Saturday, April 4, 2026

~DINNER MENU~

Snack Board - 16

Two local cheeses, two local charcuterie, seasonal preserves & seeded cracker

Mushroom Soup (gf)(v) - 8

Black pepper mascarpone, leek oil

Seasonal Salad (df)(gf) - 14

miners lettuce, spring mix, kimchi kohlarabi, pickled red onion, pepita crunch & charred leek vinaigrette

Steamed Pork Buns (df) - 13

Scallion vinaigrette & spicy peanuts

Roasted Rainbow Carrots (v) - 14

Romesco, Blue cheese crumble, mint~dill Vinaigrette, arugula

Gnocchi Bolognese - 17

Herb Gnocchi & grated grand cru surchoix

Milk Braised Pork Pot Pie - 20

Root Vegetables, Kale & Mustard Cream sauce

Shrimp Toast (df) - 16

spring mix, Mixed pickles, south american pepper jam

Turnip Cake (gf) - 15

seared pork belly, bok choy & char sui

ENTREES

Roasted Brussels Sprouts (v)(gf) - 24

soy glazed oyster mushrooms, cider squash puree, pickled red onion, miners lettuce, miso brown butter aioli & spiced peanuts

Humba (gf)(df) - 26

filipino braised pork, scallion rice cake & red cabbage slaw

Mediterranean Beef & Couscous - 30

roasted veggies, mixed pickles, hummus, citrus yogurt & Naan

Seared Salmon (gf) - 32

spiced spinach~chickpea stew, roasted potato, yellow pepper coulis & focaccia

DESSERT

Vanilla Panna Cotta (V)(gf) - 12

coconut milk, orange thyme preserves & cinnamon nutmeg crumble

Ale Cake - 14

dunkel reduction, spiced mascarpone & candied bacon

Chocolate Pot de Creme - 13

orange whipped cream & shortbread cookie

Nutella Cheesecake - 14

espresso chocolate sauce, vanilla whipped cream & candied hazelnuts

*Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness*