glasses
glasses
glasses

Kitchen Hours

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

Flat Breads

Gruyere & Pecorino, Wild Mushrooms, sage oil - 18

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

spicy potato, red pepper, red onion, smoked speck, white cheddar, chipotle aioli, cilantro -19

Nectarine, white cheddar, chevre, smoked speck, basil, Saba - 19

Small Plates

artichoke dip marinated artichoke, spinach, pecorino, chevre, mozzarella, chili flakes - 12

Roasted Brussels sprouts pecans, golden raisins, balsamic, smoked prosciutto - 12

Burrata heirloom tomato, arugula, roasted jalepeno, honey 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 - 10/11 gf

Shishito Peppers wrapped in speck, smoked paprika aioli, cotija cheese, cilantro - 10

Kale salad heirloom tomato, cucumber, pepitas, crispy chickpea, tzatziki-lime dressing - 14

Spring Pea Salad arugala, pickled watermelon radish, mint, english peas, pecorino,
lemon-dijon vinaigrette - 12

Steak Tartare capers, mustard, arbol chili oil, quail egg, served with crostini - 17

Cheese Platter - Midnight Moon aged goat cheese / Cana de Cabra - goat
Cambozola Blue - cow, roasted nuts, local honey, McQuade's fruit chutney - 20

Charcuterie- Prosciutto de Parma, dry cured Molinari hot coppa, Lettieri 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

Black Sesame Cheesecake graham cracker crust with a white chocolate ganache - 10

Chocolate Mousse dark chocolate, espresso, vanilla whipped cream - 10


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