Our kitchen serves seasonal, scratch made cuisine using ingredients from small, local farmers
veg = vegetarian v = vegan gf = gluten free n = nut allergy
Dinner Menu
Small Plates
Fried Brussel Sprouts
11
Vegetarian
Deep fried Brussels sprouts with a sambal aioli, soy caramel drizzle, toasted sesame seeds and chives
Berry Salad
13
V, GF and available vegan
Fresh local seasonal berries, shaved Brussels, local spinach, crumbled smoked Moody Bleu cheese, candied pecans, pickled strawberry vinaigrette.
Ranch Salad
11
Vegan, available GF
Mixed greens, tofu-ranch dressing, local cucumbers+cherry tomatoes, housemade croutons.
buffalo cauliflower
10
veg, avail. v
tempura butter, buffalo sauce, bleu cheese dip
frites
8
veg, avail. v
fresh cut Idaho potato fries, tomato jam, aioli
pickle plate
7
v, gf
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
select any six from our charcuteries & cheeses served with crostini + housemade accoutrements
Charcuterie
avail. nut free
housemade pork terrine
8
Saucisson Sec
8
“Dodge City” Salami
10
Cheese
veg, avail. nut free
Taleggio
9
Moody Bleu
9
Gouda
8
Entrees
Fisherman’s Catch
30
Gf, has dairy and fish
(5) Cajun seasoned shrimp sautéed and served with Stutzman polenta, local herb chimichurri, and lemon+garlic green beans.
Ratatouille Pasta
Half 14 / Whole 27
Veg/Vegan available
Handmade fettuccine with herb roasted local zucchini, squash, eggplant, bell pepper, onion, and garlic tossed in housemade marinara sauce and topped with fresh grated pecorino sardo.
Arborio rice simmered with sautéed corn, roasted poblano peppers, and a corn cream made from Weaver’s Truck Patch produce. Topped with a brown butter crumble and chives.
roasted turkey sandwich
13
sundried tomato aioli, pickled red onion, lettuce, swiss cheese on sourdough
