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sauteed black kale, burrata, baby heirloom tomatoes, citrus supremes
butter lettuce, shaved parmesan, oro blanco vinaigrette with sauteed spring peas
hummus, roasted red pepper and artichoke tapenade dips served with pita chips
traditional chopped roma tomato, basil, garlic and shaved parmesan on top of toasted baguette (we are not shy with the garlic)
spiced pita chips baked with feta cheese, kalamata olives, roasted eggplant topped with tomato, cucumber and house-made tzatziki yogurt dip
mozzarella cheese, artichoke heart, roasted onion, olives brushed with garlic olive oil
slowly braised short rib, garlic butter, horseradish cream sauce
pressed gruyere and parmacotto ham sandwich baked with bechamel sauce
baked, breaded chicken breast, sauteed broccoli rabe, port salut cheese, spicy aioli (no bread)
pressed pita stuffed with roasted red pepper, eggplant and zucchini served with cilantro aioli
butter lettuce leaf, topped with a blend of roma tomato, basil, garlic, cannellini beans and toasted dukkah (veganese)
slow-braised shredded oxtail topped with spiced chimichurri and heirloom tomato with small coleslaw over order, they're that good
pork ribs slow braise, house blend of seasoning
seasonal vegetables with lemon, garlic, olive oil and a touch of chili flakes
roasted pee-wee potatoes, olive oil, garlic served with spiced red aioli
napa and purple cabbage with cilantro, scallion vinaigrette
four cheese blend with pancetta (optional) and a side of sriracha
selection of mixed spicy/sweet chipotle nuts
mixed marinated green and black olives
stuffed with goat cheese and chives, prosciutto and provolone
a blend of gorgonzola, breadcrumbs, herbs and spices
served with; crackers, olives, nuts, tiny tart pickles, dried fruit, fig jam, truffle honey and baguette. your choice of 4 to 9 selections of the cheeses and charcuterie (see chalkboard)
served with chocolate chip cookies for dippin'
the graham, the chocolate, the housemade marshmallow
five for a dolla'
agostoni single estate bominicana 75%, single origin ecuador 74%, single origin per 70%
butter lettuce leaf, topped with a blend of roma tomato, basil, garlic, cannellini beans and toasted dukkah (veganese)
mango, pineapple, cucumber drizzled with limon, chili, salt
our four cheese blend with pancetta (optional) and a side of sriracha
enchiladas topped with a baked egg
baked frittata with goat cheese, mushrooms and chives served with papitas bravas and toast
pressed gruyere and parmacotto ham sandwich baked with bechamel sauce
served with mixed fruit and tons of butter and syrup
chicken, fire roasted corn, avocado and cilantro
roasted pee-wee potatoes topped with spiced red aioli
traditional chopped roma tomato, basil, garlic and shaved parmesan on top of toasted baguette (we are not shy with the garlic)
slow- braised shredded oxtail topped with spiced chimichurri and heirloom tomato
spiced pita chips baked with feta cheese, kalamata olives, roasted eggplant topped with tomato, cucumber and house-made tzatziki yogurt dip
mozzarella cheese, artichoke heart, roasted onion, olives brushed with garlic olive oil
pressed pita stuffed with roasted red pepper, eggplant and zucchini served with cilantro aioli
roasted pee-wee potatoes, olive oil, garlic served with spiced red aioli