Kitchen Hours

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

Flat Breads

Wild Mushrooms, Gruyere & Pecorino, sage oil - 18

Butternut Squash & Chevre Puree, smoked speck, gruyere, sweet onion - 19

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

Kale, smoked speck, gruyere, riccota, red pepper flakes - 19

Small Plates

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

Burrata arugula, pomegranate molasses, persimmon, roasted pistachio, crostini - 14

Roasted Brussels sprouts pecans, golden raisins, balsamic, speck - 12

grilled cheese white cheddar, gruyere, proscuitto, dijon 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 cucumber, chopped olives, feta, pepitas, crispy chickpea,
tzatziki-lime dressing - 14

Cheese Platter Lambchopper Aged sheep cheese, 4-month aged Don Juan Manchego,
Roth Buttermilk Blue, Roasted Nuts, Local Honey, McQuade Chutney - 20

Charcuterie- Prosciutto de Parma, Hot Coppa, Creminelli Calabrese Salami
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.