glasses
glasses
glasses

Kitchen Hours

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

Flat Breads

FOW prosciutto, butternut squash, radicchio, white cheddar, burrata, sage oil-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

stuffed delicata squash italian sausage, kale, pecans, sage cream, gruyere- 16

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

queso fundido chorizo, Pasilla peppers, hominy, goat cheese, White cheddar, crostini -10

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

gnocchi short rib Ragu, basil, pecorino- 15

Burrata honey roasted figs, prosciutto, roasted walnuts, arugula, Saba, lavender oil, crostini -14

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

grilled cheese white cheddar, gruyere, Spanish ham, seeded mustard, gazpacho-10

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

Cheese Platter - Jalapeno brie/ cow- Smoked goat cheddar/ goat
Lambchopper/ 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

pumkin cheesecake ginger graham crackers crust, cream fraiche, whipped cream- 8


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