sample summer menu

Starters & Salads 

Peach & Tomato Salad with Burrata

12.00

Wood-fired Cherry & Rhubard Salad

12.00

Charred Cabbage with Citrus Miso and Tahini

10.00

Radicchio, Parm, Crushed Crouton & Anchovi Bacon Dressing

12.00

Mushroom Marsala: Crispy polenta, mushroom marsala & asiago

12.00

Caesar Salad

10.00

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Mains & Pizzas

Wood-Fired Bone In Trout

26.00

16 oz. Rib-Eye

36.00

Wood-Fired Chicken with Vegetable Panade

26.00

Pappardelle Red Wine Meat Ragu

26.00

Grilled Spice-Rubbed Pork Tenderloin

26.00

Pan-Seared Crispy Cod

26.00

Pizza: Sausage, caramelized onions, tomato

17.00

Add Farm Egg to Pizza $2.5

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Buckeye (peanutbutter cup)

3.50

Almond Torte: Cardamom creme anglaise

10.00

Lemon Ginger Ricotta Cake: Lemon curd & fresh whip

10.00

Bittersweet Chocolate Espresso Torte: Berries & fresh whip

10.00

Fruit crostata Served with House Made Ice Cream

10.00

Coffee small / medium / large french press

3/6/9

Tea

2.50

Mionetto Prosecco Brut 187ml.

12

Quinta Da Sonora Barrister’s Port

8

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Dessert