February 6-9

APPETIZER
JALAPENO POPPERS
House-made with stuffed goat cheese, bacon wrapped, cooked in the wood-fired oven with summer berry preserve  |  7
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ENTREES
ALASKAN HALIBUT
Topped with pineapple blood orange & avocado, ginger curry crispy carrots & coconut ju  |  27

- Wine Pairing: Outlot Sauvignon Blanc (Sonoma) 3.5/7/22

RABBIT HUNTER STEW 
Organic Northwest raised rabbit braised with pork belly & crispy Brussel sprouts in a rich demi over Yukon mashed potatoes |  18

- Wine Pairing: Imagery Pinot Noir (Clarksburg) 5.5/11/34

LAMB SHANK
Pasture-raised lamb, bourbon cherry braised, kabocha, squash mash & topped with crispy fried shallots  |  21

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

TUSCAN TORTELLINI PASTA
With Roma tomatoes, baby spinach, white wine, chicken stock garlic & herbs; finished with grated parmesan cheese   |  18

- Wine Pairing: Kenwood Yulupa Brut Sparkling Wine 2.5/5/18

DESSERT
WOOD-FIRED CHURROS
With dipping sauces   |  9

COCKTAIL
PASSIONFRUIT PISCO SOUR  |  10
Barsol Pisco with Passionfruit, egg whites & Fresh Lime Juice. Tart & Unctuous.

WHISKEY OF THE WEEK
BOWMAN BROS VIRGINIA WHISKEY 90º |  7
SERVED UP OR ON THE ROCKS

Nose: Caramelized apples, roasted nuts, vanilla custard & freshly baked cookies
Palate: Notes of gingerbread, chocolate, toffee & coconut
Finish: Spicy touch of dried fruits

11-3pm

​HAM BENEDICT
Thinly sliced smoked ham, poached eggs, hollandaise, on toasted English muffins with herb-roasted fingerlings  | 14

BACON BUTTERNUT SQUASH WAFFLES
With warm spiced apples & whiskey whipped cream  |  12

VEGETABLE SCRAMBLE
Three-egg scramble, over sweet potato and fresh vegetable hash & topped with arugula salad  | 13

STEAK & EGGS 
With fingerling potatoes  |  16

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