Kitchen Hours

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

Flat Breads

FOW 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

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

baked brie wild mushrooms, walnuts, Saba and thyme -14

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

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

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

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

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

Cheese Platter - Jalapeno brie/ cow- truffle tremor/ goat
Lambchopper/ sheep with local honey, 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

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