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Starters

  • CRAB CAKES
    12.5
    Two cakes, greens, tarragon aioli, horseradish dressing.
  • FRITO MISTO
    11
    Giardiniera, fried calamari, shrimp, marinara sauce
  • HUMMUS & FLATBREAD
    9.25
    Cucumber and tomato relish.
  • FRIED EGGPLANT & ZUCCHINI
    10
    Horseradish cream, tarragon aioli, marinara.
SUBS, ADDS & KEYS
Substitutions (sub on burgers and sands only)
GF Buns
1.5
Pretzel Roll
1
GF Pizza
2.5
Sweet Potato Fries
2
Small Salad
2
Parm Truffle Fries
2
Additions
Chicken
6
Salmon
7.5
Egg
1
Key
V
Vegan
Sustainable
GF
Gluten Free

Salads

  • CRAB CAKE
    3 Cakes 16.5 2 Cakes 14.5
    Mixed greens, tomato, avocado, capers, marinated red onion, tarragon aioli, horseradish vinaigrette
  • GRILLED SALMON
    16
    GF Mixed greens, tomato, toasted almonds, goat cheese, lemon thyme vinaigrette.*
  • GRILLED CHICKEN CAESAR
    14
    Romaine, croutons, parmesan, caesar dressing.
  • SCALLOP TRUFFLE
    17
    Pan seared, mixed greens, tomato, granny smith apples, candied walnuts, crispy wonton strips, truffle vinaigrette.
  • SPINACH & GOAT CHEESE
    10.25
    GF Cranberry, marinated red onion, candied walnuts, warm red onion vinaigrette.
    Add Chicken - 6 Add Salmon - 7.5
  • ROASTED BEET & GOAT CHEESE
    10.25
    GF Red and gold beets, mixed greens, arugula, candied walnuts, stone ground mustard vinaigrette
    Add Chicken - 6 Add Salmon - 7.5
  • POKE BOWL
    Salmon 16 Tuna 16 Tofu 14.5
    Napa cabbage, quinoa, shredded carrots, avocado, red bell peppers, cucumber, crispy wonton strips, sesame seeds, sweet chili vinaigrette.
  • WARM CHICKEN & APPLE
    15
    GF Pulled chicken, spinach, bacon, dried cranberries, red potatoes, apples, gorgonzola cheese, warm red onion vinaigrette.
  • WEDGE
    Small 6.5 Large 9.5
    GF Iceberg lettuce, marinated tomatoes, bacon, bleu cheese, buttermilk ranch dressing.
    Add Chicken - 6 Add Salmon - 7.5

Main

  • CHICKEN & MUSHROOM RISOTTO
    17
    GF Grilled chicken, caramelized onion, mushroom and herb risotto, truffled arugula, shaved Parmesean.
  • ASPARAGUS & CREMINI PASTA
    17
    V Smoked tomato, asparagus, spinach, olive oil, toasted breadcrumbs, fettuccine, lemon-thyme arugula.
  • ALMOND CRUSTED WHITEFISH
    19
    Red pepper coulis, apple slaw, basmati rice, sautéed spinach.
  • BEEF SHORT RIB
    23.95
    GF Port wine reduction, shiitake mushrooms, white cheddar mashed potatoes, sautéed spinach.

Sandwiches

All Sands come with lettuce, pickle, tomato and fries. Subs and Adds available.

  • HOT CHICKEN
    14.25
    Crispy fried chicken, allepo chili sauce, monterey jack cheese, house giardiniera, pretzel bun.
  • GRILLED CHICKEN CLUB
    13.5
    Swiss cheese, avocado, bacon, roasted garlic aioli, lettuce, tomato, soft roll.
  • REUBEN
    12.5
    Slow-roasted corned beef, sauerkraut, swiss cheese, thousand island, rye bread.
  • SHORT RIB PANINI
    13.5
    Slow-roasted beef, caramelized onions, arugula, gouda cheese, garlic aioli, toasted sourdough.

Combos

  • SOUP & SALAD
    11
    Small house or Caesar salad with a bowl of soup du jour or French Onion.
    Substitute Spinach & Goat cheese salad add 2.5
  • SALAD & HALF PIZZA
    13
    Small house or Caesar salad with your choice of half pizza.
    Substitute Spinach & Goat cheese salad add 2.5

Burgers

All burgers and Sands come with lettuce, pickle, tomato and fries. Subs and Adds available – see above.

  • BACON BLEU
    14.25
    Gorgonzola, honey cured bacon.
    Make it an Au Poivre burger - add .50.
  • NORTH STAR
    12.25
    Choice of cheese: Cheddar, swiss, gouda, gorgonzola or monterey jack.
  • CARAMELIZED GOUDA
    14.25
    Smoked gouda cheese, caramelized onions, arugula, bacon, thousand island.
  • IMPOSSIBLE
    15
    V Plant based burger, cashew cheese sauce, avocado, pretzel bun

Pizza

  • PEPPERONI & GOAT
    14
    Giardiniera, pepperoni, mozzarella, goat cheese, marinara.
  • MARGHERITA
    14
    Fresh mozzarella, fresh basil, oven roasted tomatoes.
  • PESTO CHICKEN
    14
    Grilled chicken, basil pesto, marinated tomatoes, goat cheese and mozzarella.
  • VEGAN PIE
    14
    V Roasted beets, oven dried tomatoes, tofu ricotta, arugula, garlic oil, balsamic glaze.

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

Here are some seasonal suggestions to start and finish your meal.

SPECIALTY SUMMER
COCKTAILS

  • WHITE PEACH SANGRIA
    10
    Deep Eddy Peach vodka, peach schnapps, moscato.
  • STRAWBERRY MOJITO
    10
    Bacardi limon, fresh strawberries, fresh mint, lime, press.

SWEET SUMMER
ENDINGS

  • CRÈME BRULEE
    8
    Authentic French vanilla custard.
  • ELEGANT FARMER COBBLER
    9
    Fresh fruit from the Elegant Farmer (ask your server!) butter crumble topping, Sassy Cow Vanilla.
  • FLOURLESS CHOCOLATE CAKE
    9
    Ghirardelli chocolate, raspberry sorbet, whipped cream.
  • NEW YORK CHEESECAKE
    8
    Candied pecans, chocolate ganache, bourbon caramel.

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