Kitchen Hours

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

Flat Breads

F.O.W. Nettle leaves, pickled red onions, peppercorn pecorino, chevre, chili oil-18

Gruyere & Pecorino, Wild Mushrooms, and sage oil - 18

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

Roma tomato and basil, buffalo mozzarella, white cheddar, and saba - 18

Small Plates

Featured Small plate Smoked prosciutto wrapped shishito peppers, paprika herb aioli-10

Kale dried cherries, blue cheese, pickled shallot, pepitas, parsley pecan dressing-10

Buffalo Mozzarella roasted beets, arugula, toasted pisctachio, Myer lemon rosemary oil - 14

Baked Brie, wild mushrooms, thyme, garlic, roasted walnuts, saba, served with crostini- 14

Roasted Brussels sprouts pecans, golden raisins, balsamic, speck (smoked ham) - 10

Hummus beet-pickled cauliflower, pine nuts, parsley, warm pita - 10

grilled cheese cheddar, gruyere, prosciutto, onion jam, dijon, tomatillo gazpacho - 10

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

gnocchi, pork sausage, wild mushroom, Roasted red pepper sauce, pecorino -15

Charcuterie - Maestri Speck - San Daniele Prosciutto - Calabrese Salami
Accompanied with Mustard, McQuade's fruit chutney, and pickles - 20

Cheese Platter - Bleu del Moncenisio/cow- Goat's milk gouda/Goat - cacio e perre/sheep
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.