Dinner Menu

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

Ask your server/bartender

Fresh local apples from Rittman Orchards, local lettuce mix, toasted pepitas, dried cranberries, and a maple+tahini vinaigrette.

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 butternut squash from Weaver's Truck Patch, vegetable stock, and butternut squash puree. Topped with herbs and candied pepitas.

(5) Cajun seasoned shrimp sautéed and served with Stutzman polenta, local herb chimichurri, and fried brussel sprouts.

Handmade fettuccine tossed with roasted local apples and onions, sautéed housemade fennel pork sausage, vegetable brodo, and foie gras butter. Topped with herbs and fresh grated pecorino sardo.

7oz Verlasso salmon fillet. Pan seared and crusted in an everything bagel seasoning. Served over cream cheese mashed potatoes and garnished with fried spinach leaves.

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.

**ONLY AVAILABLE ON FRIDAYS DURING LENT** Blue cod fillet, deep fried in an Old Bay seasoned tempura batter. Served with housemade frites, tartar sauce, and a lemon wedge.

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

Raclette cheese, tomato jam, lettuce, pickles

housemade patty, vegan southwest aioli, lettuce, housemade brioche

locally sourced steak or chop served with seasonal accompaniments