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Dinner

Dinner

Dinner is served
Thursday thru Saturday from 5 to 9
Sunday from 5 to 8

Scroll down to view the menu

—  dinner—

PLEASE NOTE, A 5% FAIR & LIVING WAGE FEE HAS BEEN ADDED TO ALL CHECKS. THIS SURCHARGE IS PROPERTY OF THE RESTAURANT AND IS NOT GRATUITY. THANK YOU FOR YOUR SUPPORT.

 SHAREABLES, SALAD & SIDES

— BREAD BOARD {V} —
baker’s field bread, assorted butter & jam | 12

— SOUP DU JOUR —
cup | 7 or bowl | 9

— SOFT PRETZEL {V} —
large warm aki’s bread haus pretzel, house-made ale cheese sauce | 10
add extra pretzel +6

— CHEF’S SELECTED MEAT & CHEESE BOARD —
please ask your server for details | 21

— TACOS —
two lime marinated beef tenderloin tacos, lime chipotle crema, cabbage slaw, cilantro | 15

—  ROASTED BEET ARANCINI {V} —
tomato marinara | 14

— BEEF BREAD ✝ —
red wine braised short rib, caramelized onion cream cheese, butterkäse, micro greens, baker’s field bread | 17

— PIMENTO GOUGÉRES {V} —
gremolata, hot honey sauce | 16

— WEEKLY FLATBREAD —
please ask server for details

— WINTER PANZENELLA {V} —
arugula, olive oil crouton, beef steak tomatoes, roasted golden beet, pickled red onion, champagne vinaigrette | 20

— BRUSSLES CEASAR ✝ {V|GF} —
shaved brussels sprouts, cured egg yolk, pecorino, house-made ceasar, herbed crouton | 19

— MODEST SALAD ✝ {V|GF} —
mixed greens, pickled shallots, apple chive vinaigrette | 9

SALAD ADD-ONS
add 4 oz. new york strip + 13
add sautéed shrimp + 11
add smoked salmon + 9
add grilled chicken + 7
add falafel +7

— HOUSE FRIES {V} —
roasted garlic aioli | 7

—SWEET POTATO FRIES {V} —
roasted garlic aioli | 9

MAIN FARE

— SHORT RIB BOURGUIGNON ✝ {GF} —
short rib stewed with heirloom carrots, cremini mushrooms, caramelized onion, garlic mashed potato | 36

 — SEAFOOD BOUILLABAISSE ✝ —
salmon, shrimp, scallop, wild rice, potatoes, garlic crostini | 35

— PASTA PUTANESCA {V} —
house-made fettuccine, anchovy & caper sofrito, caramelized onion, parmesan | 27

— RED BEET RISOTTO {V} —
roasted broccolini, béchamel | 25
add 4 oz. new york strip + 13
add sautéed shrimp + 11

— CHICKEN POT PIE ✝ —
roasted chicken, creamy velouté, peas, root vegetables, butter pie crust | 27

 — BAKED MACARONI & CHEESE {V} —
house-made cheese sauce, cavatappi, pretzel breadcrumbs | 23
add bacon +5 / add wild mushrooms +5 /
add grilled chicken +7 / add fried chicken +9

 — FRENCH ONION BURGER ✝ {GF BUN +3.5} —
local ground beef, caramelized onion, mornay, aioli, au jus, brioche bun, served with fries & garlic aioli | 23
add fried egg, bacon +5 per
substitute field greens salad +4
substitute sweet potato fries +6

— HOT HONEY CHICKEN SANDWICH ✝ —
fried chicken thigh, sweet & spicy honey, dill aioli,
house-made dill pickles, butter lettuce, brioche bun,
served with fries & garlic aioli | 19
substitute field greens salad +4
substitute sweet potato fries +6

 — FRENCH DIP ✝ {GF BUN +3.5} —
roasted prime rib, butterkäse, horseradish cream, baker’s field hoagie roll, au jus, served with fries & garlic aioli | 21
substitute field greens salad +4
substitute sweet potato fries +6

 — CHICKPEA FALAFEL BURGER {V} —
cucumber, pickled red onions, butterkäse, butter lettuce, chili aioli, served with fries & garlic aioli | 19
substitute field greens salad +4
substitute sweet potato fries +6


WE MAKE EVERYTHING FROM SCRATCH AND IN HOUSE USING AS MANY
LOCAL INGREDIENTS  AS POSSIBLE.


V = is or can be made vegetarian upon request
GF = is or can be made gluten-free upon request

✝ = items containing raw or undercooked ingredients may increase your risk of foodborne illness.

Our food is prepared in a common kitchen with risk of gluten exposure and nut cross-contamination. Individuals with gluten sensitivity and nut allergies should exercise discretion.