soup du jourcup 6 bowl 8
French onion soup 9
a classic done our way

fries with duck confit, cheese curds and duck demi sauce
fromage frit du jour8 (double cheese 14)
a rotating selection of lightly breaded and fried cheeses with various accoutrements; served with a small salad 
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
chevre & beet salad12
pickled beets served with mixed greens tossed in cranberry vinaigrette with candied hazelnuts; topped with warm goat cheese
citrus & halloumi salad12
fried halloumi cheese and winter citrus tossed with radicchio and mixed greens in citrus-honey vinaigrette; topped with pepitas, hazelnut dukkah and pickled golden raisins

kale & quinoa salad12
tossed in tahini dressing with fennel, radicchio, toasted pecans, dried cranberries and shaved parmesan

soup n salad9
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
fried chicken sandwich15
buttermilk brined fried chicken with winter chicories, parsley, fennel and mint salad, and pickled mustard aioli served on a Bread Stop Bakery bun
roast beef sandwich15
thinly sliced roast prime rib served hot with peperonata, salsa verde aioli, arugula and provolone on a toasted baguette
mushroom melt15
sherry and thyme roasted shitakes with red pesto, mixed greens and provolone on grilled baguette
mortadella sandwich15
Italian truffle mortadella served hot with provolone, olive aioli, pickled onions, pepperoncini and arugula on a toasted Bread Stop Bakery brioche

rye burger*15
Double R Ranch grilled beef patty with condiments & toppings of the chef’s whimsy on a Bread Stop Bakery brioche bun

steak frites*16
Painted Hills teres major steak grilled and served with garlic-herb butter, fries and a small salad
catch of the day*18
ask your server about today’s selection
pasta of the day16
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.