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.