rotating selections of cheeses and seasonal accouterments
Please ask your server for the daily soup preparation
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
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.