Our unfussy dishes are built to be shared and change up seasonally from a deep bench of cherished recipes, old and new. Enjoy!
“Food made without love is not worth serving.” – Chef Brian Durbin
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– VEGGIES –
blistered shishito peppers & ladolemono 9.5
locally grown – one in ten may be hot!
katsu-style avocado fries 12.75
lightly breaded, with lemon & cilantro, tartar sauce
baby gems w radicchio &
crispy shaved artichoke hearts 16
beecher’s flagship cheese & pepper cream caesar-ish dressing
grilled halloumi cheese & dates pepper sauté 16
the squeaky cheese from Cyprus in a madeira wine sauce
cauliflower fritters 15
Kolkata pepper sauced (the veggie version of buffalo wings)
broccoli blasted 12.75
air blasted in hellacious heat crispy edges a must
– SEAFOOD –
boquerones en vinagre 12.75
fontina, cream cheese & madeira
served with deep-fried crispy heads
wildcaught scallops wrapped in smoked bacon
served on a bed of garlic lime & frizzled kale
– MEAT –
pulled pork tacos & avocado 15
the classic Mexican taco – farm-to-table natural pork slow-cooked overnight,
fresh lime & roasted pepper pico
kefte lamb meatballs mezze plate 20
sumac hummus, cracked olive salad, tzatziki, cucumbers & flatbread
truly wild boar riblets & watermelon salad 20
dry-rubbed & house-smoked with a unique flavor profile from their wild diet of nuts, fruits, roots, & tubers in the Texas hill country
brazilian slow roasted chicken 20
tender farm-to-table bone-in chicken thigh, whole roasted garlic, deep-fried plantains & long grain sofrito rice
malbec demi-glazed pnw beef short ribs 32
14 oz St. Helens ranch-to-table premium angus, with new potatoes
chicken laab gai & romaine spears 17
classic Thai spicy minced chicken with aromatic lime leaves & cilantro
– FLATBREAD –
baked with rosemary, olive oil & parmesan, served several ways:
smoked chicken, sun-dried cherries & fontina 17
pear & gorgonzola, caramelized onions & pesto 16
prosciutto & besciamella, mozzarella & parmesan 16
fresh mozz, basil, calabrese salami & goathorn peppers 16
– SWEETS –
bourbon sauced bread pudding (maker’s mark) 13.75
made with the challah we bake every day
lemon curd ricotta cake on lavender crust 12.75
light & elegant cheesecake paired with locally harvested lavender, house-churned lemon curd & a gluten free crust
:::: For parties of seven or more, 20% gratuity will be included, solely for our crew thank you! :::
– BY SPECIAL DIETS –
please inform your server of any dietary restrictions, thank you!
– GLUTEN FREE –
blistered shishito peppers** & ladolemono 9.5
baby gems, radicchio & crispy shaved artichoke hearts — pepper cream dressing* 16
grilled greek halloumi cheese & dates pepper sauté 16
cauliflower fritters 15
broccoli blasted 12.75
boquerones en vinaigre** 12.75
seven spice shrimp** 22
bacon lemon scallops & frizzled kale 26.5
pulled pork tacos & avocado 15
brazilian slow roasted chicken 20
truly wild boar riblets & watermelon salad 20
lemon curd ricotta cake on lavender crust 12.75
– DAIRY FREE –
blistered shishito peppers** & ladolemono 9.5
broccoli blasted 12.75
boquerones en vinaigre** 12.75
seven spice shrimp** 22
bacon lemon scallops & frizzled kale 26.5
chicken laab gai & romaine spears 17
pulled pork tacos & avocado 15
brazilian slow roasted chicken 20
truly wild boar riblets & watermelon salad 20
– NUT FREE & SESAME FREE –
blistered shishito peppers** & ladolemono 9.5
katsu-style avocado fries 12.75
baby gems, radicchio & crispy shaved artichoke hearts 16
grilled greek halloumi cheese & dates pepper sauté 16
cauliflower fritters 15
broccoli blasted 12.75
boquerones en vinaigre** 12.75
crab artichoke gratin & flatbread dippers 198
bacon lemon scallops & frizzled kale 26.5
pulled pork tacos & avocado 15
brazilian slow roasted chicken 20
malbec demi-glazed St. Helens beef short ribs 32
truly wild boar riblets & watermelon salad 20
kefte lamb meatballs mezze plate 20
flatbread:
smoked chicken*, sun-dried cherries & fontina 17
prosciutto & besciamella, mozzarella & parmesan 16
fresh mozz, basil, calabrese salami & goathorn peppers 16
bourbon sauced bread pudding (maker’s mark) 13.75
lemon curd ricotta cake on lavender crust 12.75
– VEGAN –
blistered shishito peppers** & ladolemono 9.5
broccoli blasted 12.75
baby gems, radicchio & crispy shaved artichoke hearts 16
(with olive oil + balsamic vinegar instead)
**we strive to ensure that the listed foods are free of allergens however they are prepared in an allergen-rich environment whether it is our kitchen or the provisioner’s facility so we cannot guarantee that cross-contamination will not occur thank you!
*contains Worcestershire sauce, which has anchovies