DINNER MENU

Served with garlic aioli and ketchup.

House spiced sweet potato fries served with chipotle aioli.

Warm spinach and artichoke hearts in a creamy 3 cheese blend, baked until golden. Served with flatbread.

House corn chips topped with diced peppers, pico de gallo, house pickled veg, homemade pineapple mango salsa and cheese. Finished with a drizzle of cilantro avocado lime crema.

Homemade focaccia with olive oil, diced tomatoes, garlic, and basil. Topped with shredded parmesan and balsamic glaze.

Deep fried spiced cauliflower garnished with pickled vegetables, served with chipotle aioli and lemon yogurt.

Maple buffalo, honey garlic, or salt & pepper.

A mix of kale and romaine tossed in house made caesar dressing, topped with croutons, crisp pancetta, and parmesan cheese.

Spinach and arugula topped with strawberries, blueberries, pickled onion and fresh goat cheese. Tossed in a honey citrus vinaigrette.

Marinated ahi tuna, avocado, edamame, crispy kale, and pickled vegetables served over rice with togarashi kewpie mayo.

Spinach and quinoa tossed in house lemon mint dressing. Topped with watermelon, feta, olives and fresh vegetables.

Tomato sauce and fior di latte, finished with olive oil, fresh basil and maldon salt.

Tomato sauce, mozzarella, and pepperoni.

Cremini, shiitake, and oyster mushrooms on a white wine cream base. Topped with fresh Fior di latte, chili flakes and a truffle drizzle.

Marinated chicken with Fior di latte, roasted red peppers, and red onion on a vodka rosé base. Topped with arugula and sweety drop peppers.

Sliced homemade meatballs, red onion and creamy gorgonzola on pomodoro tomato sauce finished with a truffle drizzle.

Tomato sauce, spicy soppressata, goat cheese and candied jalapeños, finished with a drizzle of hot honey.

House burger sauce, shredded lettuce, tomato, onion and cheddar cheese on a toasted brioche bun.

Sautéed garlic mushrooms, swiss cheese, boston leaf lettuce and house garlic aioli on a brioche bun.

Two pieces of marinated fried chicken, served with one of our house sauces, creamy coleslaw, homemade pickles and a side of fries. MAPLE BUFFALO | HONEY GARLIC | SALT & PEPPER

Sliced marinated hanger steak with kale chimichurri, served with sautéed garlic mushrooms and fresh cut fries.

Pan-seared tomahawk chop with roasted fingerling potatoes, sumac crema, braised cabbage, and mustard jus.

Crispy trout fillet topped with tarragon brown butter, served with a sweet pea and mint purée, roasted potatoes & asparagus.

Chocolate cake with a layer of rich and airy mousse topped with chocolate ganache.

Vanilla sponge cake topped with pineapple served with vanilla ice cream.

White chocolate cheesecake with a classic crust, topped with caramelized white chocolate and fresh berries.