DINNER

sprout-it mushrooms, toasted victorian sourdough, white wine, herbs, creme fraiche

smoked salmon, creme fraiche, pickled onion, dill | 16-

calabrian chili honey, rosemary, marcona almond, seasonal preserve & balsamic; served with toasted bread

black truffle, butter, fresh herbs, taleggio fonduta | 16-

sushi grade ahi, soy, sesame, avocado, truffle oil

sprout it bear's head mushroom, whipped herb chevre, pickled red onion, herb salad, sauce choron | 14-

cherry tomato chutney, feta mousse, toasted baguette

shorts local light, nueske's bacon, whole grain mustard, crispy baguette

local brussels, nueske's bacon, roasted cashews, cilantro, pickled onion, chili lime soy glaze

house lobster stock, sherry, creme fraiche, fresh herbs, lobster, crostini | 12-

romaine, cucumber, tomato, red onion, soppressata, manchego, hot peppers, olives, red wine vinaigrette | 10-
WITH CHICKEN +8

romaine lettuce, grana padano, white anchovies, croutons | 10-
WITH CHICKEN +8

local vegetables, quinoa & farro, arugula, pepitas, cilantro vinaigrette, chevre | add protein! steak +10, tuna +8, chicken +8, shrimp +10

local honey crisp apples, shaved fennel, arugula, smoked blue cheese mousse,
figs, candied walnuts | 10-

yukon gold fondant potato, nueske's bacon, creme fraiche, romesco, seasonal vegetable, demi glace | 42-

crispy potato pancake, rhubarb hoisin, cucumber slaw, tomato jam

coconut rice, cabbage slaw, shaved vegetables, lime, ponzu vinaigrette | MARKET PRICE

crusty bread, fruit preserve, apples, brie, red rock cheddar blue; served with dressed greens

custard cornbread, shaved cucumber, cherry tomatoes, yogurt vinaigrette, spiced pepitas | 23-

yukon gold potato, horseradish crema, arugula, shaved red onion, broccoli pesto | 26-

ricotta gnocchi, house-stuffed chicken sausage, mint pea puree, cherry tomato, broccoli, whipped herb chevre | 26-

linguine, pei mussels, black tiger shrimp, creamy clam sauce, sauce choron, garlic breadcrumb | 28-

grilled chicken breast, broccoli pesto, gemelli pasta, nueske's bacon, red bell pepper, feta | 28-

curated by Chef Ryan, grilled steak cooked to medium-rare, rested & served with different condiments that will enhance the flavor as well as contrast the fats.

5 oz Wagyu Coulotte Steak
5 oz Wagyu New York Strip
peperonata
caramelized onion
mushroom conserva
sauce romesco
blue cheese mousse
demi glace
seasonal jam
charred ponzu scallion butter
short’s local light beer mustard
garlic herb naan
crispy baguette

rotating feature dessert from Victorian Bakery | MARKET PRICE

lemon curd, chantilly cream, berry coulis, shortbread, cookie crumble

candied walnut, tahitian vanilla gelato, caramel sauce

nancy's camembert, midnight moon goat gouda, fresh fruit, marcona almond

three scoops, three flavors! ask your server about the current selection

waterstreet dark roast coffee, luxardo almond cream | add some booze! +5