Kitchen Hours

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

Flat Breads

spicy potato, red pepper, red onion, speck, white cheddar, chipotle aioli, cilantro -18

Gruyere & Pecorino, Wild Mushrooms, sage oil - 18

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

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

Small Plates

artichoke dip marinated artichoke, spinach, pecorino, chevre, mozzarella, chili flakes - 10

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

Burrata Pears, blackberries, 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

Kale salad chopped radicchio, pickled onion, dried cherries, feta, pepitas, cilantro tahini dressing - 14

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

Cheese Platter - Red Butte Hatch chile cheddar - cow / Humboldt Fog - goat
Big Rock Blue - cows milk with local honey, roasted nuts, McQuade's fruit chutney - 20

Charcuterie- Prosciutto San Danielle, Maestri speck, Salametto Piccante dry chorizo
served with mustard, pickles, McQuade's chutney - 20

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

Warm Mixed Olive Bowl - 8

Chocolate Mousse dark chocolate, espresso, vanilla, whipped cream - 8

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