Food Menu
evening / dessert / happy hourEvening Menu
PLANT
house salad / 6
shaggy bear bibb, 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)
heirloom tomato tartare / 12
whipped avocado, strawberry serrano relish, bulls blood sprout, beet chip (gf/vg/df)
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)
…
sweet pea croquette / 26
grilled asparagus, mint, wild rice, soy yogurt, citrus syrup, pea tendrils (vg/df)
massaman curry / 22
cauliflower, bok choy, beluga lentils, red peppers, fingerlings, cashew-cilantro-turmeric chutney
perserved lime soy yogurt (gf/vg/df)
MEAT
chef’s cheese board / 15
ploughman’s platter / 16
half meat, half cheese
grilled flatiron salad / 18
shaggy bear bibb lettuce, 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
charred leek vinaigrette
shrimp ceviche / 15
avocado mousse, grilled pineapple, radish, fried chickpeas, corn tostada (gf/df)
wagyu tenderloin beef tartare / 14
beet chip, date aioli, shiitake mushroom jelly, chervil, pomegranate balsamic vinaigrette (gf)
…
grilled bison ribeye / 42
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, dragon’s tongue salad, 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)
SMALL PLATES
chef’s cheese board / 15
ploughman’s board / 16
half meat, half cheese
cashew ‘raclette’ / 12
cornichons, radish, parsley, paprika pain de campagne (vg)
spanish sardines / 12 (df)
preserved spanish sardines, saltines, whole grain mustard, salsa verde
snap peas / 10 (gf/vg)
smoked maitake, crispy garlic sauce, red pepper green garlic salsa verde, pea shoots
spring salad / 9 (gf/vg)
spring greens, snap peas, radish pea tendrils, new potatoes, sesame cumin gomasio, turmeric tahini
caesar / 12 (gf/vg)
baby gem lettuce, capers, sea beans dulse, urfa biber, green grapes, nori powderadd chicken / 6
beef tartare* / 16
mt beef tenderloin, green garlic, caper, preserved lemon, caesar aioli, meyer lemon oilwatercress, toasted cranberry struan
pork schnitzel / 18
kurobuta pork tenderloin, jalapeño arugula butter, salsa verde, shaved fennel, pink peppercorns, fennel pollen
samosas / 14 (vg)
salt potatoes, ginger, peas, garam masala, cashew-cilantro raita grilled purple cabbage and kohlrabi slaw
scallops / 22 (df)
burnt bread gazpacho, caper chimichurri smoked maitake, sea beans, almonds, paprika oil
ENTREES
alaskan halibut / 32 (df)
red quinoa, green grapes, radish green garlic and toasted almond puree kaf r lime oil, salsa verde, pea shoots
oven roasted chicken / 26 (gf/df)
organic chicken breast, french lentils, fennel, roasted yellow beets, fermented raisin chutney, schmaltz pan sauce
mt raised beef tenderloin* / 38 (gf)
baby salt potatoes, tallow malt aioli, baby bok choy, black garlic reduction, caper chimichurri, sel gris
grilled local bone-in pork chop* / 25 (gf)
house milled polenta, crispy brussels sprouts, prosciutto gremolata
squash massaman curry / 22 (gf)
roasted spaghetti squash, beluga lentils, yams, cauliflower, cashew-cilantro-turmeric chutneymassaman curry broth, persian lime yogurt
*consuming raw or undercooked meats, poultry, or seafood may increase your risk of food borne illness
Dessert Menu
vanilla bean panna cotta / 11
pistachio puree, green apple sorbet, roasted pistachio, oat crumble, mint reisling gelee
beet tart / 12
tamarind dulce de leche, cardamom crumble ginger ice cream, black currant compote
peanut chocolate bar / 9
flourless chocolate tort, peanut nougat, pom. syrup, raspberry marshmallow chocolate ganache
rooibos crème brûlée / 9
lavender lemon cookie
dessert cocktails & wines available as well – ask server for full menu.
dark chocolate ‘cheesecake’ / 8 (v)
sea salt cashew toffee, banana sorbet
blueberry lemon cake / 8
honey cinnamon ice cream, maple glaze
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
dessert cocktails & wines available as well – ask server for full menu.
Happy Hour Menu
Available everyday from: 3-5pm & 10:30-midnight
FOOD
personal ploughman’s / 7
one meat, one cheese, chef’s selection
roasted squash & baby kale salad / 12
pickled mushroom, shaved celery, goat feta, pumpkin seed, celery seed 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)
buckwheat soba / 12
mushroom broth, grilled bok choy, pickled cucumber salad, black sesame (df)
add pork belly / 7
roasted chicken flatbread / 9
walnut arugla pesto, pickled fennel, shallot, pecorina 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
pineapple express / 9
jalapeño tequila*, muddled basil, fresh lime, pineapple
st. shefije / 9
gin, st. germain, campari, fresh lime juice
crime scene / 7
cherry bourbon*, pomegranate juice, fresh o.j, ginger
jubilee toddy / 8
cherry bourbon*, honey, ground cinnamon
WINE
chardonnay or tempranillo / 7
malbec or pinot grigio / 5
FOOD
personal ploughman’s / 6
cured meat and cheese with whole grain mustard and baguette pork steam buns / 8 (df) tamari glazed pork shoulder, pickled carrot and onion, cilantro, chili aioli
spanish sardines / 8 (df)
preserved spanish sardines, saltines, salsa verde
jalapeno corn fritters / 8
buttermilk corn batter, cold smokey queso
plonk house salad / 6 (gf)
field greens, arugula, fresh beets, chevre, red onion, champagne hydrated blueberries, preserved lemon vinaigrette sunflower seed and quinoa crunch
g.f.b. / 10
locally raised ground beef, ham, cheddar, roasted garlic aioli, carolina mustard sauce, crispy onion rings, house-made brioche bun
pork steam buns / 8 (df)
tamari glazed pork shoulder, cilantro, pickled carrot and onion, chili aioli
french onion fries / 6
hand cut russets, french onion seasoning, carmelized onion and creme fraiche sousbis (gf)
SPIRITS
montgomery distilling / 5 gin, vodka or aquavit
contratto bianco on the rocks / 5
on the rocks ricard pastis / 5 with water
penicillin / 7
dewers, lemon, honey ginger syrup, laphroig 10yr
brock landers, d.s. / 7
black strap rum, becherovka, pimento dram, muddled lime, fresh ginger, ginger beer
WINE & BEER
grenache or scheurebe / 7
tempranillo or grenache blanc / 5
seasonal tap beer / 5
