Saturday, October 25, 2025

SMALL PLATES

Snack Board - 16

two Local cheeseS & charcuterie served w/ seasonal preserves & seeded crackers

Coconut Curry Squash Soup (V)(gf) - 8

pepitas & Lemon mint vinaigrette

Seasonal Salad (v)(gf) - 14

mixed greens, blistered shishitos, pickled apples, manchego, roasted apple spread & pomegranate vinaigrette

Blistered Shihitos - 14

CREAMED corn, shaved radish, crispy prosciutto & rosemary~thyme vinaigrette

Heirloom Tomato Crumpet (v) - 16

Citrus mascarpone, arugula salad, pickled red onion, tomato jam & pistou

Cola Roasted Beet Salad (v)(gf) - 15

watermelon, arugula, tarragon~huacatay vinaigrette & chevre

Szechuan Veggie Stir Fry (df)(gf) - 14

miso sweet potato puree w/ green beans, shishitos, summer squash, paprika aioli, crispy nori, bonito flakes, & sesame seeds

Steamed Pork Buns (df) - 13

Scallion vinaigrette & spiced peanuts

ENTREES

Thai Eggplant Coconut Curry (v)(gf) - 24

kale, tomato, green beans, crispy shallots, chili oil, cilantro & rice

Cod & Smoked Branzino Stew - 24

Potatoes, kale & Summer squash topped w/ Lemon, huacatay & sherry vin. served w/ focaccia

Braised Beef (gf) - 32

paprika roasted potatoes, butter braised leeks, sherry stewed cherry tomatoes & manchego cream sauce

Roasted Pork Loin - 34

cider braised kale, raisins, apple cider, farro salad, poele turnips, ancho corn jus, sunflower seeds & chevre

DESSERT

Mocha Pot de Crème - 12

malted whipped cream & orange cocoa nib crumble

Banana Bread Pudding - 13

caramel sauce & Vanilla whipped Cream

Vanilla Coconut Panna Cotta (V) - 13

strawberry rhubarb compote

(df)-Dairy Free (gf)-Gluten Free

(v)-Vegetarian (V)-Vegan

*Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness*