A.R. Teal's lettuces with cherry tomatoes, cucumbers, radish, sweet onion, garlic croutons and creamy herbed dressing

Deep fried whole quail with spicy honey glaze and creamy cabbage slaw

Served with a garlic aioli dipping sauce. (Add grated pecorino romano cheese $2)

House roasted cashews, with Ancho Chili spice.

German dumpling stuffed with sweet onion, cabbage, Red Poll beef, and horseradish crème fraiche.

Grilled leg of Upper Dry Creek Ranch Lamb with spiced smashed carrots, feta, and mint

Crispy fried chicken wings with soy sauce, Korean hot chili paste, and nuoc cham. Served with an Asian pear salad

Roasted Hayshaker farm beets with fried pork belly, pickled blue berries, chevre, candied walnuts, and tarragon dressing

Chef’s choice of Artisan cheeses and seasonal fruit.

House made flat bread baked on natural stone with marinara, salami, mama lils pickled hot peppers, and mozzarella or marinara, local tomatoes, mozzarella, fresh basil, and extra virgin olive oil.

Lostine Cattle Company ground beef with bacon, cheddar, pickled onion, and aioli on ciabatta

Roasted duck breast thinly sliced served medium with pickled cucumber, carrot, jalapeno, bacon dashi and Thai chili aioli on a French bread hoagie.

House made corned beef brisket with sauerkraut, swiss cheese, and spicy blue cheese remoulade on marble rye

Coffee rubbed roasted hanger steak with creamed local sweet corn, cherry toamatoes and kale, creole roasted potatoes amd 124 steak sauce

Roasted Washington rolled chicken leg and thigh, meyer lemon, arugula, radish, and fregola salad with herbed citrus creme Fraiche

Seared market fish with lightly curried sweet peas, pan fried cauliflower, and roasted organic carrots

house spun local raspberry ice cream with aged balsamic and vanilla fluer de sel

House made salted caramel creme brulee.