pear, manchego, bread crumbs, sherry vinaigrette

house made pasta filled with witchgrass cheese (soft ripened cow's milk cheese coated with vegetable ash; fresh, rich and creamy and yet light and airy, oleg valley milkhouse), butter sauce, mixed summer vegetables

grilled lamb shoulder, grilled japanese eggplant, muhammara (with walnuts), feta

St. Louis style cut of Berkshire pork ribs, served with slow cooked, orange honey glaze

Hollander and de Koning mussels, bell pepper & onion, n’djua broth, merzbacher’s focaccia

8oz grilled pa beef, blend of brisket & chuck, with raw red onion, abundantly good sharp cheddar, leaf lettuce, garlic aioli & house pickles on a baker's street seeded brioche roll

smoked king trumpet mushrooms, corned "beef" spices, vegan russian dressing, savoy coleslaw, kaplan's black russian rye

beer battered cod, bibb lettuce, tartar & sliced pickles, sweet potato roll

pork confit, spiced roasted garlic spread, spinach & provolone cheese on focaccia

lamb & brie with lamb jus on ciabatta

8oz thin sliced ribeye, caramelized onions, provolone, french baguette, au jus, piparra peppers

hand cut idaho potatoes, s&p

shishito peppers, furikake, garlic aioli dipping sauce

torchetti pasta, cashew “cheese” sauce, hen of the woods mushrooms, panko bread crumbs, chives

7oz grilled hanger steak, fries, beef jus, hotel butter

decadent & airy cake, caramel, vanilla whipped cream

roasted pumpkin, house pumpkin spice blend, cream cheese frosting

sweet & sour honey crisp apples, cinnamon sugar