Lunch Menu:

SOUP:

White Bean, green chile, elephant Garlic. 8

CruditEs:

Radishes, Smoke, Sea Salt, Nitrogen Charged Butter.            7

Marinated Squash, Peppers, Eggplant, heirloom tomato, olive oil, Onion torta. 11

Salads:

Roasted Beets, maple mustard Vinaigrette, brie, walnuts, frisee. 10

Spinach, Tomato, Bacon, Blue Cheese, Pickled Onion, Hazelnuts, olive oil. 10

sandwiches

B.L.T: House Cured Bacon, Frisee, Tomato, Braised Leek Aioli, Rustic loaf. 10

Chicken Salad, Provolone Picante, Black Truffle, Artisan bread. 10

Zucchini, Eggplant, Peppers, Tomatoes, Mozzarella, Rustic Loaf. 10

Scratch Burger. Grass Fed Natural beef, Bacon, Blue cheese, tomato, Spinach, foie gras aioli, Rustic Loaf 18

SWEETS:

CHOCOLATE LAVA CAKE, ICE CREAM, BERRY COMPOTE, SUGAR. 8

PEACH HAZELNUT TART, PEACH ICE CREAM, WHISKEY BROWN SUGAR SAUCE. 8

Dinner Menu:  

SOUP:

White Bean, green chile, elephant Garlic. 8 *

CruditEs:

Radishes, Smoke, Sea Salt, Nitrogen Charged Butter.  7 *

Marinated Squash, Peppers, Eggplant, heirloom tomato, olive oil, Onion torta. 11 *

Salads:

Roasted Beets, maple mustard Vinaigrette, brie, walnuts, frisee. 10 *

Spinach, Tomato, Bacon, Blue Cheese, Pickled Onion, Hazelnuts, olive oil. 12 *

 Appetizers:

Steak Tartare, Quail Egg, Olive Oil, Pickle, Olive, beet, greens, Crackers. 15 *

Fried Mushroom, leek aioli, Roasted Garlic, Chevre, Parsley Pesto. 12 *

Fish:

Halibut, Spinach, leek, Shallot, Garlic, Parsley, Lemon, Dijon, cream, crispy Potato. 27 *

 Shrimp, Green Beans, Leek, Tomato, Corn, Parsley, Chive, lemon, White wine, Risotto. 23 *

Meat:

Pork tenderloin, Huckleberries, Port, red Onion, Russet potato, chevre, zucchini. 23 *

Beef Flat Iron, Dashi Demi, Turnip, Brown Rice mochi, Mushrooms, Carrot, Greens. 25 *

Vegetable:

Squash, Eggplant, Carrot, Curry, Dal Lentil, Cucumber, yogurt. 18 *

Pasta, Vegetable Melange, Herbs, olive oil, white wine. 17 *

Cheese:

 Mozzarella, Provolone Picante, Tomato, Balsamic, Basil, olive oil. 11 *

SWEETS:

CHOCOLATE LAVA CAKE, ICE CREAM, BERRY COMPOTE, SUGAR. 8 *

PEACH HAZELNUT TART, PEACH ICE CREAM, WHISKEY BROWN SUGAR SAUCE. 8 *

*gluten free

20% for parties of 6 or more      Chef Patrick Lee Warner