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

House roasted cashews, with house marinated mixed olives

German dumpling stuffed with sweet onion, cabbage, grass fed beef, and horseradish crème fraiche.

Harissa glazed grass fed local lamb riblets with cheddar cheese grits and jalapeno-apple slaw

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

Grilled radicchio with pancetta lardons, avocado, grapefruit supremes, jicama, arcadian lettuce, toasted almonds, with a citrus-cumin vinaigrette

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 House made chorizo, charred tomatillo cream, baked with an egg, cilantro, cotija cheese, and avocado creama

Grilled Upper Dry Creek Ranch grass fed ground beef with bacon, cheddar, pickled onion, and aioli on ciabatta

Seasoned, breaded and fried pork tenderloin with preserved lemon-caper aioli, swiss cheese and arugula on sour dough bread

Slow roasted strip loin, caramelized onions and peppers with provolone cheese and stone ground mustard aioli on a sour dough hoagie

Grilled New York Strip loin with Walla Walla Organics frijoles borracho, a sunny side up egg and salsa verde

White wine braised pork shank with prosciutto, porcini mushrooms, fried arancini and sauteed broccolini

House made alkaline noodles, slow roasted miso pork belly, seared sea scallop, brocollini, pickled shitake mushrooms, and soy sauce egg with bacon dashi broth

House spun vanilla ice cream , with house made hot fudge, whipped cream and vanilla fluer de sel,

House made salted caramel creme brulee.