• Download our Lunch Menu


    French Onion Gratinée

    Toasted baguette, aged Gruyère - 6

    Wild Mushroom

    Sherry, hazelnuts, snipped chives - cup 4 / bowl 6


    All sandwiches served with choice of fries or vegetable du jour.

    Autumn Turkey

    Multigrain bread, cranberry mustard, green apple, cheddar, lettuce, tomato - 11

    Roast Beef

    Sun dried tomato-ranch aioli, onion confit, asiago spread, shredded lettuce - 12


    Brioche bun, crispy cod fillet, sesame seed-cucumber mayonnaise, kimchi, spicy spring salad - 11

    Wagyu Burger*

    Brioche bun, garlic butter, sautéed mushroom, fine herb aioli, shredded lettuce, bacon, balsamic-confit onion, aged cheddar - 12

    Jambon Beurre

    Toasted Baguette, honey smoked ham, Swiss cheese sauce, roasted broccoli florets - 11

    Vegan Po’ Boy

    Black bean, pepper trinity, soy- grapeseed mayonnaise, roasted corn slaw - 10


    Lox Bagel

    Pastrami cured salmon, caper-tomato, red onion, spring mix, cream cheese smear - 11

    Chicken and Waffles

    Buttermilk fried chicken thigh, Belgium waffles, almond-citrus honey butter , spiced maple syrup - 12

    Avocado Toast

    Mutigrain toast, avocado mash, over easy eggs, super-seed cracker, beet puree, cherry tomato, oranges, tomato vinaigrette - 10



    Baby greens, green apple, blue cheese, candied walnuts, white balsamic vinaigrette - full 9 / side 6


    Romaine, Parmigiano-Reggiano, garlic brioche croutons - full 9 / side 6

    Café Salad

    Roasted chicken, confit tomato, avocado, bacon, blue cheese, red leaf lettuce - 13

    Green Goddess Salad

    Brussel sprouts, bacon, roasted potato, parmigiano-reggiano, fried egg - full 9 / side 6

    Add chicken - 4 / grilled salmon - 6 / steak tips - 7


    Bistecca l’Argentina

    Beef flat iron, chimichurri-verde, roasted fingerlings - 16


    Pan seared, wild rice pilaf, lemon-tarragon vinaigrette - 15

    Leg of Lamb Shawarma

    Pita, charred onion and tomato feta cheese, pickled turnips - 14

    Shrimp and Grits

    White cheddar grits, Cajun- shrimp, bacon gravy - 16

    Harvest Meatloaf

    Pepper trinity, tomato mustard glaze, chive sour cream mashed potatoes - 12


    Sweet potato chips, Haricots Verts, French Fries, Fingerling Potatoes, Seasoned Fries with grated parmesan and garlic butter

    Executive Chef: Donte Shaw
    Sous Chef: Torrey Owens
    Lunch Culinary Staff: Artero Garcia, Alex Aparicio

    We do not list every ingredient. Please notify your server of any allergies.

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

  • Download our Dinner Menu

    Small Plates

    Crab Cake

    lump crab, trinity of bell pepper, spicy remoulade - 15


    fried arborio rice, cauliflower, parmesan, pesto - 10


    crispy pancetta, citrus vin blanc - 16

    Shrimp Dijon

    garlic, white wine, butter, dijon mustard, fine herbs - 14


    arugula salad, truffle aioli, parmigiana reggiano - 15


    potato dumpling with autumn squash ribbons, sage, brown butter - 11


    garlic, white wine, parsley, butter, toasted country bread - 12

    Duck Confit

    apple butter, pistachio, watercress - 12

    Soups & Salads

    French Onion Gratinée

    toasted baguette, melted gruyère - 6

    Wild Mushroom

    sherry, hazelnuts, snipped chives - 6

    Roasted Beet

    arugula, baby spinach, goat cheese, pistachio, dijon sherry vinaigrette - 8


    romaine, parmigiano-reggiano, garlic brioche croutons - 7


    baby greens, apple, blue cheese, candied walnuts, white balsamic vinaigrette - 7


    blue cheese, blistered roma tomatoes, bacon, pickled onion, garlic brioche croutons - 8



    lobster, scallop, shrimp, mussels, fresh fish, potatoes, fennel, tomato saffron broth, toasted country bread - 38

    White Sturgeon

    green romesco, uni butter, grilled zucchini and yellow squash, grapefruit, baby arugula - 32

    Pork Chop

    double cut, roasted potatoes, peperonata sauce - 28

    Vegan Lasagna

    zucchini, squash, eggplant, brown rice pasta, tofu, spinach, tomato - 25

    Filet Mignon

    pommes purée, haricots verts, red wine jus - 39

    Rustic Scampi

    heirloom tomatoes, bucatini, basil, garlic, white wine, butter, lemon - 29


    caramelized caponata, caper vinaigrette, creamy polenta - 29

    Steak Frites

    house cut potatoes, haricots verts, navarre steak sauce - 28

    Bison Shortribs

    slow braised, pommes purée, roasted root vegetables, braising jus - 32

    Smoked Duck

    sautéed brussels sprouts, baby carrots, juniper jus - 30

    New York Strip

    roasted potatoes, local foraged mushrooms, green peppercorn jus - 42


    miso, broken jasmine rice, sweet curry peanuts, celery slaw - 29

    Amish Chicken

    brussels sprouts, bacon, balsamic, pan jus, roasted yukon gold potatoes - 25

    Tenderloin Medallions

    twin tenderloin medallions, cognac, mushrooms, madeira, dijon, veal demi, roasted potatoes, haricots verts - 35

    Executive Chef: Donte Shaw
    Sous Chef: Torrey Owens
    Culinary Staff: Kim West, Gustavo Dominguez, Jeremiah Stone and Steve Baigorria

    Please inform your server of any food allergies.

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