
SMALL BITES
BREAD & BUTTER 3/ 5
warm bread/ vermont butter/ sea salt
SOUP DU JOUR 8 / 11
changes weekly
PANZANELLA SALAD 14
soft ciabatta croutons /burrata / grilled fennel
roasted beets/ daikon radish/ apple/ greens
pepitas / apple cider vinaigrette
GRILLED ROMAINE HEART 14
sun dried tomatoes / parmesan / croutons/
house caesar dressing
PANKO FRIED CRAB CAKES 15
roasted red pepper aioli /
salt & vinegar local sunflower greens
PROSCIUTTO WRAPPED POTATOES 13
roasted fingerlings / garlic & herb oil /
balsamic reduction
FRIED BRUSSELS SPROUTS 13
tamari / garlic / orange & agave glaze
POTATO LEEK MUSSELS 14
garlic/ shallots/ white wine/ butter/ cream
garlic toast
CURRY CAULIFLOWER & WHITE BEAN DIP 12
herb toasted crostini/ smoked paprika/ pepitas
CHARCUTERIE BOARD 16
rotating selection of cured and smoked meats
variety of cheese / house pickles
house preserves / warm bread
SANDWICHES
served with house chips
sub garden salad $2
FRIED CHICKEN SANDWICH 13
buttermilk brined/ slaw/ jalapeno/ aioli
ENTREES
MAPLE CAYENNE BBQ RIBS 29
½ rack baby back/ smoked mac & cheese w toasted breadcrumbs
tangy cabbage slaw with apple/ jicama/ carrot/ cilantro
FLAT IRON STEAK & FRITES 32
fried potato wedges w herbed butter / asparagus
sauteed wild mushrooms / red wine & currant demi-glace
SAFFRON CAULIFLOWER STEAK 26
red onion / bloomed raisins / edamame / olives /
toasted pine nuts / spinach & cauli puree/
sunflower sprouts
FRIED CHICKEN 27
buttermilk brined / parsnip mashed potatoes
sauteed green beans / honey gastrique
LINGUINI WITH BABY CLAMS 28
garlic/ lemon/ butter/ shallots/ fennel/
pine nuts/ pepper flakes
SEARED FAROE SALMON 29
Mixed grain` rice with pine nuts /
sauteed medley of: brussels/ fennel / swiss chard/
saffron & white balsamic reduction
BRIE & FIG STUFFED CHICKEN BREAST 30
wrapped with prosciutto/ balsamic reduction/
carrots / roasted fingerling potatoes
DESSERT
FLOURLESS CHOCOLATE TORTE 10
cherry chocolate ganache/ toasted almonds
GRAPEFRUIT CURD PARFAIT 9
whipped cream/ spiced shortbread cookie
PAVLOVA 12
baked meringue/ fresh berries tossed in grand marnier
(can be made without alcohol on request)
(vegan gluten free)
MAPLE BRULEE CHIA PUDDING 10
oat milk/ vanilla/ chia seeds/ local maple syrup
fried rice paper with cinnamon
(vegan gluten free)
Dinner: Tues - Thursday 5:00 - 7:30 (last seating)
Friday & Saturday 5:00 - 8:30 (last seating)
Bar remains open per volume.