DINNER​
SHARE PLATES
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SEASONAL HUMMUS (V, GF0) 16
crudité of vegetables | olive oil | balsamic reduction naan bread
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CHEESE & CHARCUTERIE PLATE (VG, GF) 28
cured meats | imported & domestic cheeses | spiced nuts & honey | fig jam | lavash
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WAYGU SLIDERS* 19
aged cheese | pickled onion | aioli
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BUTTERMILK FRIED CHICKEN SLIDERS 18
kale-fennel slaw | apple | honey mustard
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FIRECRACKER SHRIMP* (GF) 19
sriracha cream sauce | pickled pepper salsa butterhead lettuce
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ARTICHOKE FLATBREAD (V) 17
baby artichoke | shaved red onion | arugula
goat cheese | balsamic reduction
SOUP & SALAD
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SEASONAL SOUP 8
served with crostini
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BURRATA (V) 21
spice roasted squash | toasted pepitas | pomegranate crispy sage | fig balsamic | crostini
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MIXED GREENS & QUINOA (V) 19
sweet potato | candied pecans | avocado
prickly pear vinaigrette
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AUTUMN KALE SALAD (V) 18
manchego | dried cranberry | fennel | apple | toasted pepitas | creamy lemon-poppy vinaigrette
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CAESAR 15
crispy prosciutto | black pepper crouton | parmesan caesar dressing
PROTEIN ADDITIONS
chicken 10 | salmon 15 | shrimp 12
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ENTREÉS
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22 OUNCE BONE-IN RIBEYE* (GF) 62
potato puree | charred asparagus | compound butter
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ORA KING SALMON* (GF) 42
seasonal squash | wild rice pilaf | pesto coulis
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LOBSTER RISOTTO* (GF) 45
saffron | asparagus | parmesan
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14 OUNCE BONE-IN PORK CHOP* (GF) 48
potato puree | applewood smoked bacon | brussels sprouts | apple butter
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FRIED TOFU (V, VG, GF) 24
vegan pesto | teardrop tomatoes | spaghetti squash balsamic reduction
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NEW YORK STEAK & FRITES* (GF) 33
fries | chimichurri | aioli
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SIDES 9
BRUSSELS WITH APPLEWOOD SMOKED BACON (GF)
FRIES (GF, V)
MASHED POTATOES (V)
SQUASH (GF, VO)
WILD RICE (V,GF)
GRILLED ASPARAGUS (V, VGO, GF)
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*consuming raw or undercooked meats, poultry, eggs, seafood, or shellfish may increase your risk for food-borne illness. A gratuity of 20% is added to parties of 6 or more*
(V)= VEGETARIAN (VG)= VEGAN (VO)= VEGETARIAN OPTION (VGO)= VEGAN OPTION (GF)= MADE WITHGLUTEN FRIENDLY INGREDIENTS (GFO)= GLUTEN FRIENDLYOPTION
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We are not a gluten-free restaurant and cannot ensure that cross contamination will never occur. We have processes in place to minimize that happening but there is a great deal of gluten in the air and on our work surfaces. Our meals with no intentionally added Gluten are designed for the person who wishes to avoid gluten for other purposes ~ outside of Celiac disease or a sensitivity to gluten that may cause harm”
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