Dinner Menu

executive chef Stephen LindstorM

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Small Plates

Standards

daily taco

grilled b & p meatloaf

three- 9 six-16 nine- 24

pan seared pork belly

spiced beet & apple puree

13

1/2 beef, 1/2 chorizo verde, smoked poblano gravy, sweet hot tomato jam, white cheddar grits, greens

24

SPICY FRIED CHICKEN

antipasto

chefs daily selection

22 | Add Grilled Bread 3

red curry gravy, lime-leaf slaw, roasted fingerlings

24

carrot & pea risotto

steamed mussels

cider beer sauce, house cured bacon

18 | Add fries 4

grilled carrots, pea pesto, parmesean

18

seasonal fare

slow roasted bone marrow

herbed bread crumbs, parmesan, shallot jam

20 | Add rye whiskey luge  4

chefs choice

25

pan-seared salmon

Salads

meyer lemon & pea puree, roasted rainbow carrots, cherry tomatoes & greens & fennel salad with blood orange vinaigrette & fresno chilis

34

 

farmhouse green salad

farmer john tomatoes, scratch ranch, white cheddar, toasted pumpkin seeds

9

BABY KALE SALAD

From the Grill

we use pecan wood in our grill to impart a delicious & delicate wood fire taste

 

lemon anchovy vinaigrette, American granan, crispy chicken skin

10

wedge salad

bison burger

Bison, black garlic aioli, gruyere, mushroom pate, shallot jam

18*

grilled wedge, roasted grapes, candied pecans, bacon vinaigrette, blue cheese crumbles

12

beet salad

grilled doubled boned pork chop

warm potato salad,  charred corn puree

38* | takes up to 30 minutes

tangerine oil, candy cane beet, gold beet, red beet, greens, fennel, poached duck egg

15

handcut ribeye

red wine demi

MP*

Ala Carté

chef's cut

warm potato salad

MP*

10

london broil

seasonal risotto

9

seasonal vegetables

steak sauce, choice of two ala carte sides, serves 2

limited availability

80*

10

WINE BRAISED MUSHROOMS

10

Dessert

tomato & cheddar grits

brown butter cake | GF

7

herbed truffle  fries

house made whip, seasonal fruit

10

10

6-layer carrot cake

buttercream frosty

14

seasonal brûlée | GF

11

 

herbed truffle fries

10

Dinner

Lunch

Brunch

Drinks

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

20% gratuity added to all tables of 8 or more.

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