Kitchen Hours

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

Flat Breads

Gruyere & Pecorino, Wild Mushrooms, sage oil - 18

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

Lemon, cream sauce, asparagus, sun dried tomato, gruyere, rosemary - 18

spicy potato, red pepper, red onion, smoked speck, white cheddar, chipotle aioli, cilantro -19

Small Plates

artichoke dip marinated artichoke, spinach, pecorino, chevre, mozzarella, chili flakes - 12

Roasted Brussels sprouts pecans, golden raisins, balsamic, smoked prosciutto - 12

Burrata Pears, blueberries, prosciutto, roasted walnuts, arugula, Saba, lavender oil, crostini - 14

grilled cheese white cheddar, gruyere, proscuitto, seeded mustard, gazpacho - 10

Hummus beet pickled cauliflower, roasted pine nuts, garlic oil, chives, warm pita - 10 / 12gf

Kale salad strawberries, blueberries, crumbled blue cheese, candied walnuts,
strawberry-black sesame vinaigrette - 14

Spring Pea Salad arugala, pickled watermelon radish, mint, english peas, pecorino,
lemon-dijon vinaigrette - 12

Steak Tartare capers, mustard, arbol chili oil, quail egg, served with crostini - 17

Cheese Platter - Midnight Moon aged goat cheese / Cana de Cabra - goat
Cambozola Blue - cow, roasted nuts, local honey, McQuade's fruit chutney - 20

Charcuterie- Prosciutto de Parma, Speck Alto Adige, Lettieri Hot Sopressata
served with mustard, pickles, McQuade's 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.