Food Menu
evening / dessert / happy hourEvening Menu
start
chef’s cheese board / 22
ploughman’s platter / 24
half meat, half cheese
warm olives / 12
italian olives, house giardiniera, spiced nuts (gf/vg)
sardines / 12
preserved portuguese sardines, saltines, roasted red pepper tapenade, whole grain mustard (df)
fall salad / 8sm 14lg
local greens, red cabbage, jamica, apple, celery, pumpkin seed, anise vinaigrette (gf/df/vg)
bison flank steak salad / 28
crazy head farm greens, tomato, cucumber, sea beans, basil, sheep’s milk ricotta salata, green goddess dressing (gf)
heart of palm cakes / 18
avocado, sea bean & cucumber salad, pink peppercorn vinaigrette, fried black chickpea (vg)
beet gnocchi / 12
sage & almond brown butter, orange crème fraîche
fried chicken skewers / 12
alabama white sauce, pickled mustard seeds
hamachi tartare / 16
red pepper consommé, parsnip mousse, charred grapefruit, fresh fennel (gf)
crispy pork belly / 18
shoyu cauliflower purée, braised celery, citrus glaze, candied hazelnuts, red radish (gf)
main
seared salmon / 36
spätzle, honey ale cream, roasted brussels, citrus glaze
grilled pork chop / 34
squash polenta, salsa negra, grilled carrots, jícama apple slaw, cider gastrique (gf)
confit duck leg / 32
ginger duck broth, roasted sweet potato, spiced lingonberry preserves, mustard greens, julienne carrot (gf/df)
cervena venison rib rack / 42
grilled beets, balsamic roasted shallot, braised collards, huckleberry cumberland sauce (df/gf)
angus hanger steak / 36
fried ginerlings, tarragon aioli, grilled broccolini, cilantro chimichurri
massaman curry / 28
beluga lentil, roasted cauliflower, braised greens, lime soy yogurt, cashew, turmeric chili oil (gf/df/v)
add grilled bison flank steak* / 14
g.f.b. / 20
montana beef, smoked cheddar, house quick dill pickle, red onion, tomato, local greens, citrus aioli, blended chimichurri, fried fingerlings
boards
chef’s cheese board / 20
ploughman’s board / 22
artisanal cheese and charcuterie
warm marinated olives / 12 (df/gf)
castelvetrano, manzanilla & kalamata olives, garlic, herbs, capers & chile marinade, house-made giardiniera, paprika almonds
sardines and saltines/ 12 (df)
lightly smoked sardines, saltines, house pickles, mustard, salsa verde
small plates
house salad / 6sm 12lg (gf)
mixed greens, pickled heirloom carrots, quinoa, amaltheia chevre, pistachio, apple cider vinaigrette
add steak* / 12 add salmon* / 14
plonk waldorf / 14 (df)
endive, apple, celery, pickled grapes, candied walnuts, radish, gorgonzola, creamy white balsamic vinaigrette
add steak* / 12 add salmon* / 14
buffalo cauliflower / 14 (gf/v)
cauliflower, celery hearts, garlic chips, blue cheese aioli
beet jojo’s / 14 (gf/v)
crispy golden beets, fontina fonduta, horseradish honey, grapefruit, chives
garlic shrimp / 17
green peppercorns, tarragon, brandy, shrimp au jus, shaved fennel and orange salad, tomato bread
charred octopus / 16 (gf/df)
hazelnut romesco, crispy petite potatoes, black garlic aioli, pistou
smoked rabbit pie / 18 (gf)
pulled rabbit, aged cheddar, apricot chutney, hot mustard ice cream
chicken katsu / 15(gf/df)
fried chicken, koji honey, bonito flakes, ginger miso gribiche
salmon crudo / 18 (gf/df)
ora king salmon, leche de tigre, fuji apple, serrano,pomegranate, grapefruit supremes, cilantro, pistachio, sweet potato chips
entrees
northwest skirt steak* / 38 (gf)
whipped celeriac and potato, asparagus, porcini mushroom demiglace, sage and orange gremolata
ora king salmon / 36
creamy leeks, gnocchi, edamame, crispy leek frittes, beet vinaigrette
grilled local bone-in pork chop* / 34 (gf)
confit potatoes in agro dolce, grilled broccolini, hot mustard ice cream, pear kirsch moustarde
pollo al plancha / 30 (gf/df)
chicken breast in aji amarillo, risotto ricada rojo, lacinato kale, crispy lions mane mushrooms, broccolini chimichurri
duck duck goose / 32 (gf/df)
smoked and seared duck breast, confit potatoes, duck confit, fois gras vin, grapes, brussels, walnuts, pomegranate
piedmontese short rib / 32 (gf)
braised short rib, polenta, spinach, golden raisin, pickled pearl onions, beef au jus, rustic gremolata
eggplant roulade / 26 (v)
basmati rice with beluga lentils, sun blushed tomatoes, grilled eggplant, chermoula, skillet halloumi cheese, sumac onions, lebne, zhoug, fresh baked za’atar pita
Dessert Menu
desserts
crème brûlée / 12 (gf)
traditional vanilla crème brûlée, seasonal garnish
ricotta and strawberries / 12
ricotta shortbread, ancho lemon curd, strawberries, lemon crème fraîche whipped cream
peaches and cream / 12 (gf)
