Kitchen Hours

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

Flat Breads

Seasonal tomato and basil, burrata, mozzarella, saba - 18

Wild Mushrooms, Gruyere & Pecorino, sage oil - 18

Grilled Artichoke Heart, mozzarella, roasted red pepper, pepperoni, toasted pine nuts, crushed pepper - 19

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

Small Plates

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

Burrata pear, blackberry red wine reduction, lavender oil, toasted walnut, arugula, crostini - 14

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

grilled cheese mozzarella, gruyere, proscuitto, dijon mustard, gazpacho - 10

Hummus sun-dried tomato, roasted pine nuts, garlic oil, chives, warm pita - 10/11 gf

Kale salad Israeli couscous, quinoa, red lentil, red bell pepper, radicchio, pistachio,
ginger chimichurri - 14

Cheese Platter La Gruta del Sol Tres Leches, double cream brie, Gorgonzola Cremaverde,
Roasted Nuts, Local Honey, McQuade Chutney - 20

Charcuterie- Prosciutto de Parma, cabrese sopressata, Veroni Salame Toscano
served with mustard, pickles, McQuade's chutney - 20

Roasted Mixed Nuts with brown sugar, sage, paprika, sea salt - 8

Warm Mixed Olive Bowl - 8

Blueberry Lemon Cheesecake - 7

Tiramisu - 7

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