Food Menu
evening / dessert / happy hourEvening Menu
plant
house salad / 6
shaggy bear greens, apple, pecorino, candied hazelnut, spiced cider vinaigrette (gf)
strawberry & baby kale salad / 12
pickled fennel, shaved asparagus, goat feta, black pepper candied hazelnuts, vanilla vinaigrette (gf)
heart of palm ‘crab cake’ / 12
jack fruit, avocado, cucumber, fried chickpea, sea bean salad, pink peppercorn vinaigrette, red veined sorrel (vg)
cashew ‘raclette’ / 12
white wine cashew ‘cheese’, cornichons, radish, parsley, paparika (vg/df)
…
impossible burger / 22
mirin pickled beefsteak tomato, seabean aioli, cucumber, orange nori chutney, steamed bun, side salad (vg/df)
massaman curry / 22
cauliflower, bok choy, beluga lentils, red peppers, fingerlings, cashew-cilantro-turmeric chutney, perserved lemon soy yogurt (gf/vg/df)
meat
chef’s cheese board / 15
ploughman’s platter / 16
half meat, half cheese
grilled skirt steak salad / 18
shaggy bear greens, endive, apple, shaved pecorino, grilled cipollini onion, juniper berry vinaigrette (gf)
poached scallops / 20
vermouth clam veloutè, crispy speck panko, lemon butter heirloom beans, dressed local lettuce
shrimp ceviche / 15
avocado mousse, grilled pineapple, radish, fried chickpeas, corn tostada (gf/df)
beef tartare / 16
mt beef tenderloin, green garlic, caper, preserved lemon, seabean aioli, lemon oil, arugula, toasted cranberry struan
…
grilled bison ny strip / 36
sunchoke purèe, asparagus tips, oyster mushroom, grilled green onion, broccoli leaf, black garlic henry bain sauce
mt wagyu beef tenderloin / 36
boiled fingerlings, cherry tomato, local greens, shallot vinaigrette, mustard seed beef bacon jam, blue cheese ‘egg’
pan roasted chicken breast / 28
vanilla turnip purèe, green peas, strawberry, shaved asparagus, baby kale, spruce rhubarb jam (gf)
hibachi seared steelhead / 28
wild mushroom fingerling hash, pea purèe, pea shoots, cucumber salsa verde (gf)
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small plates
chef’s cheese board / 15
ploughman’s board / 16
half meat, half cheese
cashew ‘raclette’ / 12 (v)
cornichons, radish, parsley, paprika, pain de campagne
spanish sardines / 12 (df)
preserved spanish sardines, saltines, whole grain mustard, salsa verde
snap peas / 10 (gf/v)
smoked maitake, crispy garlic sauce, red pepper, green garlic salsa verde, pea shoots
spring salad / 9 (gf/v)
spring greens, snap peas, radish, pea tendrils, new potatoes, sesame, cumin gomasio, turmeric tahini
caesar / 12 (gf/v)
gem lettuce, capers, sea beans, fennel, dulse, urfa biber, green grapes, nori powder
tartare* / 16
mt beef tenderloin, green garlic, caper, preserved lemon, caesar aioli, meyer lemon oil, watercress, toasted cranberry struan
lamb ribs / 25
harissa dry rub, peach, grilled sweet onion, basil, mint, shishito, sumac za’atar, yogurt
scallops / 22 (df)
burnt bread gazpacho, caper chimichurri, smoked maitake, sea beans, almonds, fennel
samosas / 14 (v)
salt potatoes, ginger, peas, garam masala, cashew-cilantro raita, grilled purple cabbage and kohlrabi slaw
schnitzel / 18
kurobuta pork tenderloin, jalapeño-arugula butter, salsa verde, shaved fennel, pink peppercorns, fennel pollen
entrees
alaskan halibut / 32 (df)
red quinoa, green grapes, radish, green garlic and toasted almond puree, kaffir lime oil, salsa verde, pea shoots
mt raised beef tenderloin* / 38 (gf)
baby salt potatoes, tallow malt aioli, baby bok choy, black garlic reduction, caper chimichurri, sel gris
oven roasted chicken / 26 (gf/df)
organic chicken breast, french lentils, fennel, roasted yellow beets, fermented raisin chutney, schmaltz pan sauce
grilled local bone-in pork chop* / 25 (gf)
house milled polenta, crispy brussels sprouts, prosciutto gremolata
bok choy massaman curry / 22 (gf)
