soup du jourcup 6 bowl 8
French onion soup 10
a classic done our way

fries with duck confit, cheese curds and duck demi sauce
caprese flat bread14
tandoori naan topped with olive oil, fresh mozzarella, cherry tomatoes and basil 
cheese & charcuterie16
assorted cheeses, pates, & terrines with crackers, dried fruit, nuts or other fun stuff

add a grilled chicken breast to a salad for 5
the house6
organic mixed greens, choice of dressing
falafel salad13
falafel balls with cucumber, tomato, kalamata olives, and fried pita tossed in sumac vinaigrette; served over a bed of mixed greens, topped with feta cheese and tahini
nectarine and burrata salad14
arugula and walnuts tossed in basil-balsamic vinaigrette with croutons, sliced nectarines and fresh burrata 

“‘lil gem” salad 13
baby romaine “‘lil gems” with grilled corn, red onion and avocado, drizzled with cilantro-pepita dressing and topped with cotija cheese

soup n salad10
the house salad with a cup of soup and a bit of bread (substitute French Onion soup for 15) 

all sandwiches come with fries, sub soup or salad for $2
bbq smoked chicken sandwich16
smoked boneless chicken thigh with marionberry bbq sauce, apple-cabbage slaw, chevre aioli and mixed greens on a brioche bun
steak sandwich18
grilled tri-tip with charred padron peppers, sumac marinated onion and Mama Lil’s peppers on a demi baguette with Calabrian pepper aioli, Havarti and sliced tomato

eggplant parmesan sandwich15
crispy fried eggplant served open face with marinara, fresh burrata, parmesan and basil on chiabatta
rye burger*18
grilled beef patty with condiments & toppings of the chef’s whimsy on a Bread Stop Bakery brioche bun

steak frites*18
Pacific Northwest steak grilled and served with garlic-herb butter, fries and a small salad
eggplant, red bell peppers, summer squash, onion and garlic braised in savory heirloom tomato sauce; topped with feta and served with garlic bread and a small salad
catch of the day*20
ask your server about today’s selection
pasta of the day17
ask your server about today’s selection

chef de cuisine Dustin Payne
sous-chef Amanda Gefre

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. They may also increase your risk of enjoying your food.

we use Fog Hollow Farm, Longs Meat Market, Newman’s Fish Market, Cattail Creek Lamb, Laughing Stock Farm, Face Rock Creamery, The Bread Stop, Mighty Greens, Brandywine Fisheries, Caffé Pacori and as many other local farms, harvesters and producers as we possibly can.