Eat
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— shareables —
— CAULIFLOWER TOTS—
charred shishito peppers, apricot jam, buffalo sauce, blue cheese dressing
$11
— ASPARAGUS —
battered asparagus, balsamic + red wine glaze, garlic aioli
$11
— BRIE CURDS —
breaded brie, apricot pepper jelly
$12
— MUSSELS —
PEI mussels, white wine, pickled fennel, absinthe, herb butter, grilled bread
$13
— SEARED SCALLOPS —
scallops, orange beurre blanc, pickled fennel, arugula, rosemary foam, micro greens
$16
— BEET TARTARE—
smoked beets, smoked olive oil, manchego cheese, cumin sour cream, sunflower seeds, micro cilantro, + house-made naan.
$12
— SHRIMP + GRITS —
bbq sauteed shrimp, creamy bacon cheddar grits, cajun brown butter
$15
— SHORT RIB —
red wine braised short rib, parmesan mashed potatoes, fried shallots
$14
— TUNA POKE —
ginger marinated ahi tuna, avocado, macadamia nuts, cilantro, snap peas, cucumbers, sambal aioli
$15
— HOUSE BOARD —
a selection of chef procured meats, cheeses, and accoutrements
$16
— WINGS —
your choice of sauce: buffalo, jalapeno apricot, or bourbon bbq
$14
— DUCK POUTINE —
duck confit, fries, homemade gravy, bacon, white cheddar cheese curds
$14
— WILD MUSHROOM BRUSCHETTA—
sauteed beech + oyster mushrooms, whipped asiago, allepo pepper, EVOO, arugula, lemon shallot vinaigrette
$14
— SCOTCH EGGS —
two soft boiled eggs wrapped w/ sausage, breaded, and fried w/ a roasted red pepper aioli
$12
— SPECK PASTA —
speck, house-made pasta, tomatoes, mascarpone + goat cheese, micro greens
$15
— greenery —
— MAIZE SALAD —
charred corn, peppadew peppers, feta cheese, pumpkin seeds, cilantro vinaigrette
$10
add chicken $4, shrimp $6, salmon $6, tenderloin $8
— SALMON SALAD—
grilled herb crusted salmon, chopped bacon, candied walnuts, sliced grilled pear, shaved parmesan, mixed greens, rosemary + garlic vinaigrette
$16
— CAPRESE SALAD —
marinated heirloom tomatoes, fresh mozzarella, extra virgin olive oil, balsamic glaze, micro basil
$10
— BISTRO COBB—
grilled flat-iron, bacon, avocado, sliced roma tomatoes, corn, roasted peppadew peppers, egg, blue cheese, toasted pumpkin seeds, cilantro vinaigrette
$16
— TUNA SALAD—
seared tuna, egg, snap peas, avocado, macadamia nuts, watermelon radish, cucumbers, sliced jalapenos, sesame ginger vinaigrette
$16
— BETWEEN BREAD—
— SOUTHERN—
five pepper spiced fried chicken, bacon, smoked gouda, fried egg, drizzled honey
$14
— SHORT RIB GRILLED CHEESE—
red wine braised short rib, red onion marmalade, gruyere, horseradish aioli
$15
— CROQUE MADAME—
nueske’s ham, dijon, gruyere, raclette cheese, bechamel, fried egg
$14
— TURKEY—
house smoked turkey breast, bacon, avocado, melted brie, raspberry mustard
$14
— BETWEEN THE BUN —
— LOCAL BURGER—
choice of cheddar or swiss
$12
add egg $1, avocado $1, sub blue cheese $1, add bacon $2
— MAIZE + MASH BURGER—
bacon, caramelized onion, gruyere cheese, sunny egg, dill pickle aioli
$14
— VEGGIE BURGER—
mushroom, spinach, farro, feta, smoked garlic aioli,
poblano slaw
$12
— SOUPS/SIDES —
— HOMEMADE SMOKED BRISKET CHILI —
$6
— SOUP OF THE DAY —
$6
— MASH + GRAVY —
$4
— FRIES —
$4
— MAC + CHEESE —
$6
— SIDE SALAD —
$6
— CAULIFLOWER AU GRATIN —
$6
— DESSERTS —
— SUNDAE —
vanilla ice cream, bulleit caramel sauce, candied macadamia nuts, amarena cherry
$7
— BROWNIE —
chocolate stout brownie, chocolate sauce, bulleit caramel sauce
$7
— CAMPFIRE SMOKED MOUSSE —
smoked whiskey chocolate mousse, graham cracker crumb + toasted marshmallow
$7
— BEIGNETS —
filled w/ marshmallow creme, topped w/ powdered sugar, chocolate sauce, + caramel drizzle
$7
— ADULT ROOT BEER FLOAT—
jim beam vanilla, vanilla ice cream, root beer, whipped cream
$8
— DRUNKEN BREAD PUDDING—
brioche bread pudding served hot w/ whiskey custard sauce + vanilla ice cream
$8
— Specials —
thursday - sunday
— CHAMOMILE CHICKEN SALAD SANDWICH—
chamomile chicken salad, bibb lettuce, strawberries, croissant
$10
— GRILLED PORK BELLY LETTUCE WRAP—
marinated pork belly, watermelon, bibb lettuce, asian slaw, sushi rice, sriracha aioli
$13
— FISH + CHIPS—
beer battered cod, fingerling potatoes, poblano slaw, dill aioli [friday only]
$15
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Executive Chef Eric Olson
