— ENTRÉES —
Modern dishes that capture the flavors of the season
SPREADS & COLD PLATES
$13
Spicy Feta with Warmed Naan
greek yogurt, roasted red peppers, chili, warm naan. (VT)
$13
$15
Whipped Ricotta
citron agave, honey, spiced nuts. (VT)
$15
$22
Charcuterie & Cheese Board
Rotating meats and cheeses with house pickles. (GF)
$22
VEGETABLES & SALADS
$18
Beet Salad
fennel, roasted beets, seasonal herbs. (GF, VT)
$18
$17
Honey Roasted Root Vegetables
Carrots & parsnips, maple, balsamic, fresh herbs (GF, VT)
$17
$22
Confit Byaldi
layered summer vegetables, tomato-pepper sauce. (GF, VG)
$22
SEAFOOD & MEAT
$19
Lamb Meatballs
warm spices, tomato harissa, herbed yogurt. (GF)
$19
$22
Aguachile
shrimp, citrus, mango, chili, herbs (GF, DF)
$22
$17
Prosciutto-Wrapped Dates
blue cheese, honey balsamic (GF)
$17
$28
Quartered Chicken
red tomato chow chow, herbed yogurt (GF, DF)
$28
$37
Nebbiolo Braised Short Ribs
red wine, parsnip-celery root puree, jus . (GF)
$37
DESSERT
$12
Limoncello Tiramisu
A citrus twist on the classic Italian classic.
$12
$12
Mango Pavlova
Crispy meringue with mango-lime sauce.
$12
$12
Espresso Martini Crème Brûlée
Coffee and cream with a caramelized top.
$12