Dinner
Dinner
Dinner is served
Thursday thru Saturday from 5 to 9
Sunday from 5 to 8
Scroll down to view the menu
— dinner—
SALADS
— FIG & PROSCUITTO {GF} —
field greens, dried fig, chèvre, almonds, balsamic reduction
small | 14
large | 21
— SQUASH SALAD {V} —
arugula, pomegranate seeds, feta, roasted pepitas, honey dijon vinaigrette
small | 12
large | 19
SALAD ADD-ONS
add 4 oz. new york strip + 15
add smoked salmon + 9
add grilled chicken + 7
add falafel +7
SHAREABLES & SIDES
— SOUP DU JOUR —
cup | 7 or bowl | 9
— SOFT PRETZEL {V} —
large house-made warm pretzel, cheese sauce | 12
add extra pretzel +7
CHEF’S SELECTED MEAT & CHEESE BOARD ✝{GF+3.5}
please ask your server for details | 23
— BREAD BOARD {V} —
baker’s field bread, assorted butter & jam | 12
— SWEET POTATO PEROGIS {V} —
sautéed sage brown butter, parmesan | 17
— CAPRESE FINGER SANDWICH {V} —
tomato jam, basil pesto, arugula, mozzarella, balsamic reduction, crispy pinsa crust, balsamic reduction, crispy pinsa crust | 12
-make it a meal -
add prosciutto or bacon, served with fries & garlic aioli | 19
— HONEY GLAZED HEIRLOOM CARROTS {GF|V} —
coriander yogurt, roasted pepitas, chili oil | 15
— RATATOUILLE {V|GF} —
chinese eggplant, zucchini, squash, tomato sauce, butterkäse, bricole | 18
— BEEF BREAD ✝ {GF +3.5} —
red wine braised short rib, butterkäse, caramelized onion cream cheese, bordelaise, baker’s field bread | 18
— RICOTTA GRATIN {GF+3.5} —
parmesan & garlic infused olive oil, balsamic reduction, crostini | 14
— MARGHERITA FLATBREAD {V|GF +6} —
crushed tomato sauce, butterkäse, roma tomato, fresh basil | 18
— PEPPERONI FLATBREAD ✝ {GF +6} —
crushed tomato sauce, butterkäse | 19
— HOUSE FRIES {V} —
roasted garlic aioli | 7
MAIN FARE
— 7oz RIBEYE ✝ {GF} —
sauteed kale & garlic, sweet potato puree, apple pecan chutney | 38
— STICKY POMEGRANATE SALMON ✝ {GF} —
roasted brussels sprouts and root vegetables, pomegranate reduction | 33
— ORANGE BOURBON GLAZED DUCK BREAST ✝ {GF} —
heirloom carrots, red wine risotto | 32
— HOUSE-MADE PARMESAN TORTELLINI {V} —
vodka cream sauce | 26
— CHICKEN POT PIE ✝ —
roasted chicken, creamy velouté, peas, root vegetables, butter pie crust | 27
— BAKED MACARONI & CHEESE {V} —
house-made cheese sauce, cavatappi, pretzel breadcrumbs | 24
add bacon +5 / add wild mushrooms +5 /
add grilled chicken +7 / add fried chicken +9
— MUSHROOM TRUFFLE BURGER ✝ {GF BUN +3.5} —
local ground beef, caramelized onion, cremini mushrooms, swiss, truffle aioli, brioche bun, served with fries & garlic aioli | 22
add fried egg, bacon +5 per
substitute field greens salad +4
— HOT HONEY CHICKEN SANDWICH ✝ —
fried chicken thigh, sweet & spicy honey, dill aioli, house-made dill pickles, butter lettuce, brioche bun, served with fries & garlic aioli | 19
substitute field greens salad +4
WE MAKE EVERYTHING FROM SCRATCH AND IN HOUSE USING AS MANY
LOCAL INGREDIENTS AS POSSIBLE.
V = is or can be made vegetarian upon request
GF = is or can be made gluten-free upon request
✝ = items containing raw or undercooked ingredients may increase your risk of foodborne illness.
Our food is prepared in a common kitchen with risk of gluten exposure and nut cross-contamination. Individuals with gluten sensitivity and nut allergies should exercise discretion.
PLEASE NOTE, A 5% FAIR & LIVING WAGE FEE HAS BEEN ADDED TO ALL CHECKS. THIS SURCHARGE IS PROPERTY OF THE RESTAURANT AND IS NOT GRATUITY. THANK YOU FOR YOUR SUPPORT.