Food Menu
evening / dessert / happy hourEvening Menu
plant
warm olives / 9
italian olives, house giardiniera, spiced nuts (gf/vg)
house salad / 6
shaggy bear greens, apple, pecorino, candied hazelnut, spiced cider vinaigrette (gf)
winter salad / 12
shaggy bear greens, spiced pear, grilled sweet onion, roasted beets, toasted pepitas, gorgonzola vinaigrette (gf)
add grilled skirt steak* / 10
heart of palm ‘crab cake’ / 12
jack fruit, avocado, cucumber, fried chickpea, sea bean salad, pink peppercorn vinaigrette, red veined sorrel (vg)
squash gnocchi / 12
acorn squash puree, thyme brown butter, roasted apple, blue jay, maple pecans
…
impossible bolognese / 24
house pappardelle, ‘impossible sugo’, fried sage (vg)
massaman curry / 22
cauliflower, beluga lentils, roasted vegetables, cashew-cilantro-turmeric chutney, preserved lemon soy yogurt
(gf/vg/df)
meat
chef’s cheese board / 15
ploughman’s platter / 16
half meat, half cheese
sardines / 12
preserved spanish sardines, saltines, roasted red pepper tapenade, whole grain mustard (df)
clams / 16
vermouth clam broth, chorizo, braised fennel, chili oil, grilled baguette
tartare* / 15
mt raised beef, shallot, smoky black garlic aioli, cured egg yolk, horseradish, sourdough
…
kurobuta pork chop* / 28
mt raised pork, creamed corn heirloom grits, bourbon carrots, allspice pork demi
wagyu beef tenderloin* / 38
mt raised beef, roasted cauliflower mash, grilled artichoke, crispy onions, pecan blue cheese butter
seared scallops / 32
heirloom bean succotash, allium butter clams, roasted mushrooms, wilted greens
g.f.b.* / 16
mt raised beef, pancetta, smoked cheddar, pickled fennel, tomato, house mustard, roasted garlic aioli, challah bun
parmesan garlic frites
make it ‘impossible’ / 6
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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
cavolfiore/ 8 (v)
fried cauliflower, lavender agrodolce, sage, almond, sel gris
harvest salad / 9 (gf/v)
organic greens, snap peas, radish, pea tendrils, new potatoes, sesame, cumin gomasio, turmeric tahini
add grilled sirloin / 10
caesar / 12 (gf/v)
gem lettuce, capers, fennel, dulse, urfa biber, green grapes, nori powder
add grilled sirloin / 10
sweet potatoes / 10 (gf/v)
tahini lime “butter’, toasted sesame, coriander chutney
mushroom tom-kha / 7/12 (gf/v)
oyster mushroom, coconut lemongrass broth, cayenne and carrot chutney, fresh herb
tartare* / 16
mt beef tenderloin, green garlic, caper, preserved lemon, caesar aioli, cranberry struan
samosas / 14 (v)
salt potatoes, ginger, peas, garam masala, cashew-cilantro raita, grilled purple cabbage and kohlrabi slaw
entrees
scallops / 32 (gf)
potato pave, chestnut bisque, braised fennel frisee, cranberry relish, mushroom conserva, sage almond vinaigrette
mt raised beef tenderloin* / 38 (gf)
baby salt potatoes, tallow malt aioli, baby bok choy, black garlic reduction, caper chimichurri, sel gris
bison short rib / 28
baharat, confit carrots, mustard brined cabbage, charred pearl onion, beet and blackberry puree
jerusalem artichoke chip
chicken and lamb ‘tagine’ / 28 (gf)
organic chicken, spiced lamb and pinenut stuffing, eggplant, san marzano tomato, garbanzo bean
coriander chutney, preserved lemon yogurt
grilled local bone-in pork chop* / 25 (gf)
house milled polenta, crispy brussels sprouts, prosciutto gremolata
massaman curry / 22 (gf)
local organic vegetables, 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, gf)
orange créme caramel
candied orange, caramel tuile (gf)
butterscotch budino
chantilly cream, chocolate pearls, butter crunch
trio of ice cream sandwiches
sugar cookie with cardamom ice cream, olive oil and orange cookie with fennel ice cream, dark chocolate and ginger cookie with raspberry-thyme ice cream (gf)
dark chocolate ‘cheesecake’ / 8 (v)
sea salt cashew toffee, banana sorbet
pear apple crisp / 12
sea salt dulce de leche ,honey cinnamon ice cream
polenta budino / 8 (gf)
chocolate mousse, candied hazelnut
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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