Appetizers

  • Soup —

    ask your server to hear about our soup of the day

  • Mediterranean Platter — 12

    hummus, baba ghanoush, braised lamb, olives, pita

  • Lobster Deviled Eggs — 8

  • Ahi Tempura Roll — 12

    with wasabi béchamel

  • Poutine — 8

    fries with mushroom gravy and cheese curd. Top with caramelized onions, jalapeños or mushrooms + $2.00

Salads

  • Rocket Salad — 8

    arugula tossed in lemon vinaigrette with shaved pecorino

  • Roasted Beet Salad — 10

    with mixed greens, strawberries, walnuts, herbed goat cheese and honey balsamic vinaigrette

  • House Salad — 6

    mixed greens, shredded carrot, cucumber, pepitos

Pokè

  • Pokè Bowl — 16

    served over a bed of rice with shredded carrot, cabbage, cucumber, daikon, edamame, avocado and spicy mayo. All proteins are tossed in ginger infused shoyu with shaved red onion, scallion and black sesame seeds. Choice of: Ahi Tuna, Grilled Shrimp, Salmon, Beets

Sides

  • Brussels Sprouts — 6

  • Onion Rings — 5

  • French Fries — 4

Sandwiches

  • Grass-Fed Burger — 14

    7 oz. antibiotic and hormone-free ground beef, lettuce, tomato, and pickle (choice of fresh cut fries or green salad. Onion rings +$2) add cheddar, gouda, gruyere + 1 add sautéed onion, mushroom or bacon + 2

  • Pulled Pork Sandwich — 13

    slow roasted pork butt with persimmon BBQ topped with house made coleslaw (choice of fresh cut fries or green salad. Onion rings +$2)

Entrees

  • Chicken Fried Steak — 18

    local, anti-biotic, hormone free top round, thinly sliced, breaded, deep fried and topped with cream gravy, with Yukon mash and asparagus

  • Shrimp & Grits — 18

    with bacon, cheddar, and scallions

  • Lemon Thyme Glazed Salmon — 19

    with saffron rice and garlic green beans

  • Wild Mushroom Farro Risotto — 14

    with grated parmesan and truffle oil

Desserts

  • Crema Volteada — 6

    traditional Peruvian custard