October 24-27

APPETIZER
CRISPY SHRIMP PO’ BOY SLIDERS
Three Deep fried shrimp on Brioche slider bun with old bay cabbage slaw  |  10

ENTREES
MAPLE & MUSTARD ROASTED CHICKEN
Maple & Mustard roasted Draper Valley chicken with bacon jam,  brown sugar delicata squash & crispy brussels sprouts  |  18

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

MOROCCAN SPICED PACIFIC ROCKFISH
Served crispy with a mint yogurt sauce over kale & wild mushroom pearl couscous tossed in lemon   |  21

- Wine Pairing: Chateau St. Michelle Dry Reisling (Washington) 3.5/7/22

ROTINI PASTA + LOCAL PORK SAUSAGE
Arugula tossed in a roasted pumpkin cream sauce & oregano ricotta   |  16

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

DESSERT
WARM SPICED PLUM CAKE 
With orange-infused house-made ice cream  |  9

COCKTAIL
SPICED HOT CIDER  |  9
SERVED STEAMING HOT
House-made Cinnamon liqueur in steaming hot cider topped with Fall-spiced compound butter.

WHISKEY
OLD GRAND DAD 100°  |  6
SERVED UP OR ON THE ROCKS
​The aroma is full of oranges, vanilla bean, oak, and sweet corn. Brûléed sugars along with more orange and oak appear on the palate with a touch of black pepper. The finish is of moderate length with citrus, toasted barrel sugars, and corn

HAM BENEDICT
Thinly sliced smoked ham, poached eggs, hollandaise, on toasted English muffins with herb-roasted fingerlings  |  14
  
BACON PANCAKES WITH LOCAL RASPBERRY PRESERVES
With organic maple syrup & chantilly cream  |  12

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

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