NYE Dinner
New Year's Eve Dinner
Tuesday, December 31st
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— New Year's Eve dinner —
Ring in the New Year with THE BEST DINNER AND DRINKS IN TOWN!
Tuesday, December 31st, 2024, from 5 pm to 10 pm
SPECIAL FOUR COURSE DINNER | 65
Course 1
Pork Belly Crostini
apple pecan chutney, pickled fresnos, micro greens
Course 2
Cream Cheese Puff Pastry
apple cider gastrique,
Course 3
Steak Roulade
6 oz flank steak, sun dried tomato, bricolé, grilled broccolini, peso cream, rosé sauce
Course 4
Caramel Cheesecake
warm apple compote
À LA CARTE MENU
SHAREABLE & SIDES
— CHÈVRE PUFFS —
apple pecan jam, spiced yogurt, pickled fresnos, arugula | 18
— 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
— 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
— MARGHERITA FLATBREAD {V|GF +6} —
crushed tomato sauce, butterkäse, roma tomato, fresh basil | 18
— PEPPERONI FLATBREAD ✝ {GF +6} —
crushed tomato sauce, butterkäse | 19
MAIN FARE
— RED WINE BRAISED SHORT RIB {GF} —
whiskey au poivre, garlic mashed potato, rosemary heirloom carrot | 39
— MOROCCAN BUTTER CHICKEN—
crispy skin chicken, saffron rice, garlic broccolini | 37
— STICKY POMEGRANATE SALMON ✝ {GF} —
roasted brussels sprouts and root vegetables, pomegranate reduction | 33
— 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
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
PLEASE NOTE, A 5% FAIR & LIVING WAGE TAX HAS BEEN ADDED TO ALL CHECKS. THIS SURCHARGE IS PROPERTY OF THE RESTAURANT AND IS NOT GRATUITY,
NOR INTENDED TO REPLACE GRATUITY.
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
WE MAKE EVERYTHING FROM SCRATCH AND IN HOUSE USING AS MANY
LOCAL INGREDIENTS AS POSSIBLE.
*Consuming raw or undercooked food 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.
