Menu
-
shishito peppers 7
-
Burnt Eggplant Dip, fried chickpeas, sourdough 9
-
baby market lettuce, watermelon radish, snap peas, red wine vinaigrette 8.89
-
grilled gem caesar, avocado, pepitas 10.93
-
roasted brussels sprouts, caramelized onions, sunchoke chips 12
-
cauliflower, pickled onions 12
-
short rib poutine 13
-
fried Calamari, fresh tomato ragu, pickled chili, aioli 12
-
burger, caramelized onion, bacon, white cheddar, house cut fries 16
-
organic roasted half-chicken, grilled chicory, chorizo 22
-
roasted bone marrow, braised oxtail, jalapeno, grilled sourdough 14
-
hangar steak, fingerling potatoes, habanero vinaigrette 25
-
charcuterie for 2 w/benton's ham 16
-
today's oysters on the half shell (6) 17
Happy Hour
-
poutine (house cut fries with onion gravy, fresh cheese and parsley) 6
-
Mixed Green Salad with vinaigrette dressing 6
-
mini Yellowtail tostada 11
-
bacon-shallot Beer Cheese Dip, sourdough, shishito peppers 9
-
Chorizo Sliders with avocado mayo and queso fresco cheese 9
-
Cheeseburger Sliders with black garlic aioli, lettuce, tomato and white cheddar cheese 9
-
tempura calamari, fresh tomato ragu, pickled chili aioli 9
-
oysters on the half shell 2
-
cheese fries 6
-
duck confit tacos, pickled onion, pumpkin seed 11
Reserve Your Spot!
Menu by: Executive Chef Trevor LaPresle