Corn Exchange

Extra virgin olive nectar, gold medal winner, victoria, australia.

(Topped with house made croutons and always vegetarian.)

Small dish of specialy house marinated mixed olives or feta or blue cheese stuffed olives.

House marinated specialty olives, turkish apricots, marcona almonds, two cheese selections of the day, charcuterie, cornichons and slices of toasted labrea bakery baguette and something extra.

Watercress, cucumbers, radishes, and cherry tomatoes with a 15 year-aged sherry used in our house made vinaigrette. Add co haystack farm''s goat cheese, wisconsin buttermilk blue or vikos greek feta cheese $3.00.

Sliced peppadew, artichoke hearts & wi crave brothers farmstead mozzarella all drizzled with basil oil, served with cowgirl creamery flatbread crackers.

Blend of mixed greens, organic valley blue cheese crumbles and candied pecans.

Tossed with house made croutons, house made anchovy dressing & grated fiore campo, sardinian sheep''s cheese (white italian anchovies optional at no charge).

Pan roasted, with choice of a fresh mushroom cream sauce, slice of house made sundried tomato roasted christopher ranch garlic compound butter, or a wedge of oregon crater lake blue cheese, served with oven roasted pommes and seasonal vegetables. Two choices add $3.00.

Sprinkled with our house made sage fleur de sel, stuffed with a mixture of organic grain, dried cranberries and blue cheese on a creamy parsnip puree with seasonal vegetables.

Daily chef inspired seafood that has been wild harvested by independent american fisherman, flown in within 24 hours of being caught.

Slow braised, local grass fed meat with root vegetable mirepoix, smithwick garden''s sun dried tomatoes and orange juice. Served over crispy bob''s red mill polenta.

Ragout of fresh tomatoes, kennebec potatoes, rancho gordo heirloom chana, caramelized onion, cinnamon stick, mustard seeds, cumin and turmeric. Baked in the oven with a farm fresh egg sunny side up. Finished with a touch of pecorino-romano and parsley.

Thighs slow cooked in their own juices. Seared to order to create a crispy skin. Served on a kennebec potato, brussel sprouts, ventriche and seasonal mushroom hash.

Finished with fleur de sel and served with a side of smoked chipotle mayo.

Made with callebaut (53% cacao) bittersweet chocolate, topped with fresh raspberries and creme chantilly.

Talenti tahitian vanilla gelato, shot of espresso and housemade biscotti.

Made with organic vanilla beans, finished with a caramelized sugar crust and topped with seasonal fruit.

Buttery short crust filled with french cherry jam.

Pate choux filled with three different organic ice creams or gelato''s, all drizzled with a warm valrhona chocolate sauce.

With a dried cranberry, zante currant, d''anjou pear and black pepper compote with creme chantilly.