glasses
glasses
glasses

Kitchen Hours

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

Flat Breads

F.O.W. smoked prosciutto, piquillo peppers, Kalamata olives, basil, gruyere, chevre-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

Toast points with pulled pork, hominy, hot sweet Spanish peppers, queso, and chives-10

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

Kale salad seasonal citrus, shaved brussel sprouts, crispy chickpeas, manchego, green goddess caesar-14

Burrata toast points with truffle oil and balsamic mushrooms, prosciutto, saba, thyme, roasted walnuts -14

gnocchi with prosciutto, asparagus, spring peas, lemon cream, pecorino, and chives-15

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

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

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

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

Cheese Platter - Spanish drunk/goat - Petite cendree Brie/cow
Teahive beehive/ cow with honeycomb, roasted nuts, McQuade's fruit chutney - 20

Charcuterie- La Quercia Prosciutto, Maestri Speck, Bresaola cured beef
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.