Our Menu

crispy tempura cauliflower, cranberry–red wine vinegar sauce, basil parsley gremolata, pickled ginger, and fresh herbs

slow-cooked mini pork shanks glazed in apple–dijon mustard, topped with a red cabbage and carrot slaw dressed in apple cider honey, sweet-spicy almonds, and scallions

Fries tossed in white truffle oil, topped with a fried egg, shaved parmesan and fresh herbs.

Crispy brussels sprouts, flash-fried and served with a thai chili dipping sauce.

Crispy fried chicken wings tossed in smoked morita sauce served over celery blue cheese slaw.

Slow-braised mojo pork belly, fried sweet plantain, mustard seed aioli, and chilled scallion curls on fluffy corn tortillas

Crispy house kettle chips, served with caramelized onion crème fraîche, finished with fresh chives.

Creamy, rich risotto inspired by jambalaya, loaded with smoky andouille sausage and topped with tender, sautéed shrimp

a slow-simmered harvest stew with beef, parsnip, potato, white beans, herbs, and spices

Please ask your server or bartender for today’s selection

American cheese, caramelized onions, secret sauce, pickles, toasted brioche bun

blackened chicken, chopped lettuce, and roma tomatoes on a toasted roll with remoulade

Golden buttermilk-fried chicken, thai chili glaze, and dill pickles on a toasted brioche bun.

tender shredded beef, giardiniera cheese sauce and caramelized onions, hoagie roll

30-day dry aged beef patty, havarti, demi-glace roasted mushrooms, and crispy onions on a toasted sesame bun.

Grilled peanut and pistachio butter sandwich with strawberry–thyme jam on sourdough, topped with crumbled spiced pistachios and banana dust, and served with house potato chips

Brisket meatloaf, whipped potatoes, garlic butter green beans, house-made pasilla pepper & porter bbq sauce

A juicy 10oz. strip steak with garlic-roasted fingerling potatoes, perfectly roasted Brussels, smothered in creamy pepperjack sauce, finished with herb-garlic butter and fresh herbs

Impossible meat, caramelized onion, roasted garlic, soy cheddar, flour tortillas, fire-roasted ranchero sauce, rice & beans, fresh cilantro

Breaded chicken breast, buttery mashed potatoes, green beans, dijon sage cream.

Golden fried lemon pepper pollack on a bed of creamy tomato bucatini, brightened with fresh basil and a zesty hint of lemon

soft bibb leaves dressed in a cracked black pepper cream, topped with crisp bacon, fried red onion, shredded gouda, marinated cherry tomatoes, and seasoned pistachios

Kale, caesar dressing, parmesan, pickled fresno peppers, croutons, fried kale.

shaved fennel and wild arugula tossed in lemon and salt, layered with white wine–poached pears, roasted delicata squash, candied nuts, and goat cheese, finished with a maple–cranberry dijon vinaigrette

Beer-braised chicken, mashed potatoes, roasted vegetables, buttered egg noodles.

charred strip steak on a bright beet puree with braised apples, shallots, and thyme, served with crispy fried onions, and fresh herbs

crisp-skinned rainbow trout with charred broccolini, stewed chickpeas, bacon compound butter, sweet-spicy almonds, and fresh parsley

parmesan crusted seared salmon, served with brown butter and sage butternut squash, apple cider honey, fried prosciutto, toasted sweet breadcrumbs, and crisp sage leaves

slow-braised short rib in red wine, herbs, and garlic, served over potato puree, pickled cipollini onions, and a drizzle of tarragon oil

rosemary sage–rubbed pork tenderloin, grilled wine–poached pears, fried fingerling potatoes, and boursin herb cheese