Dinner
To Start
rotating selections of cured meats and cheeses, house-made dijon mustard, house-made seasonal jam, pickled accompaniments
cilantro-walnut pesto, feta, pickled carrot
crispy shallots, tatziki, hot honey
house sourdough, brie, balsamic, local roasted mushrooms, gremolata, arugula
house flatbread, roasted local corn, charred shallot yogurt, feta s'chug
Greens
roasted and pickled beets with a beet puree, beet greens pesto, arugula, pistachios, and a goat cheese mousse
mixed greens, cucumber, kumquat, blackberry, sunflower seeds, lime vinaigrette
romaine, green goddess dressing, pickled red onion, bacon lardons, and bleu cheese
Entrees
parsnip three ways, roasted broccolini, chimichurri
pan seared house made gnocchi with braised short rib, pickled shallots, roasted mushrooms, and crème fraiche
Add House Sourdough + 3
mary's airline chicken breast, swiss chard, cherry compote, red cabbage, preserved lemon vinaigrette, chile thread
romesco coconut sauce, bok choy, crispy rice cake, cilantro, lime
Antonellas Cafe brioche bun, jalapeño jam, arugula, cheddar, crispy shallots, black garlic aioli
al pastor marinated pork loin, jalapeno polenta cake, charred pineapple, pineapple cucumber emulsion
locally sourced elk, mushroom marsala, asparagus, crispy fingerling potatoes
grotte cheese cream sauce, snap peas, bacon lardon, carrot chips, charred lemon
Desserts
espresso creme anglaise, espresso ricotta filling, candied hazelnuts
cherries, toasted almonds, kirsch crème
pistachio short-bread crumble, blackberry compote, basil