Kitchen Hours

Kitchen Hours: Sun 4–8 | Mon–Thu 4–9 | Fri–Sat 4–10

Flat Breads

F.O.W.Coppa, kale, pickled shallots, gorgonzola dolce, white cheddar, pepper flake -18

Gruyere & Pecorino, Wild Mushrooms, sage oil - 18

Smoked duck, onion jam, gruyere, chevre, and arugula - 18

Roma tomato and basil, burrata, white cheddar, and saba - 18

Small Plates

Featured Small plate Smoked trout, Roasted poblano chevre, fruit salsa, toast points -10

Shishito pepper wrapped in smoked prosciutto, garlic and herb aioli, saba, sea salt-10

smoked salmon greens, peaches, pickled shallot, caraway crouton, lemon vinaigrette-14

Burrata heirloom tomato, arugula, jalapeno honey oil, citrus sea salt, crostini-14

Roasted Brussels sprouts pecans, golden raisins, balsamic, speck - 10

Hummus pickled cucumber and red onion, pine nuts, warm pita - 10

grilled cheese Smoked Gouda, Gruyere, prosciutto, heirloom tomato, summer gazpacho-10

Steak Tartare Capers, Mustard, Arbol Chili oil, quail egg, served with crostini - 15

Charcuterie - Maestri Speck - San Daniele Prosciutto - Copa
Accompanied with Mustard, McQuade's fruit chutney, and pickled peppers - 20

Cheese Platter - Humboldt fog/goat - blue/sheep,cow,goat
Truffle Brie/ cow with honeycomb, roasted nuts, McQuade's fruit chutney - 20

Roasted Mixed Nuts with brown sugar, sage, paprika, sea salt - 8

Warm Mixed Olive Bowl - 8

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.