Dinner Menu

Deep fried Brussels sprouts with a sambal aioli, soy caramel drizzle, toasted sesame seeds and chives

Ask your server/bartender

Green City Growers mixed greens and chopped kale tossed in a housemade vegan caesar tofu dressing. Garnished with garlic+herb croutons and pickled red onions.

tempura butter, buffalo sauce, bleu cheese dip

fresh cut Idaho potato fries, tomato jam, aioli

assortment of 4 housemade pickled vegetables

Garlic roasted Killbuck Valley shiitake+oyster mushrooms, local veg and chopped kale. Deglazed with sherry wine and served over sunchoke Stutzman polenta. Garnished with chives and Percorino Sardo.

8oz breaded and deep-fried pork cutlet from Deejay’s. Served with 5-spice apple butter and housemade apple kimchi. Garnished with chives.

Sautéed shrimp and house made fettuccine tossed in a spicy tomato sauce puréed with chili flake, garlic, mushrooms, white wine and herbs. Topped with grated Pecorino Romano and parsley.

sundried tomato aioli, pickled red onion, lettuce, swiss cheese on sourdough

Raclette cheese, tomato jam, lettuce, pickles

housemade patty, vegan southwest aioli, lettuce, pickles, housemade brioche

locally sourced steak or chop served with seasonal accompaniments