Food

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
fresh white Spanish anchovies marinated in vinegar, served with new potato salad & shiso

crab artichoke gratin & flatbread dippers  19
reggianito, parmesan,
fontina, cream cheese & madeira

seven spice shrimp  22
butterflied pacific white shrimp seared in chili oil & shichimi spices
served with deep-fried crispy heads

bacon lemon scallops  26.5
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