— Dinner —
SALADS
CLASSIC CAESAR
romaine, parmesan, garlic crouton, caesar dressing 11 | 17
GREEN GODDESS SALAD {V | GF}
bibb lettuce, cucumber, carrot, watermelon radish 11 | 17
PANZANELLA {V}
mixed greens, herbed croutons, pickled melon,
white wine poppy vinaigrette, summer herbs 12 | 18
SALAD ADD-ONS
add 4 oz. new york strip + 15
add smoked salmon + 9
add grilled chicken + 8
add falafel +7
SHAREABLES & SIDES
SOUP DU JOUR
cup | 7 bowl | 9
CHEF’S SELECTED MEAT & CHEESE BOARD {GF+3.5}
please ask your server for details | 23
BREAD BOARD {V}
baker’s field bread, assorted butter & jam | 12
SHORT RIB CROQUETTES
gruyère mornay, parmesan | 22
HUMMUS PLATE {V| GF +3.5}
feta, fresh cucumber, cherry tomato, kalamata olives, fresh fresnos, warm pita | 18
BLACK TIGER PRAWNS {GF}
lemon garlic marinated tiger prawns, cajun butter | 24
SOFT PRETZEL {V}
large house-made warm pretzel, cheese sauce | 12
add extra pretzel +7
CHARRED RED ONION & CHÈVRE BRUSCHETTA
{V | GF+3.5} | 13
FLATBREAD {V|GF +6}
one sauce and two vegetarian toppings included. additional toppings extra | 18
MAIN FARE
FLANK STEAK ✝ {GF}
grilled flank steak, charred garlic cherry tomato, charred green beans, smoked chimichurri | 35
SWORDFISH ✝ {GF}
pan seared sword fish, beurre blanc, garlic potato wedge, charred red onion & cherry tomato panzanella salad | 42
MOROCCAN CHICKEN {GF}
saffron butter rice, garlic broccolini | 27
HOUSE-MADE CARNIVAL CAPPELLETTI {V}
ricotta, parmesan, caramelized orange cream sauce, toasted crostini | 28
add 4 oz. new york strip + 15
add grilled chicken + 8
BAKED MACARONI & CHEESE {V}
house-made cheese sauce, cavatappi, pretzel breadcrumbs | 25
add bacon +5 / add wild mushrooms +5
add grilled chicken +8 / add fried chicken +9
CHICKEN POT PIE
roasted chicken, creamy velouté, peas, root vegetables, butter pie crust | 27
BBQ BURGER ✝ {GF BUN +3.5}
local ground beef, mild cheddar, bacon, fried crispy shallots, brioche bun, served with fries & garlic aioli | 22
add fried egg, bacon +6 per
substitute field greens salad +4
substitute falafel to make it vegetarian
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
add bacon +5 per
substitute field greens salad +4
TURKEY BURGER
gochujang mayo, kimchee, ginger, sweet chili sauce, thai basil, cilantro, brioche bun, served with fries & garlic aioli | 19
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.