Brunch MenuAvailable Later
|Sunday||09:00AM – 04:30PM|
|Saturday||09:00AM – 03:00PM|
Dinner MenuAvailable Later
|Sunday||05:00PM – 10:00PM|
|Monday||05:00PM – 10:00PM|
|Tuesday||05:00PM – 10:00PM|
|Wednesday||05:00PM – 10:00PM|
|Thursday||05:00PM – 10:00PM|
|Friday||05:00PM – 10:00PM|
|Saturday||05:00PM – 10:00PM|
Main MenuAvailable Later
|Sunday||05:00PM – 10:30PM|
|Monday||05:00PM – 10:30PM|
|Tuesday||05:00PM – 10:30PM|
|Wednesday||05:00PM – 10:30PM|
|Thursday||05:00PM – 10:30PM|
|Friday||05:00PM – 10:30PM|
|Saturday||05:00PM – 10:30PM|
Open Later. (View Available Hours)
Walnuts, local apples, carrots, maple-mustard vinaigrette, and shredded gouda.
Housemade donut holes, whiskey caramel, and brown sugar.
Seasonal fruits and berries.
Walnuts, local apples, maple mustard, vinaigrette carrots, and shredded gouda.
Mushroom and haricot vert ragu, garbanzo beans, and preserved rosemary lemon.
Crispy red bliss potatoes, onion confit creme fraiche, and vin cotto.
Walnut pesto, garlic flames, and pecorino.
Maple apple compote, and cinnamon whipped cream.
Dulce de leche caramel, flambeed banana, mixed berries, whipped cream, and walnuts.
Soft scramble, aged Vermont cheddar, avocado, roasted tomato, arugula pesto.
Farmers 18 month aged gouda, buttermelt leeks, and baby greens.
Broccoli, kale, ginger, arugula, sunflower seeds, and poached eggs.
Thirty day dried aged rib eye, butter poached onions, and dijonnaise.
Red quinoa, chorizo, poached egg, and ancho chili aioli.