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.

Char-grilled seabass glazed with Sarandeado sauce, topped with melted Oaxaca cheese and a roasted red pepper relish

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

Baked Yukon potato, crème fraîche, scallions, and bacon bits folded into creamy risotto, and again scattered over top, finished with a molten layer of cheddar cheese

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

Gochugaru-rubbed skirt steak served over bucatini noodles tossed in a Korean soy glaze with stir-fried vegetables, finished with fried chili threads and sweet & spicy almonds

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.

Seared ahi tuna rubbed with coriander and fennel, served over roasted red and yellow beets with pickled fennel and a lemon–honey sauce, finished with an arugula and pickled fresno salad tossed in lemon vinaigrette, and topped with crisp sweet potato curls

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