Lunch Menu

[starters & soups]

[bake]
fresh baked foccacia with pickled giardiniera [5]

[fries]
house cut salt and pepper russet fries
tossed in egg yolk, rosemary and lemon [6]
or tossed in garlic and herbs [6]
or with cheddar cheese sauce [6]

[mi bean chili]
venison, chorizo, pinto beans, beef steak tomatoes, lime chip [8]

[chestnut bisque]
chestnut, cream, onion, thyme, honey [7]

[salads]

[harvest salad]
arugula, candied walnuts, julienne turnip, warm cranberry-maple vinaigrette [13]

[chop salad]
romaine, roasted butternut squash, queso fresco, shaved fennel, caramelized onion-apple cider vinaigrette [13]

[vegetable carpaccio]
sliced beet, apple, radish, turnip, kohlrabi, leek, micro greens, puffed rice, maple-sherry vinaigrette [9]

add grilled chicken [3.5]
add grilled shrimp [5.5]

[lunch plates]

[ bulgogi beef bowl ]
ground beef, roasted brussel sprouts, shaved carrot, cabbage, pickled peanuts, rice, gingered fish sauce vinaigrette [14]

[butternut "pasta" ragu]
butternut "noodles", tempeh chorizo, sunchoke puree, pickled apple, walnut parmesan [13]

[quiche du jour]
ask your server for today's filling, served with a side mix green salad [12]

[sandwiches]

[shrimp sausage banh mi]
shrimp-pork sausage, pickled carrot & daikon, lentil-walnut pate, sriracha, fish sauce aioli  [15]

[burger]
lamb burger, harissa, orange-grilled red onion jam, spinach, honey chevre yogurt, brioche bun [14]

[roasted cauliflower sandwich]
roasted cauliflower, roasted red pepper romesco, apple-dried cranberry slaw, sourdough  [12 1/2]

[pulled pork sammy]
12 hour roast pork butt, keith's bbq sauce, apple-cabbage slaw, pretzel bun [13]

[southern fried chicken sandwich]
almond crusted chicken, tasso ham-creamed collard greens, blis blast honey, brioche bun  [13 ]

add side salt & pepper fries [3]
add side mix green or carpaccio  [3]
add cup of soup [3]
add cup of chili [4]

Dinner Menu

Our menu is designed for [sharing], tasting, [sipping], laughing and [enjoying] for [dinner] we recommend 2-3 [plates] per person - but feel free to [explore] for your enjoyment.

[eat]

[bisque]
chestnut, cream, onion, thyme, honey  [9]
shooter [3]

[bake]
focaccia, rosemary, garlic, giardeniera, chili [7]

[carpaccio]
beet, apple, radish, maple, sherry [12]

[cheese]
ricotta, honey, squash, pepita, graham  [16]

[mash]
sweet potato, feta, chorizo, coriander, lime [14]

[glaze]
brussels, cauliflower, sriracha, dukkah, shiso [15]

[confit]
potato, truffle, verjus, beef, yolk [18]

[textures]
sunchoke, lemon, celery, ginger, anise [13]

[smoke]
beet, broccoli, lemongrass, horseradish, “steak” sauce [21]

[grind]
shrimp, pork, carrot, daikon, pâté [23]

[poach]
lobster, leek, blood orange, chanterelle, yolk [34]

[stuff]
chicken, tasso, collards, coffee, cayenne [25]

[butcher]
mangalitsa pork, fingerling, carrot, apple cider, mustard [30]

[crust]
venison, black garlic, pear, cranberry, parsnip [30]

[grill]
strip steak, truffle, rutabaga, puffed pastry, rutabaga, tomato [46]

[happy hour]

daily at bar 5-7

[bake]
focaccia, rosemary, garlic, giardiniera, chili  [5]

[bisque]
chestnut, cream, onion, thyme, honey [5]

[glaze]
brussels, cauliflower, sriracha, dukkah, shiso [5]

[mash]
sweet potato, chorizo, feta, cilantro [5]

[cheese]
chef's choice cheese with house made condiments [5]