Brunch
ENTRÉES
jalapeno cheddar hashbrowns
toasted brioche bun from Antonella's, jalapeno jam, cheddar, crispy shallots, black garlic aioli
Add Sunny Side Edd +2
Salads & Small Plates
seasonal fruit
Add Granola or Greek Yogurt +2
Sides
Our menu has been created by Chef Rafael Arcila. Each entrée has been created with components that complement the dish as a whole; substitutions are subject to availability and additional charge.
An automatic gratuity of 20% will be added to parties of eight or more
*Our food may contain nut, dairy or egg ingredients. Please communicate any food allergies with your server.
*Consuming raw or undercooked meats, poultry, seafood, shelfish, or eggs may increase your risk of foodborne Illness.
Lunch
To Start
rotating selections of cheeses and seasonal accouterments
Please ask your server for the daily soup preparation
Greens
romaine lettuce, green goddess dressing, pickled red onion, bleu cheese, bacon lardon
arugula, olive oil and lime juice, avocado, feta, cucumber corn relish, toasted seed mix
chopped romaine, caesar, white cheddar, pickled onion, sourdough bread crumbs
Add a Fried Egg to Salad +2
Add Fried or Seared Chicken to Salad +8
Add Local Trout to Salad +22
ENTRÉES
roasted local mushrooms, cherry plum sauce, chili crisp, peanuts, house slaw
Substitute mushrooms for Clifford Farm's pork belly +7
Mushrooms & Belly +10
"Papi's" sourdough bread, mozzarella, cheddar
Our menu has been created by Chef Rafael Arcila. Each entrée has been created with components that complement the dish as a whole; substitutions are subject to availability and additional charge.
An automatic gratuity of 20% will be added to parties of eight or more
*Our food may contain nut, dairy or egg ingredients. Please communicate any food allergies with your server.
*Consuming raw or undercooked meats, poultry, seafood, shelfish, or eggs may increase your risk of foodborne Illness.
Dinner
To Start
rotating selections of cured meats and cheeses, seasonal accoutrements
savory cauliflower tart, romesco, goat cheese mousse, arugula, balsamic reduction
Greens
romaine lettuce, green goddess dressing, pickled red onion, bleu cheese, bacon lardon
ENTRÉES
braised short rib, roasted mushrooms, crème fraiche, pickled shallots
add "Papi's" sourdough +3
pumpkin farrotto, pumpkin seed pesto, roasted squash, apple butter
pumpkin farrotto, pumpkin seed pesto, roasted squash, apple butter
DESSERTS
Our menu has been created by Chef Rafael Arcila. Each entrée has been created with components that complement the dish as a whole; substitutions are subject to availability and additional charge.
An automatic gratuity of 20% will be added to parties of eight or more
*Our food may contain nut, dairy or egg ingredients. Please communicate any food allergies with your server.
*Consuming raw or undercooked meats, poultry, seafood, shelfish, or eggs may increase your risk of foodborne Illness.
Cocktails
Vodka
Tequila
Gin
Rum
Whiskey/Bourbon
Brunch Vibe
Red or White
blackberry mint, cranberry, blueberry, pear
or Sugar House vodka with choice of juice
Wine
Whites
Glass | Bottle
Germany
France
Columbia Valley, WA
Marlborough, NZ
Spain
South Africa
France
Reds
Glass | Bottle
Park City, UT
WA
Napa Valley, CA
Napa Valley, CA
Chile
Walla Walla, OR
OR
CA
Pasa Robles, CA
Beer
Bottle/Can
1pt. 5.4%
16oz 6.5%
16 oz 8.5%
1pt. 11%
1pt. 8%
12oz. 8%
12 oz. 4.2%
12 oz. 4.2%
Draft
Pint | Stein