purple cauliflower, patty pans, new potatoes, heirloom cherry tomatoes, bok choy, basil, beluga lentils
cashew-cilantro-turmeric chutney, massaman curry broth, persian lime yogurt
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Dessert Menu
all desserts / 12
dark chocolate ‘cheesecake’
cashew ‘cream cheese,’ sea salt cashew toffee banana sorbet (vg)
passion fruit crème brûlée
orange zest sugar cookie (gf)
butterscotch budino
chantilly cream, chocolate pearls, butter crunch
trio of ice cream sandwhiches
sugar cookie with cardomom ice cream, olive oil and orange cookie with fennel ice cream, dark chocolate and ginger cookie with, raspberry-thyme ice cream
dark chocolate ‘cheesecake’ / 8 (v)
sea salt cashew toffee, banana sorbet
stone fruit cobbler / 12
seasonal stone fruit, sea salt dulce de leche, honey cinnamon ice cream
panna cotta / 8
vanilla bean, lemon curd, buckwheat crumble
dessert board / 15
chef’s choice house-made cookies, truffles, crème brûlée, ice cream and dessert pastries
Happy Hour Menu
Available everyday from: 3-5pm & 10:30-midnight
happy hour – every day
3-5pm
10:30-midnight
food
personal ploughman’s / 7
one meat, one cheese, chef’s selection
house salad / 6
shaggy bear greens, apple, pecorino, candied hazelnut, spiced cider vinaigrette (gf)
berbere fried cauliflower / 7
yogurt cucumber raita, cucumber cilantro salad (gf)
heart of palm ‘crab cake’ / 12
jack fruit, avocado, cucumber, fried chickpea, sea bean salad, pink peppercorn vinaigrette, red veined sorrel (vg)
jackfruit sloppy jose / 11
chorizo seasoned jackfruit, masa arepas, radish green onion salad, jalapeno vinegar (gf/vg)
roasted chicken flatbread / 9
walnut arugla pesto, pickled fennel, shallot, pecorino romano
g.f.b. / 14
locally raised beef, challah bun, house pancetta, grafton smoked cheddar pickled fennel, hot house tomato
salmon fly honey rye mustard, roasted garlic aioli
spirits
cucumber lemonade / 8
cucumbrer vodka, cucumber, fresh lemon-lime limonata
oaxacan pool party / 8
crema de mezcal,roasted pineapple, watermelon, lime, tajin, frozen
bubbly gin blossom / 8
gin, elderflower liqueur, lemon, carbonated
crime scene / 7
cherry bourbon, pomegranate juice, fresh o.j, ginger
wine
la fiera pinot grigio / 5 veneto, italy
terra santa ‘ile de beaute’ vermentino / 6 corsica, france
zweigelt rosé / 6 austria
loscano malbec / 5 mendoza, argentina
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food
(available only during happy hour)
personal ploughman’s / 6
cured meat and cheese with whole grain mustard and baguette
spanish sardines / 8 (df)
preserved spanish sardines, saltines, salsa verde, whole ground mustard
spring salad / 7 (gf/v)
spring greens, snap peas, radish, pea tendrils, new potatoes, sesame cumin gomasio, turmeric tahini
barbeque fries / 6 (gf/df)
hand cut russets, bbq seasoning, honey mustard
fish sticks / 10 (gf)
halibut and garbanzo fritters, caesar aioli, salsa verde
smoked maitake steam buns / 8 (v)
tamari glazed maitake mushrooms, cilantro, pickled carrot and onion, kafir cashew crema
pork steam buns / 8 (df)
tamari glazed pork shoulder, cilantro, pickled carrot and onion, chili aioli
g.f.b.* / 10
locally raised ground beef, ham, cheddar, roasted garlic aioli, carolina mustard sauce, crispy shallot rings
house-made brioche bun
spirits
montgomery distilling / 5
gin, vodka or aquavit
bubbly gin blossom / 8
gin, elderflower liquor, lemon, carbonated
fraviation / 9
gin, marachino liquor, creme de violette, lemon, frozen
ricard pastis with water / 5
suze and tonic / 5
wine
white
la fiera pinot grigio veneto, italy / 5
louis latour chardonnay ardeche, france / 5
red
nieto senetiner malbec mendoza, argentina / 5
boomtown cab sauv columbia valley, washington / 7
happy hour menu available
3-5 & 10:30-midnight
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