Menu
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shishito peppers, sea salt 7
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Burnt Eggplant Dip, grilled sourdough 9
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kale, apple cara cara, pomegranate, pistachio, parmesan, mustard vinaigrete 13
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grilled gem caesar, avocado, pepitas 12
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Roasted brussel sprouts, caramelized onions, sun choke chips 11
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Roasted cauliflower, pickled onions 11
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burrata, 12yr aged balsamic vinegar, crostini 12
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charcuterie for 2/ meats and cheeses 18
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today's oysters on the half shell 17
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citrus-cured yellowtail tostada, avocado, pickled onion 12
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Calamari, marinara, pickled chili aioli 13
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Thai-style Chicken Wings, marinated cucumbers 14
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Chorizo Sliders, queso fresco, avocado mayo 12
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Burger, caramelized onion, bacon, white cheddar, house cut fries 17
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Organic roasted half-Chicken, grilled chicory, chorizo 23
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Hangar Steak, fingerling potatoes, habanero vinaigrette 26
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roasted Bone Marrow, braised oxtail, jalapeno, grilled sourdough 12
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Short Rib cavatelli, brandy-wine tomato, parmesan broth 18
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Mushroom Cavatelli, butternut squash, parmesan (vegan possible) 16
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Baby beets, Arugula, Burrata 14
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Confit Duck Tacos (3) 12
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Beer-Cheese, Bacon, Sourdough 12
Happy Hour
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oysters on the half shell 2
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shishito peppers 6
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grilled gem caesar, avocado, pepitas 9
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baby market lettuce, radish, snap peas, red wine vinaigrette 8
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calamari, marinara, pickled chili aioli 9
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short rib poutine 11
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chorizo sliders, avocado mayo, queso fresco 9
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Charcuterie for 11
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Confit Duck Tacos (3) 9
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Beer Cheese, Bacon, Sourdough 9
Dessert
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Mango, Ricotta, Honey, Polenta Crumble 9
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Olive Oil Cake, Blueberry Compote, Vanilla Ice Cream 9
Reserve Your Spot!
Menu by: Executive Chef Trevor LaPresle