Chef Jeff Mahin’s California-inspired menu highlights simple, market-driven dishes with a focus on the wood-fire grill. From fresh Hawaiian tuna flown in daily to sustainably farmed Ōra King Salmon, guests will experience seasonal specialties made with fresh ingredients and local produce. With a focus on communal dining, a variety of menu items ranging from surfer-style tacos to fresh vegetable plates and salads are meant to be shared. The Market counter, shared with Stella Barra, serves a selection (delete extra spacing) of fresh-baked pastries, sourdough English muffins and Mahin’s famous cookies, along with small-batch coffee and specialty espresso drinks. Extensive gluten-free and kids menus are also available.