Heirloom eggs, walnut, mint, grana Padano, wood sorrel on tartine.

Tahini, pickled red onions, dill.

Ragu of baby artichokes w/ wild spring onion, leeks, white wine & bottarga fried crumbs.

Short rib ragu, shaved pecorino crotonese, garlic, onions, gremolata, and shaved cured egg yolk.

5 pieces with house cocktail sauce and lemon.

Smashed avocado, sesame, pumpkin seeds, chili crisp, curtido, and warm tostada.

Spicy Calabrian salami, gremolata, lemon, white anchovy, and extra virgin olive oil.

Spanish sidra, Dijon, cream, shallot, fines herbes, and Iggy's francese.

Maine potatoes and ketchup.

Local mixed lettuces, Badger Flame beets & goat cheese, toasted hazelnuts, and sherry-tarragon vinaigrette.

Rosemary, confit garlic, red onion, Cali EVOO, and Maldon sea salt.

Warm with Tunisian spices.

Red pepper spread served with seeded bagel chips (contains gluten and nuts).

Red lentils, carrots, kale, chicken stock, cumin, and lemon.

Nuoc cham, scallions, cilantro, and lime.

Tandoori spice, labne, toasted pistachios, chives, cilantro, and lime.

Ben's Shrooms: Baby kale, roasted squash, Grana Padano, marsala, and gremolata.

"Cacio e Pepe": Parmesan, pecorino, fresh cracked black pepper, and baby arugula.

Ragu Bolognese, gochujang, Thai basil, and pecorino Crotonese.

Maine lobster, creamy miso butter, Grana Padano, and scallions.

Maine lobster tkc, mayo, romaine, lemon, celery, and served on a brioche roll with DT chips.

Breaded thin-cut pork loin, wild arugula, pickled red onions, rogue creamery blue cheese, and honey crisp apples.

Poulet rouge, za’atar snap peas, feta, mint, charred onions, and caraway jus.

Served with DT fries, rosemary & garlic confit, and watercress salad.

Tamarind glaze, Thai-style crab fried rice, cucumber, fried shallots, coconut, chilies, and mint.

Fingerling potatoes, Florentino cauliflower, shallots, chives, hazelnuts, and brown butter.

- Grafton Maple Smoked Cheddar - Cypress Grove Purple Haze - Rogue Creamery Oregon Blue

Maine potatoes and ketchup.