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OYSTERS
on the half-shell (gf/df)
3pc 12 | half dozen 24 | dozen 44

BEET SALAD
red oak lettuce, seeded dukkah, goat cheese, sumac vinaigrette (gf/veg)
15

SWEET CORN GAZPACHO
dungeness crab, cantaloupe, cherry tomato, lemon drop pepper (gf/df)(veg available)
18

TOMATO SALAD
watermelon, aleppo pepper, huacatay, sesame seed, fromage blanc (gf/veg)(df available)
15

OMELETTE
zucchini, ricotta, caramelized onion, green salad (gf/veg)(df available)
18

BASIL & SUMMER SQUASH QUICHE
side salad, sherry vinaigrette (veg)
16

BRIOCHE FRENCH TOAST
whipped orange mascarpone, peanut brittle (veg) 19
with foie gras +14

MAFALDE
“cacio e pepe”, pecorino, black pepper, white wine butter (veg)(gf available)
19

CRISPY CHICKEN BURGER
tennessee hot, garlic aioli, fried egg, lettuce, tomato, sesame seed bun
choice of fries or side salad
20

EGGS BENEDICT*
confit duck leg, heirloom tomato, sauce choron, english muffin (veg available)
18

PORK SCHNITZEL*
pheasant egg, giardenair, mustard jus, green salad (df available)
20

STEAK AND EGGS
fingerlings, cauliflower, soubise, green salad (gf)(df/veg available)
24

SORGHUM WAFFLE
seasonal fruit, vanilla cream (gf/veg)
16

CREAMY SPINACH
cheese curds
12

BLISTERED SHISHITOS
whipped tahini, tarragon (gf/df/veg)
12

FRENCH FRIES
béarnaise powder, parmesan, fines herbes
12

BACON STEAK
maple-bourbon glaze
12

BRATWURST SAUSAGE 
12

PECAN PULL-APART
5.00

CROISSANT
5.00

BERRIES ‘N’ CRÈME CRULLER
5.00

PAIN AU CHOCOLAT 
5.00

BLUEBERRY CRISP DANISH
5.00

CINNAMON CROISSANT ROLL
5.00

YUZU LEMON CURD TART
5.00

BANANA BREAD (gf,df)
5.00

VANILLA CRÊPE CAKE 
8.50

BLOODY MARY
choice of: vodka, tequila, gin, or aquavit
11, add beer back +3

MIMOSA
fresh squeezed orange, cava
11

SALTY DOG
vodka, grapefruit cordial, lime, soda
11

WHITE RUSSIAN
copa de oro, amaro, cardamom cream
11

SPRITZ
chilean pisco, elderberry, mixed citrus, cava
11

CHEF & OWNER | GAVIN KAYSEN
EXECUTIVE CHEF | CHRIS NYE
CHEF DE CUISINE | JAMES PASSAFARO
EXECUTIVE PASTRY CHEF | ALEXANDRA MOTZ
SOUS CHEF | MASON MCDANIEL
SOUS CHEF | JOSH PETERSON
SOUS CHEF | VANUS ERICKSON