Mustard, cornichon and grilled bread.

Chermula, sunchoke chips and black garlic aioli.

Ricotta, kale, pearl onions and lemon zest.

Shaved garlic, Serrano, sherry butter and bacon bread crumbs.

Braised rabbit, roasted butternut squash, balsamic reduction, brown butter pepitas; this dish can also be made vegetarian with mushrooms instead of rabbit.

Black garlic salt, malt vinegar and dijonaise.

Apple cider vin reduction and Parmesan.

Arugula, orange, whipped goat chevre and candied pecans.

Beet chips, preserved lemon and guanciale.

White wine, charred fennel, garlic, citrus and absinthe.

Jalapeno cream cheese and candied bacon.

Mushroom bread pudding, buttermilk jus and fried oyster mushrooms.

Parmesan quinoa, roasted sunchokes and poached cherries.

Burnt miso butterscotch, garlic croutons and confit tomatoes.

Creamy polenta, tomato ragout and Parmesan.

Currant mustarda and grilled bread.

Lentils, sherry reduction, elderflower creme fraiche and mustard seeds.

House-made vanilla marshmallow, house-made graham, Hershey's milk chocolate and reeses.

Shitake and oyster mushrooms, confit tomatoes, chive creme fraiche and side salad.

Pile of bacon, two eggs - your way, breakfast potatoes and arugula salad.

Chris' green chili, Cheddar, sunny eggs and pico on house-made chips.

Potatoes, onion, bacon, raclette cheese and poached egg.

House jam and maple whip.

Buttermilk waffle, chili honey butter and house preserves.

Pork belly, cornbread, poached egg, charred jalapeno hollandaise and potatoes.

Confit tomatoes, sunny egg, aioli, side salad. Add avocado or bacon.

Chefs choice, poached egg and seasonal accompaniments.

Chef's whim.