Menu
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Shishito peppers, sea salt 9
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Burnt Eggplant Dip, grilled sourdough 11
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kale, apple cara cara, pomegranate, pistachio, parmesan, mustard vinaigrete 14
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grilled gem Caesar Salad, avocado, pepitas 13
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Roasted brussel sprouts, caramelized onions, sun choke chips 11
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Roasted cauliflower, pickled onions 12
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burrata, 12yr aged balsamic vinegar, crostini 14
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Charcuterie for 2/ meats and cheeses 19
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today's Oysters on the half shell 21
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Calamari, marinara, pickled chili aioli 13
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Thai-style Chicken Wings, marinated cucumbers 16
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Chorizo Sliders, queso fresco, avocado mayo 13
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Burger, caramelized onion, bacon, white cheddar, house cut fries 18
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Hangar Steak, fingerling potatoes, habanero vinaigrette 27
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Short Rib Cavatelli Pasta, brandy-wine tomato, parmesan broth 18
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Mushroom Cavatelli Pasta, butternut squash, parmesan (vegan possible) 19
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Confit Duck Tacos (3) 14
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Heirloom Tomatoes, Burrata, Peach Wedge 15
Happy Hour
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oysters on the half shell (6) 18
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grilled gem caesar, avocado, pepitas 11
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baby market lettuce, radish, snap peas, red wine vinaigrette 8
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calamari, marinara, pickled chili aioli 11
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short rib poutine 12
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chorizo sliders, avocado mayo, queso fresco 11
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Charcuterie for 2 13
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Duck Confit Tacos (3) 11
Dessert
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Olive Oil Cake, Blueberry Compote, Vanilla Ice Cream 9
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Cup of Vanilla Ice Cream 6
Reserve Your Spot!
Menu by: Executive Chef Trevor LaPresle