- Created by Chef Kyle Mulligan -

slice of housemade caramelized leek & chèvre quiche topped with crispy prosciutto, served with a fresh arugula & shaved parmesan salad with lemon-pomegranate dressing (vg w/o prosciutto)

(fifteen usd)

four artisanal cheeses served with crostini and seasonal accompaniments

(twenty-five usd – vg)
extra bread +three usd
substitute gluten free bread +four usd

four epicurean meats served with crostini and seasonal accompaniments

(twenty-five usd)
extra bread +three usd
substitute gluten free bread +four usd

four artisanal cheeses & four epicurean meats served with crostini and seasonal accompaniments

(forty-eight usd)
extra bread +three usd
substitute gluten free bread +five usd

sourdough bread with rosemary-garlic butter, gouda & mild yellow cheddar

served with chips or side house salad

(fourteen usd – vg)
chips & side house salad +two usd
add bacon +three usd
add pickled sweet-hot peppers +two usd
add caramelized onions +two usd
substitute gluten free bread +three usd

rye bread with rosemary-garlic butter, corned beef, swiss cheese, housemade sauerkraut & russian dressing

(sixteen usd)
served with chips or side house salad

chips & side house salad +two usd
substitute gluten free bread +three usd