Our kitchen serves seasonal, scratch made cuisine using ingredients from small, local farmers
veg = vegetarian v = vegan gf = gluten free n = nut allergy s= sesame allergy
Dinner Menu
Small Plates
Fried Brussel Sprouts
11
Veg, GF, S or V available w/o caramel or aioli
Deep fried Brussels sprouts with a sambal aioli, soy caramel drizzle, toasted sesame seeds and chives
Strawberry Salad
14
Veg, GF and available V
Green City Growers mixed greens, toasted pepitas, pickled Weaver's Truck Patch strawberries+rhubarb, crumbled feta, housemade strawberry vinaigrette.
buffalo cauliflower
10
veg, avail. v or GF
tempura butter, buffalo sauce, bleu cheese dip
frites
8
GF, veg, avail. v
fresh cut Idaho potato fries, tomato jam, aioli
pickle plate
7
v, gf, veg
assortment of 4 housemade pickled vegetables
Cheese & Charcuterie
Small Board
19
select any three from our charcuteries & cheeses served with crostini + housemade accoutrements
Big Board
36
All six options from our charcuteries & cheeses served with crostini + housemade accoutrements
Charcuterie
avail. nut free
housemade pork terrine (contains gluten)
8
“Dodge City” Salami
10
Stagberry Salami
8
Cheese
veg, avail. nut free
Moody Bleu
9
Owl Creek Tomme
9
Wino Gouda
10
Entrees
Salmon Special
34
GF, S, Available Dairy free (Sub Polenta for Potatoes)
7oz Verlasso salmon fillet. Pan seared and crusted in an everything bagel seasoning. Served over cream cheese mashed potatoes and garnished with fried Brussels sprouts
Pork and Beans
26
GF
Braised then deep fried pork belly slices served atop tomato+white wine braised cannelini beans and drizzled with a maple+garlic gastrique. Garnished with chives.
Spring Pasta
Half 15 / Whole 29
Veg or V available
Handmade fettuccine with pork sausage and roasted seasonal vegetables tossed in a housemade tomato+white wine sauce. Topped with grated Pecorino Sardo and herbs. V and Veg available
Roasted Mushroom Polenta
16 / 31
GF, Veg, Available V (no butter or cheese)
Garlic roasted Killbuck Valley shiitake+oyster mushrooms, roasted asparagus and chopped kale. Deglazed with sherry wine and and served over sunchoke Stutzman polenta. Garnished with chives and Percorino Sardo.
Corn and Crab Risotto
Half 16 / Whole 31
GF, Available Veg (w/o crab) or V (w/o corn cream, crab or crumble)
Arborio rice simmered with roasted corn from Weaver's Truck Patch, charred poblano pepper, crab meat, vegetable stock, and corn cream. Topped with brown butter crumble and herbs.
roasted turkey sandwich
14
sundried tomato aioli, pickled red onion, lettuce, swiss cheese on sourdough