popovers local honey butter 6
claybread parmesan reggiano, red pepper and garlic aioli 6
fontina and fennel pizza tomato ragout, oregano, arugula, white balsamic, parmesan and crumbly caso bollo 14
mushroom pizza portobello mushroom, gruyère and caramelized onion 15
warm spanish olives chili paste, roasted garlic, cracked fennel, fresh herbs and extra virgin olive oil 8
pei mussels tomato, fennel, garlic and grilled bread 15
crispy chicken livers sautéed spinach, housemade bacon and dried cherry compote 14/20
roasted banana peppers housemade sausage and tomato ragout 12
indian chickpea fritters wood-fired broccoli salad, pickled mango sauce, slaw, cilantro and almond milk-cumin dressing 12
local artisan cheese plate seasonal fruits, jams, nuts and croustades 15
seasonal soup 7
iceberg grape tomato, shaved red onion, buttermilk bleu cheese and basil 8
local baby lettuces golden beet coulis, pickled rittman orchards blueberries, fresh herbs, radish, toasted pistachios and lemon-poppyseed dressing 10
pearled barley and pea cucumbers, pea tendrils, pickled onion, radish, tahini, mint and rhubarb vinaigrette 10
mushroom arugula, toasted hazelnuts, parmesan, preserved citrus and braised leek vinaigrette 9
karen’s caesar housemade focaccia croutons and parmesan reggiano 10
cumin rubbed moonfish chayote squash, crispy black beans, stone ground grits, salsa verde and red chile-peanut pipian 31
wood-fired half chicken fingerling potatoes, spring peas, pea tendrils, fonduta, meyer lemon, fresno chili and chimichurri 29
columbia river salmon fingerling potato, heirloom tomato, pastrami smoked salmon, dill and caper butter sauce 33
painted hills hanger steak carrots, quatre épices, pomme purée, micro watercress, burgundy sea salt and red wine jus 22/32
tandoor new creations pork chop local corn spoonbread, pole beans, peach chutney and pork jus 35
miller farm grass fed cheeseburger cheddar, tomato relish, mustard aioli and garlic fries 19 jj style 22
crispy duck confit herb spaetzle, killbuck valley mushrooms, sautéed spinach and red wine jus 22/34
tandoor branzino wholefish crispy cod-potato cakes, artichoke purée, arbequina olives, watercress and basil 31
tandoor ribeye scalloped potatoes, mustard aioli, candied summer beets, petite mache and burgundy jus 38
summer vegan green pasted basmati, beets, carrot, pearl onion, cashew labneh, amba sauce, crispy legumes and micro sorrel 19
we support local farms, local businesses and use local meats whenever possible.
we use only sustainable seafood.
many ingredients are not listed on the menu; please let us know if you have any dietary restrictions.
consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.