Dinner
To Start
rotating selections of cured meats and cheeses, seasonal accouterments
balsamic bacon jam, toasted hazelnuts, bleu cheese
salsa verde, curtido, pepitas, black bean puree
romesco, goat cheese mousse, arugula, balsamic reduction
Papi's sourdough, burrata, grilled stone fruit, landrauchschinken, balsamic, pistachio
Greens
mixed greens, fresh pear, honey & ginger dressing, marcona almonds, orange supremes
romaine lettuce, green goddess dressing, pickled red onion, bleu cheese, bacon lardon
ENTRÉES
*Add Half Order Papi's Sourdough + 3
soft polenta, shaved brussels, crispy local mushrooms, horseradish crème, demi glace*
battered and fried trout, dill & lemon aioli, house slaw, salt & vinegar potato hash
braised short rib, roasted mushrooms, crème fraiche, pickled shallots
fried airline chicken breast, rustic mashed potatoes, saag, beet chips, spiced gravy
Jamaican style curried ox tail, crispy rice cake, tomato salad, coconut vinegar creme, plantain chips
hoisin glaze, chilled rice noodles, "spring roll veg", fresh herbs, Nước chấm, peanut sauce, rice crackers *
pumpkin farrotto, pumpkin seed pesto, roasted squash, apple butter *
crispy 10 layer pan seared lasagna, bechamel, sourdough bread crumbs, parmesan, basil
DESSERTS
Our menu has been created by Chef Rafael Arcila. Each entrée has been created with components that complement the dish as a whole; substitutions are subject to availability and additional charge.
An automatic gratuity of 20% will be added to parties of eight or more
*Our food may contain nut, dairy or egg ingredients. Please communicate any food allergies with your server.
*Consuming raw or undercooked meats, poultry, seafood, shelfish, or eggs may increase your risk of foodborne Illness.