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Gratinéed
Strawberry glazed belly, herb cornbread, balsamic reduction
Onion jam pickled pepper relish, with house chips
Agave-bruleed avocado, house pico de gallo, tortilla chips
Feta vinaigrette, pecans, arugula
cornmeal crust, curry aioli available baked with herb butter and breadcrumbs
Rotating local selection, in white wine, garlic, green onion, butter
Mushroom arancini, bacon gastrique
Creamy parmesan dressing, croutons
Arugula, blue cheese, candied walnuts, lemon-cinnamon vinaigrette
Local goat cheese, almond slivers, vanilla vinaigrette
Alfredo sauce, mushrooms, fresh spinach, pine nuts
Alfredo sauce with mushrooms, topped with spinach and pine nut salad
Lardon, manchego, cilantro
Succotash, brûléed cana de cabra, balsamic redux, mixed green salad
We do have regularly returning favorites
White potato puree, asparagus and veal demi-glace
Linguine with peaches, fresno chili, soy, sugar, sesame oil, cilantro, sesame seeds
Lemon rice, roasted pearl onion salad, house tartar
Bar snack closely linked to the chef's mood
Soy and garlic glaze - steamed with sea salt hot chili
Herb butter, black salt
Traditional vietnamese sandwich of pork, field greens, matchstick carrots and radishes, cilantro, fresno chili and sweet soy
Chocolate, vanilla, and peanut butter
Strawberry compote, fresh whipped cream
Changes regularly
Warm cake, vanilla ice cream, crème anglaise, chocolate ganache
Fig chutney
Rice and pickled peas
Mire poix, potatoes, reduced braising liquids
Rustic mashed potatoes, rainwater red-eye gravy, asparagus, molasses brown bread
Buttermilk biscuits, seasonal succotash
Spiced clotted cream