Dinner Menu

Melon, prosciutto, and almond. (GF/V/DF)

Served with olive oil and balsamic vinegar

Mixed greens, dried cranberries, candied pecans, bleu cheese, sliced granny smith apples, and a sherry mustard vinaigrette. (GF)

Radish, strawberry, grapefruit, red leaf, red onion, walnut-crusted goat cheese, poppy seed vinaigrette. (GF/V)

Two beef sliders with grilled cipollini onions, arugula, and harissa catsup.

Caramelized onion jam, grain mustard, focaccia bread, foraged mushroom salad.

Crunchy, crispy asian greens. Ginger and scallion. Candied pecans. (GF)

Fresh basil, pecorino. (V)

House made fennel sausage, blistered sweet peppers, slivered cippolini onions, tomato sauce, mozzarella cheese.

Avocado, wakame seaweed salad, lime and sweet soy ponzu, sesame crackers.

Hand breaded and deep fried. Served with mango chili mojo and cilantro lime aioli. Half or whole order.

New England (white wine, roasted garlic, and lemon thyme) or Manhattan (tomato, sausage, and fennel). Half or whole pound. (GF)

Crispy braised pork belly, duckfat potatoes, sweet corn emulsion, pepper relish.

Charred sweet corn and truffle risotto, baby artichoke hearts, heirloom tomato and zucca salsa fresca. (GF)

Balsamic potato and asparagus hash, red pepper aioli, wasabi coral.

Roasted mushrooms, ramp pesto, parmesan broth. (GF/V)

Grilled pineapple, danish bleu cheese, crispy fingerling potatoes, cilantro, cipollini onions. (GF)

Herbed mushroom and fregola pasta, caramelized fennel, marinated summer squash, black cherry demi-glace.

Blueberry cornbread, boar chili, pickled salad.

With sautéed peppers, summer squash, Mushrooms, and roasted corn in a creamy adobe sauce. (V)