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Spinach tossed with buckleberry vinaigrette. Topped with pickled red onions, roasted pumpkin seeds, dill goat cheese and croutons.
Selection of 3 cheese, crackers, pickled beets and fruit compote.
Made flatbread topped with squash puree with salami and roasted squash and melted cheese.
Selection of cured meats, delicious cheese, pickled red onions, house made honey spiced roasted almonds served with sliced baguette.
Parmesan polenta pan fried topped with bacon braised collard greens with a red pepper coulis.
Two, light flakey filo dough cups stuffed with mustard goat cheese and topped with corn relish.
Rich and creamy squash soup topped with creme fraiche and pickled beet green stems.
Menu for The Rogue Grape provided by Allmenus.com
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