Grilled upper dry creek ranch grass fed ground beef with bacon, cheddar, pickled onionand aioli on ciabatta.

Seasoned, breaded and fried pork tenderloin with preserved lemon-caper aioli, swiss cheese and arugula on sour dough bread.

Slow roasted strip loin, caramelized onions and peppers with provolone cheese and stone ground mustard aioli on a sour dough hoagie.

Crispy fried chicken wings with soy sauce, Korean hot chili paste and nuoc cham. Served with an Asian pear salad.

Chef's choice of artisan cheeses and seasonal fruit.

German dumpling stuffed with sweet onion, cabbage, grass fed beef and horseradish creme fraiche.

House roasted cashews, with house marinated mixed olives.

Grilled radicchio with pancetta lardons, avocado, grapefruit supremes, jicama, arcadian lettuce, toasted almonds, with a citrus-cumin vinaigrette.

Harissa glazed grass fed local lamb riblets with cheddar cheese grits and jalapeno-apple slaw.

Served with a garlic aioli dipping sauce.

Housemade flat bread baked on natural stone with marinara, salami, mama lil's pickled hot peppers and mozzarella or housemade chorizo, charred tomatillo cream, baked with an egg, cilantro, cotija cheeseand avocado creama.

Deep fried housemade donuts with coffee maple frosting.

House spun vanilla ice cream, with housemade hot fudge, whipped creamand vanilla fleur de sel.