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.

Five spiced grass fed lamb riblets with quick pickled vegetables and Korean bbq sauce

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 Grilled chicken, pesto, roasted mushrooms, mixed olives, pine nuts, chevre, pecorino

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

Grilled chicken tenders, herbed chevre, smoky bacon jam, and local greens on Hidden Valley Bakery sour dough

House corned beef brisket with saurerkraut, blue cheese remoulade, cornichons and Swiss cheese on marble rye bread.

Grilled prime New York strip steak with sauteed green beans and bacon, pan roasted potatoes and warm Oregon blue cheese

Roasted white miso Alaskan Halibut with marinated shiitake mushrooms, sauteed spinach, bacon dashi, and fried sweet potatoes

Grilled boneless free range chicken leg and thigh with tumeric fried jasmine rice, Hayshaker farm greens, red dragon sauce and kaffir lie oil

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

House made salted caramel creme brulee.