | GS = gluten-sensitive friendly

We use soybean oil in our fryers that are used to prepare items containing gluten, shellfish & other meats

We are not an allergen-free kitchen, please inform us of any allergies or dietary restrictions upon arrival. We will do our best to accommodate your needs.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.