Rodolphe le Meunier - real nice french butter

Crispy rice balls with mozzarella, fontina, and Calabrian chili sauce

Local lettuces, garlic breadcrumbs, and parmesan with house made caesar dressing

V - Roasted local mushrooms, creme fraiche, thyme, and grilled sourdough

robiola bosina, muscadine gelee, apple balsamic, olive oil

on whipped tahini, topped with salsa macha and pickled raisins

'Basque Style' stuffed peppers filled with poached yellowfin tuna, topped with paprika mayonnaise and a relish of pistachio, picholine olives, parsley, and shallot. 4 pc

V - 'cacio e pepe,' whole wheat flour, miso butter, parmesan brodo, zanzibar peppercorns

V - herbed ricotta and goat cheese filled, honey nut squash with sun-dried tomato butter

House-made chorizo from Bear Creek pork, tomato, creme fraiche, and Manchego

Sunflower seed pesto, burrata, shiitake mushroom XO sauce

V - farro, barley, wheat berry, whipped feta, lettuces, walnuts, crispy quinoa, avocado

two smashed dry-aged Bear Creek beef patties made with sharp American cheddar cheese, Russian, dijonaise, shrettuce, pickles, caramelized onions, housemade bun with fries

GF - Joyce Farms chicken with ginger and guajillo marinade, cooked under a 'brick,' peanut-lime gremolata, fries

Steak from Bear Creek with confit fingerling potatoes, arugula, and pearl onion balsamic sauce

refried 'masoor dal' lentils from Rancho Gordo, blistered shishito peppers, and coriander carrot salsa verde

spiced whipped cream, gingersnap crisp

portuguese dessert wine, strawberry, sesame

12oz

12oz

12.5oz - requires bottle opener

7.5oz

12.5 oz - requires bottle opener