Lunch MenuAvailable Later
|Monday||11:30AM – 02:30PM|
|Tuesday||11:30AM – 02:30PM|
|Wednesday||11:30AM – 02:30PM|
|Thursday||11:30AM – 02:30PM|
|Friday||11:30AM – 02:30PM|
Dinner MenuAvailable Now
|Sunday||04:30PM – 10:00PM|
|Monday||04:30PM – 10:00PM|
|Tuesday||04:30PM – 10:00PM|
|Wednesday||04:30PM – 10:00PM|
|Thursday||04:30PM – 11:00PM|
|Friday||04:30PM – 11:00PM|
|Saturday||04:30PM – 11:00PM|
Late Night MenuAvailable Later
|Sunday||12:00AM – 12:30AM|
|Friday||12:00AM – 12:30AM|
|Saturday||12:00AM – 12:30AM|
within ·Open Now (View Available Hours)
Local wild mushrooms, shaved reggiano, and bordelaise.
House-made citrus cheese and extra virgin olive oil.
Avocado, sriracha chili sauce, and wasabi paste.
Chipotle ranch dressing.
Mergueze lamb crust and citrus yogurt.
Caramelized onion marmalade and grilled sourdough.
Sweet red onions, grape tomatoes, cranberries, walnuts, queso fresco, and sherry wine vinaigrette.
Wild mushrooms, Greek feta, olives, tomatoes, fennel, red onions, toasted pine nuts, and pomegranate vinaigrette.
Baby arugula, spicy chickpeas, balsamic, and extra virgin olive oil.
Greek feta, cured ham, and sweet and spicy roasted peppers.
Roasted grape tomatoes, red onions, mozzarella, and pesto sauce.
Stilton blue cheese, grilled onions, and fresh sage.
Bacon, aged gouda, and red onion.
Cabbage slaw, candied jalapenos, and apple cider ailoli.
Wasabi mayo, served with hand-cut fries.
Served with hand-cut fries.
Sun-dried tomato spread, served with kale salad.
Horseradish yogurt and spicy cilantro paste. 3 sliders per order.
Micro greens, pickled seaweed salad, and wasabi cream.
Grilled salmon with bacon, lettuce, tomato, and lemon aioli, served in a whole wheat wrap.
Chicken, lettuce, goat cheese, and tomato, served in a spinach wrap.
Cheddar, gruyère, parmesan, and shaved reggiano.
Pancetta, roasted wild mushrooms, spinach, leeks, and truffle oil.
Buttermilk mashed potatoes, sautéed spinach, and bordelaise sauce.
Vegetable quinoa, sautéed braising greens, and champagne vinaigrette.
Roasted root vegetables, fingerling potatoes, shiitake mushrooms, corn, and natural gravy.
Creamy vegetable risotto and grilled asparagus.