Spring Menu

Cheese Board (Serves 2-4) – 25^.5

Bucheron (France), Pantaleo (Italy), 12-month aged Cheddar (Ireland), Brillat-Savarin triple cream brie (France) mixed pickle medley, crostini, Marcona almonds, dried fruit, honeycomb, jam, balsamic reduction, artisan bread

Charcuterie Board (Serves 2-4) – 27^.5

Cantimpalo (pig), Chorizo Pamplona (pig), Finocchiona (pig), Prosciutto (pig), 18-month aged Manchego, Brillat-Savarin triple cream brie, mixed pickle medley, Marcona almonds, dried fruit, honeycomb, balsamic reduction, artisan bread

House Salad – 11^.5                  

 *** add salmon + $10 /  add chicken + $7***

Caprese Salad – 14                 

Heirloom tomatoes, fresh burrata, fresh basil leaves, basil oil, balsamic reduction, croutons

Classic Wedge Salad – 18                   

Shaved pickled red onions, tomatoes, house-made Gorgonzola blue cheese dressing and bacon crumbles (Petite Wedge $9.50)

Seasonal Salad – 16                   

Arugula, heirloom tomatoes, Pecorino Romano, lemon olive oil (Petite Wedge $9.50)

*** add Salmon $10 / Chicken $7*** 

Garlic Pomme Frites – 10^.5                   

A generous helping of garlic fries served with ketchup and chipotle aioli (Upgrade with a side of blue cheese dressing $1.50)

Brillat and Jam – 14

A triple cream brie cheese served with house-made preserves, seasonal fruit, and toasted artisan bread

Fried Brussel Sprouts – 11^.5                                    

Cored and fried in peanut oil to a perfect crisp, tossed with red wine vinaigrette and topped with grated Parmigiano Reggiano cheese

Roasted Cauliflower – 12

Roasted cauliflower, cauliflower puree, sliced almonds, Parmesan, salt, and paprika

Blend of 18-month aged Manchego, Honeybee Gouda, 18-month aged Cheddar, Parmigiano Reggiano, and pancetta lardons

Poke Tostadas – 17^.5

3 wonton tostadas, sushi grade Ahi tuna, tomato, Hass avocado, green onion, house-made sesame soy reduction, vinaigrette, wakame salad, topped with sesame seeds and Sriracha sauce

Mushroom Risotto – 14

Grilled oyster mushrooms, creamy black truffle Pecorino risotto

Bacon-Wrapped Dates with Blue Cheese – 10^.5

Dates wrapped in Applewood smoked bacon, blue cheese foam

Roasted Spanish Chorizo – 11^.5

Sliced chorizo fresco served warm with 18-month aged Manchego cheese and Marcona almond

Pan Seared Salmon – 27

6oz Faroe Island salmon, roasted baby Yukon gold potatoes, sauteed cherry tomatoes and green beans, honey mustard

 ¼ lb. Organic Beef Burger – 14

Applewood smoked bacon, 24-month aged Irish Cheddar, crispy shallots and chipotle aioli on a toasted brioche bun with a side salad (add a fried egg + $1.50)

 Chicken Sandwich– 14

6oz chicken thigh, shredded iceberg lettuce, chipotle aioli (sub fries $4 /add a fried egg $1.50)

Burger Dinner – 25^.5      

One each, Organic Beef Burger and Chicken Sandwich, with a side salad (add a fried egg + $1.50 each)

Fried Chicken – 26

Buttermilk brined, five spice, boneless thigh, semi-sweet and spicy gastric, scallions, and pickled red onions over a bed of mushroom black truffle risotto

Lamb Lollipops – 37^.5                                                                                        

Berbere spiced, New Zealand sourced lamb, Baba ghanoush, toasted walnuts, leak oil, toasted focaccia bread 

Tacos Three Ways – 18^.5

Three Carnitas (pork) tacos, house-made bacon infused tortilla, pico de gallo (slight spice), mango (spicier), & roasted pineapple (spiciest)