Our Menu

Whipped ricotta, figs, rosemary honey, and sourdough.

Fried capers and garlic aioli.

Hand-cut avocado oil fries and house-made ketchup.

Chive goat cheese, horseradish yogurt, and sourdough.

Chipotle maple drizzle.

Grass-fed beef, gruyere, and garlic aioli.

Tomato confit, mozzarella, and basil.

Hummus spread, roasted red peppers, feta, and Za’atar spice.

Roasted local mushrooms, Vidalia onions, and mozzarella.

Butter lettuce, shredded cabbage, toasted cashews, pickled sweet peppers, green beans, cilantro, and hoisin vinaigrette.

Seasonal baby greens, farro, green apple, cheddar, candied walnuts, and apple cider vinaigrette.

House-made roast beef, au jus, provolone, roasted garlic butter, and baguette.

Herbed crusted ahi tuna, cucumber ribbons, pickled onions, arugula, garlic aioli, and ciabatta.

Coconut milk marinade, charred pineapple salsa, jalisco slaw, and diced avocado.

Lemon, olive oil, and wild long rice with sautéed spinach.

Bone-in breast, root vegetables, and aromatic herb demi-glace.

Slow-braised beef rib, cabernet wine, and potato-celery root purée.

Grass-fed beef and shaved pecorino Romano.

Local mushrooms, grape tomatoes, zucchini, arugula, garlic, and white wine.

Brown butter, crispy sage, and ricotta dollop.

Whipped cream.

Vanilla bean ice cream and caramel drizzle.