Traditional chopped roma tomato, basil, garlic, and shaved parmesan on top of toasted baguette (we aren’t shy with the garlic).
Mozzarella cheese, artichoke heart, roasted onion, brushed with garlic olive oil.
Roasted pee-wee potatoes, olive oil, and garlic. Served with spiced red aioli.
A blend of gorgonzola, breadcrumbs, herbs, and spices.
Sauteed black kale, burrata, baby heirloom tomatoes, citrus supremes, and burrata cheese.
Butter lettuce, shaved parmesan, oro blanco vinaigrette, sauteed spring peas, and mint.
Feta cheese, heirloom tomato, cucumber, basil, avocado, and roasted corn splashed with olive oil and balsamic.
Your choice of tortilla soup or soup of the day.
Hummus, artichoke dip, and roasted red pepper feta spread. Served with pita chips.
House-made turkey sloppy joes on Hawaiian breadettes. Topped with our mayo-free cilantro scallion slaw.
Slowly braised short rib, garlic butter, and horseradish cream sauce.
Pressed gruyere and parmacotto ham baked with bechamel sauce.
Roasted chicken, basil, cilantro, jalapeno, and pepper-jack cheese with a chicken lime au jus dip. A Murphy/Marcel recipe.
Slow-braised shredded oxtail topped with spiced chimichurri and heirloom tomato. Comes with small coleslaw. Over order, they’re that good.
Pork ribs slow braised in a house blend of seasoning. Served with garlic toastettes.
Roasted peppers, onions, and Italian spiced vegan sausage. Served with garlic toastettes.
Four cheese blend with pancetta (optional) and a side of sriracha.
Dark meat chicken, cooked slowly and deliberately in sweet/spicy adobo.