our menu changes regularly based on our farmers market and offerings from our local producers


a la carte or ‘build your own’ prix fixe
3 courses + snack – 47


snacks – 6

shiiitake mushroom tempura, sesame dressing

marinated olives, feta


to start – 12

goat cheese stuffed zucchini blossoms, zucchini ribbons, strawberry, lemon dressing

smoked salmon fritters, kohlrabi slaw, radish pickles

summer panzanella salad - cucumber, snow peas, sunflower sproats&seeds, rye croutons, wild buffalo yogurt


to follow – 26

hand-made orecchiette, wild mushrooms, house ricotta, pesto, black olive caramel (vegan option)

line- caught halibut, wild rice crust, charred cucumber salsa verde, yellow beans, summer squash

pasture raised flank steak, urban blue cheese, salt mine potato, spinach, black garlic mustard


dessert – 9

tiramisu, fresh berries (v)

avocado lime pie, mac nut crust (v)