Kitchen Hours

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

Flat Breads

FOW Speck, potato, kale, sage, gruyere, manchego, chili 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

Hummus marinated cherry tomatoes, salsa verde, crispy chickpeas, warm pita - 10

baked artichoke dip spinach, goat cheese, pecorino, served with crostini -10

Kale salad peach, roasted corn, pepitas, crispy chickpeas, creamy chimichurri-14

Burrata heirloom tomatoes, bitter greens, jalapeño honey oil, citrus seas salt, crostini -14

shishito peppers wrapped in smoked prosciutto, topped with honey, smokey aioli, cotija cheese-10

Roasted Brussels sprouts pecans, golden raisins, balsamic, smoked prosciutto - 10

grilled cheese smoked gouda, gruyere, Spanish ham, roma tomato, gazpacho-10

Steak Tartare capers, mustard, arbol chili oil, quail egg, served with crostini - 15

Cheese Platter - Petite Camembert/ cow- Humboldt fog/ goat
manchego/ sheep with honeycomb, roasted nuts, McQuade's fruit chutney - 20

Charcuterie- Prosciutto San Danielle, Maestri speck, 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

cheesecake creme fraiche, stonefruit and berry compote-8

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