Dinner Menu

Deep fried Brussels sprouts with a sambal aioli, soy caramel drizzle, toasted sesame seeds and chives

Ask your server/bartender

Green City Growers mixed greens and chopped kale tossed in a housemade vegan caesar tofu dressing. Garnished with garlic+herb croutons and pickled red onions.

tempura butter, buffalo sauce, bleu cheese dip

fresh cut Idaho potato fries, tomato jam, aioli

assortment of 4 housemade pickled vegetables

Arborio rice simmered with roasted diced butternut squash from Weaver's Truck Patch, vegetable stock, and butternut squash puree. Topped with spiced brown butter crumble and herbs.

8 oz Verlasso salmon fillet. Pan seared and crusted in an everything bagel seasoning. Served over mashed potatoes and garnished with fried Brussels sprouts

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.

Garlic roasted Killbuck Valley shiitake+oyster mushrooms, local veg and chopped kale. Deglazed with sherry wine and served over sunchoke Stutzman polenta. Garnished with chives and Percorino Sardo.

Handmade fettuccine tossed in a red sauce made with chopped mushrooms, garlic, capers, olives, red wine and herbs. Topped with grated Pecorino Sardo and parsley.

sundried tomato aioli, pickled red onion, lettuce, swiss cheese on sourdough

Raclette cheese, tomato jam, lettuce, pickles

housemade patty, vegan southwest aioli, lettuce, pickles, housemade brioche

locally sourced steak or chop served with seasonal accompaniments