peach, ginger semifreddo, peach gelee, bourbon tea reduction, baked honeycomb
dark chocolate ‘cheesecake’ / 12 (vg/gf)
cashew ‘cream cheese’, sea salt cashew toffee, spiced coconut sorbet (vg, gf)
sorbet / 6
chef’s choice
dessert cocktails
even keel / 14
bulleit bourbon, campari, carpano antica
brut josé / 11
reposado tequila, agave, lime juice, brut rose
bag of blow / 10
espresso vodka, trader vics, cream, coffee liqueur, espresso beans
fortified wine & amari
g.d. vajra moscato d’asti, piedmonte / 10
sichel semillon/sauv blanc, sauternes, france / 10
sandeman rainwater madeira, portugal / 12
dow’s 10yr. tawny port, porto / 12
graham’s ‘six grapes’ rub red port, portugal / 10
sandeman superior dry fino sherry jerez / 10
sandeman rich cream oloroso sherry jerez / 10
desserts
gingerbread cake / 10 (gf)
blackstrap rum butterscotch whipped creme fraiche, candied ginger
vanilla bean creme brulee / 8 (gf)
dark chocolate torte / 10 (gf)
espresso creme anglaise, raspberry coulis, almond english toffee
dessert cocktails
belladonna / 12 (gf)
rittenhouse rye, campari, fernet branca
yeti / 10 (gf)
chai brandy*, white chocolate liqueur, cream, cinnamon
it’s a flip guey / 14
whole egg, vida mexcal, averna, ancho reyes, creme de cacao, cinnamon
hard start / 10
fernet branca, fernet menta
fortified wine & amari
sandeman rainwater madeira, portugal / 9
dow’s 10yr. tawny port, portugal / 11
graham’s ‘six grapes’ ruby red port, portugal / 8
sandeman rich cream oloroso sherry, jerez, spain / 8
amaro nonin, italy / 8
mellow and bittersweet with allspice and bitter orange, friuli
averna sicily, italy / 6
restrained aroma of espresso and hazelnut with a long herbal finish
Happy Hour Menu
everyday from: 3-5pm & 10:30-midnight thursday-saturday
food
chef’s cheese board / 16
ploughman’s platter / 19
half meat, half cheese
warm olives / 10
italian olives, house giardiniera, spiced nuts (gf/vg)
sardines / 10
preserved spanish sardines, saltines, roasted red pepper tapenade, whole grain mustard (df)
salt cod fritters / 8
citrus aioli
lengua taquitos / 10
shredded lettuce, smoked red pepper coulis, cotija, lime
chicken & biscuit / 18
house-made buttermilk biscuit, foie gras sausage gravy, franks honey gastrique
flatbread / 14
red sauce, shaved fennel, beef sausage, mobay, ricotta salata, arugula
dessert
dark chocolate ‘cheesecake’ / 12cashew ‘cream cheese’, sea salt cashew toffee, spiced coconut sorbet (vg / gf)
crème brulée / 12
traditional vanilla crème brulée, seasonal garnish (gf)
spirits
g.f.c. / 10
ginger vodka*, basil, fresh lemon-lime, ginger simple
plonk cosmo / 7
ginger vodka, orange liqueur, fresh lime, pomegranate
mexican sweater / 10
jalepeño tequila*, apricot liquer, fresh lime, grapefruit, korean chili flakes
wine
shaya arindo verdejo / 8
rueda, spain
bouchard aine & fils chardonnay / 8
vin du france
zillamina monastrell / 8
valencia, spain
don rodolfo malbec / 7
mendoza, argentina
*indicates a house-infused spirit
food
chef’s cheese board / 20
ploughman’s board / 22
artisanal cheese and charcuterie
personal ploughman’s / 8
cured meat & artisanal cheese with apples and baguette
sardines and saltines / 12 (df)
lightly smoked sardines, saltines, house pickles, mustard, salsa verde
house salad / 6sm 12lg (gf/df)
mixed greens, pickled heirloom carrots, quinoa, amaltheia chevre, pistachio, apple cider vinaigrette
poutine / 14 (gf/v)
crispy fries, porcini gravy, sea salt and vinegar, lifeline cheese curds
falafel / 14 (v)
crispy chickpea fritters, local greens, fresh baked za’atar bread, chermoula, tahini sauce, sumac pickled onions
flatbread / 14
linguica sausage, cremed corn, confit potatoes, arugula, date molasses, pickled onion, fontina cheese
buffalo cauliflower / 10 (gf/v)
cauliflower, celery hearts, garlic chips, blue cheese aioli
pork steam buns / 14 (df)
roasted pork belly, mentsuyu, spicy aioli, kimchi, cucumber, steamed bun
g.f.b.* / 16
local ground beef, harissa pretzel bun, bacon, cheddar, green leaf, carolina mustard, roasted garlic aioli, side of fries
spirits
montgomery distilling / 5
gin, vodka, or aquavit
a shot and a beer / 6
fernet branca and pacifico
midday manhattan / 10
orange bourbon*, benedictine, orange bitters, angostura
spanish g & t / 8
kaffir lime gin*, tonic water, fresh lime, rosemary, juniper berries, star anise
kir royale sprtizz/ 8
prosecco, creme de cassis, soda, cinnamon stick
wine
white & rose
shaya arindo verdejo rueda, spain / 8
bouchard aine & fils chardonnay vin de france / 8
scaia rose veneto, italy / 8
red
zillamina monastrell valencia, spain / 8
don rodolfo malbec mendoza, argentina / 7
