Food Menu

Cheese Board (Serves 2-4)-25^.5

Bucheron (France), Honeybee Gouda (Holland), 18-month aged Cheddar (Ireland), Brillat-Savarin triple cream brie (France) mixed picked medley, Marcona almonds, dried fruit, honeycomb, jam, balsamic reduction, artisan bread

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

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

Soup-11                   

 *** add salmon $10***

House Salad-10.50                   

 *** add salmon $10***

Burrata Salad-18.50                 

Burrata cheese, baby arugula greens, heirloom baby tomatoes, prosciutto, and balsamic vinaigrette 

Classic Wedge Salad-17.50                   

Shaved pickled red onions, tomatoes, house-made Gorgonzola blue cheese dressing and bacon crumbles (Petite Wedge $9)

Garlic Pomme Frites-10                   

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 – 13

A triple cream brie these 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-11

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

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

Seared Ahi-16     

Black pepper Ahi tuna, pickled cucumber, radish, avocado, toasted sesame seeds, breadcrumbs, fried cilantro, and soy drizzle 

Poke Tostadas-17.50

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

Mushroom Risotto –16.5

Grilled mushroom, cheesy risotto,  shaved Parmigiano Reggiano, semi-sweet gastrique

Bacon-Wrapped Dates with Blue Cheese-9.50

Dates wrapped in Applewood smoked bacon, blue cheese foam

Roasted Spanish Chorizo-11.50

Sliced chorizo fresco served warm with 6-month aged Manchego cheese and Marcona almonds

Pan Seared Salmon – 27

6oz Faroe Island mustard crusted salmon, topped with a dollop  lemon caper sauce, seasonal ratatouille

 ¼ lb. Organic Beef Burger – 13^.5

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)

 BBQ Pulled Pork Burger – 12^.5

BBQ pulled pork, pickles, provolone cheese, pickles, toasted brioche bun with a side salad.  (add a fried egg + $1.50)

Burger Dinner – 24

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

 Ribeye Burger – 18^.5

¼lb Prime Ribeye strips, baby arugula, caramelized onions, blue cheese crumbles, on a toasted brioche bun with a side salad

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

Ribs & Ramen – 22                    

Momofuku Ramen Noodles, two slow cooked BBQ ribs, fried egg  and scallions

Lamb Lollypops – 28^.5                                                                                                                          

Three Barbere spiced New Zealand lamb lollypops, smashed potatoes, chimichurri sauce and side salad

Tacos Three Ways – 18^.5

Three Carnitas (pork) tacos, house-made bacon infused tortilla, pico de gallo (slight spice), apple (spicier), and a papaya salsa (spiciest)

Ribeye Steak – 38

8oz Prime Ribeye, duck fat potatoes topped with Parmigiano Reggiano, and baby broccolini