APPETIZER
CRISPY DEEP FRIED DELICATA SQUASH RINGS
With a creamy pomegranate dipping sauce | 10

ENTREES
JENNER FAMILY BEEF 14OZ NEW YORK STEAK
Topped with crumbled rogue creamery blue cheese, goat horn peppers, and roasted garlic, finished in the wood-fired oven, over thyme roasted root vegetables | 27

- Wine Pairing: Quady North Cabernet Franc 7.5/15/46

DRAPER VALLEY 1⁄2 CHICKEN
In a creamy leek & chanterelle sauce, wilted kale, served with butternut squash and rosemary biscuits | 18

- Wine Pairing: Markham Chardonnay 6/12/37

ROMESCO BAKED PACIFIC ROCKFISH
Over herbed rice tossed with asparagus & prosciutto | 21

Wine Pairing: Outlot Sauvignon Blanc 3.5/7/22

CLAM LINGUINE
Clams tossed in garlic, white wine, fresh herbs, cherry tomatoes & linguine | 18 ( add shrimp +5 )

- Wine Pairing: Imagery Pinot Noir 5.5/11/34

DESSERTS
CARAMELIZED APPLE THYME BUNDT CAKE
Served warm with house-made local red currant Ice cream | 7

HEIRLOOM CARROT CAKE
Served warm with a home-made spiced vanilla ice cream | 7

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APPETIZER
CRISPY DEEP FRIED DELICATA SQUASH RINGS
With a creamy pomegranate dipping sauce  |  10

ENTREES
JENNER FAMILY BEEF 14oz. RIBEYE
“The Hundred Mile Plate - everything is sourced within 100 miles” Jenner Family Ribeye, served with local sautéed chanterelles, Rogue Creamery blue cheese & Klamath Yukon potato au gratin, sides of Denny Bar bourbon steak sauce & fresh Klamath horseradish  |  27

- Wine Pairing: Quady North Cabernet Franc 7.5/15/46

HERB ROASTED DRAPER VALLEY CHICKEN
With local heirloom raspberry & Laust Sparrow gin preserves, caramelized kabocha squash mash & wilted kale  |  18

- Wine Pairing: Markham Chardonnay 6/12/37

CRISPY FRIED PACIFIC ROCKFISH
Wtih lemon hollandaise,  creamy poppy cabbage slaw, caramelized brussel sprouts & herb roasted fingerlings   |  21
- Wine Pairing: Outlot Sauvignon Blanc 3.5/7/22

ROTINI PASTA 
Tossed with spinach in a portobello mushroom & sun-dried tomato cream sauce  |  18
Grilled Tri-tip +5
Chicken +5
Shrimp +5

- Wine Pairing: Imagery Pinot Noir 5.5/11/34
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DESSERT
CARAMELIZED APPLE THYME BUNDT CAKE 
Served warm with house made local red currant ice cream   |  7

APPETIZER
CRISPY DEEP FRIED DELICATA SQUASH RINGS
With a creamy pomegranate dipping sauce  |  10

ENTREES
HERB ROASTED DRAPER VALLEY CHICKEN
Half chicken with Laust Sparrow gin-soaked sundried tomato, wild mushroom sauce with wilted kale & herbed rice  |  18

- Wine Pairing: Blindfold White Blend (California Coast) 6/12/37

CRISPY FRIED PACIFIC ROCKFISH
Wtih lemon hollandaise,  creamy poppy cabbage slaw,
caramelized Brussel sprouts& herb roasted fingerlings   |  21

- Wine Pairing: Ramon Bilbao Albarino (Spain) 5/10/31

ROTINI PASTA 
Tossed with spinach in a Rogue Creamery blue cheese, roasted garlic & herb cream sauce  |  18
Grilled Tri-tip +5
Chickenp +5
Shrimp +5

- Wine Pairing: Sobon Estate Barbera (Amador County) 4/8/25

DESSERTS
HEIRLOOM CARROT CAKE 
Served warm with a homemade spiced vanilla ice cream   |  7

COCKTAIL
HOT TODDY  |  10
SERVED STEAMING HOT
Fresh lemon juice, simple syrup and Combier Orange Liqueur and Hot Water  |  Choose: Whiskey or Laust Sparrow Gin

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WHISKEY
TOKI JAPANESE WHISKEY  86° |  9
SERVED UP OR ON THE ROCKS

PALATE - Grapefruit, green grapes, peppermint, thyme.
FINISH - Subtly sweet and spicy finish with a hint of vanilla oak, white pepper and ginger.