DINNER MENU
Sunday - Thursday 4:30 - 9:00 PM // Friday & Saturday 4:30 - 10:00 PM
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CURED + AGED two selections, $12 / four, $20 / six, $28
served with crostini. Chef’s weekly selection of cured meats + artisanal cheeses.
please inquire with your server
START
SEARED OCTOPUS 16
arugula, vanilla pickled onions, horseradish cream, pepita seeds
LOCAL GREENS 12
local greens, cucumbers, heirloom tomatoes, garlic croutons, red onions, goat cheese, basil, yellow pepper vinaigrette
DUCK FAT CORNBREAD 9
Napa cabbage, bacon, shallots, candied peanuts, spicy ranch, pepper jelly, cilantro
GRILLED CHEESE 12
Fontina, mushroom, truffle oil
SWEET PEA HUMMUS 8
Cotija, shaved carrots + radish, nigella seeds, crostini
TOWN HALL “LOADED FRIES” 13
truffle-balsamic, Manchego, *cured egg yolk, black garlic aioli
CRISPY BRUSSELS SPROUTS 14
bacon, smoked blue cheese, truffle-balsamic, pepper jelly, cilantro
KALE SALAD 13
Caesar dressing, Parmesan, lightly-dried tomatoes, garlic crumble
BURRATA 16
arugula, heirloom tomatoes, saba, crostini
CAULIFLOWER SOUP 9
smoked almond salsa
MAINS
SEARED SCALLOPS 30 / 40
risotto, asparagus, mushrooms, white wine broth
FILET MIGNON 4 oz. 26 / 8 oz. 40
red potatoes, garlic-smashed green beans, blue cheese butter
SHRIMP FETTUCCINE 19 / 28
handmade fettuccine, tomato cream, Parmesan, toasted garlic crumble
SEARED DUCK BREAST 38
pimento cheese grits, sautéed spinach, datil pepper honey
ROASTED HALF CHICKEN 28
whipped potatoes, broccolini, harissa syrup
SEARED SALMON 34
quinoa, black lentils, rainbow carrots, garlic confit, charred tomato purée, smoked almond salsa
HOUSE-MADE PASTA + SUGO 18 / 26
house-made ricotta, beef + pork sugo, campanelle pasta, Parmesan
SEARED CAULIFLOWER 18
quinoa, black lentils, rainbow carrots, garlic confit, charred tomato purée, Calabrian chili crunch
ADD PROTEIN TO AND DISH (Appetizer, Salad or Entrée)
Salmon 13 | Shrimp 10 | Scallops (3) 18 | 4oz Filet 18 | Chicken Breast 8
SIDES
MAC + CHEESE 12
campanelle pasta, cheddar cheese, garlic crumble
add: Bacon 3 | Salmon 13 | Shrimp 10 | Scallops (3) 18 | 4oz Filet 18 | Chicken Breast 8
SWEET POTATO FRIES 6
spicy ranch
RAINBOW CARROTS 7
harissa glaze
WHIPPED POTATOES 6
BROCCOLINI 6
PIMENTO CHEESE GRITS 7
DESSERT
MANGO CRÈME BRÛLÉE 8
fresh berries
TRIPLE CHOCOLATE BROWNIE 15
seasonally inspired (serves 2-4)
FLOURLESS CHOCOLATE CAKE 10
salted caramel, whipped cream, cherries, raspberry powder
SALTED CARAMEL GELATO 7
RASPBERRY SORBET 7
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.