Kitchen Hours

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

Flat Breads

F.O.W. Mushroom, pickled onions, gruyere, burrata, thyme, truffle oil-18

Gruyere & Pecorino, Wild Mushrooms, sage oil - 18

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

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

Small Plates

baked artichoke dip spinach, goat cheese, pecorino, served with crostini -10

Kale salad Spiced carrots, apples, pomegranate seeds, pepitas, pickled shallots, tahini parsley dressing -14

Burrata persimmon, roasted radicchio, spiced cherry reduction, basil, roasted almonds-14

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

Hummus pickled carrots, pine nuts, chevre, rosemary oil, warm pita - 10

grilled cheese Smoked Gouda, Gruyere, Spanish ham, roma tomato, gazpacho-10

barley risotto tomato, Chile, thyme, caraway chevre- 15

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

Charcuterie - Maestri Speck - San Daniele Prosciutto - Copa
Accompanied with Mustard, McQuade's fruit chutney, and pickled peppers - 20

Cheese Platter - Humboldt fog/goat - Cambazola/cow
Barely buzzed/cow 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.