DINNER MENU

Please Note: Our menu changes on a bi-weekly basis to reflect local & seasonal bounty

        Menu for November 7th-10 & November 14th-17th

 

Starters

 

Great Northern Bean Pâté: Garlic Confit, Oregano, Toasted Pita 6
3-D Valley Beef Tartar: Pastrami Spice, Pickled Mustard Seeds, Sauerkraut, Local Egg Yolk, Marbled Rye * 12
Weekly Cheese Course with Accompaniments 11
Weekly Charcuterie Board with Accompaniments 11
Cheese & Charcuterie Board with Accompaniments 20
Cocktail Olives: Gordal, Coquillo, Castelvetrano 6
Popcorn: Apple Cider Caramel Corn 5

First Course

Sourdough Flatbread: Roasted Prayer Mountain Mushrooms, Winesap Apples, Roasted Shallots, Triple Crème Cheese 11
Sweet Potato Falafel Taco: Sundried Tomatoes, Cucumber, Chili Yogurt, Cilantro 6
Potato Soup: Smoked Mussels, Roasted Potatoes, Chive Oil, Crème Fraîche 7
Roasted Golden Beet Salad: Cashews, Curried Labneh, Cilantro, Serrano Chilies, Lime Vinaigrette 8
Ashbourne Farm Curly Kale Salad: House Cured Lamb Bacon, Fingerling Potatoes, Point Reyes Blue Cheese, Sherry Vinaigrette 9

Entrees

Groce Family Farm Pork Pozole: Hominy, Chili Broth, Radish, Avocado, Cotija Cheese, Cilantro 22
Braised Groce Family Farm Chicken Leg: Stone Fruit Mostarda, Grateful Greens Arugula, Sweet Potato Gnocchi, Buerre Monte 23
Cape Canaveral White Shrimp & Grits: Braised Greens, Weisenberger Grits, Crispy Shallots, Pot Likker 24
Roasted Cauliflower: Curried Beluga Lentils, Roasted Cashews, Pickled Raisins, Ras al Hanout Labneh, Fresno Chilies, Mint 18