BRUNCH MENU

AVOCADO BREAKFAST TOAST | 16
Two eggs or tofu scramble. Smashed avocado, radish, creamy vegan herb sauce, grilled ciabatta

WILD SKILLET | 18
Two eggs or tofu scramble. Kale, collard greens, mushrooms, smoked gouda, peppers, onion, sweet potato

EGGS PLATTER
Two eggs, potato hash, grilled ciabatta. Choice of: veggies, grilled chicken, pork sausage | 17     bacon | 19    steak | 22

HUEVOS RANCHEROS
Two eggs, avocado, pinto beans, queso fresco, re roasted salsa, corn tortillas, crema, cilantro vegan | 17    chorizo | 18    steak | 22 

STEAK AND EGGS | 22
Butter basted steak, two eggs, vegetable and potato hash, hollandaise

FRENCH TOAST | 16
Pain perdu style Acme ciabatta bread, mixed berry medley, rotating sauce 

NICOISE SALAD | 20
Seared ahi tuna, french green beans, pickled red onion, tomatoes, potatoes, hard boiled egg, olives, mixed greens, golden balsamic vinaigrette

LITTLE DEVIL | 16
Toasted local sourdough bread, deviled egg aioli, 2 egg scramble, shaved red onion, avocado

MUSHROOM BENEDICT | 18
Local mushroom mix, toasted english muffin, two poached eggs, sautéed greens, peppers, onions, hollandaise

SALMON BENEDICT | 22
Wild caught sockeye salmon, toasted english muffin, two poached eggs, greens, peppers, onions, hollandaise

SOUP OF THE DAY / BONE BROTH
cup | 7   bowl | 9

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
20% automatic gratuity added to a party of 6 or more

LUNCH MENU

AVOCADO BREAKFAST TOAST | 16
Two eggs, or tofu scramble. Smashed avocado, radish, creamy vegan herb sauce, grilled ciabatta

HUEVOS RANCHEROS 
Two eggs, avocado, pinto beans, queso fresco, fire roasted salsa, corn tortillas, crema and cilantro   vegan | 17    chorizo | 18    steak | 22

WILD SKILLET | 18
Two eggs or tofu scramble. Greens, mushrooms, smoked gouda, peppers, onion, sweet potato

EGGS PLATTER
Two eggs, potato hash, grilled ciabatta. Choice of veggies, grilled chicken or pork sausage | 17     bacon | 19     steak | 22

FRENCH DIP | 19
Coffee garlic roasted beef, caramelized shallots, havarti cheese, garlic aioli, arugula, fortified bone broth on local demi baguette

KETO BOWL
Local chef mushroom mix, fresh veggies, zucchini noodles, house bone broth or mushroom broth   chicken or tofu | 18    steak | 22    wild sockeye salmon | 22

POWER BOWL | 18
Seasonal veg, roasted sweet potatoes, greens, radishes, ancient grains, citrus, almonds, golden balsamic vinaigrette

CAPRESE MELT | 18
Heirloom tomatoes, herbed mozzarella, balsamic reduction, garlic olive oil, arugula, on toasted local sourdough. Choice of chips or salad

FALAFEL SALAD | 19
Heritage mixed greens, watermelon radish, heirloom cherry tomatoes, pickled cabbage, harissa carrots, topped with tahini vinaigrette and raita

NICOISE SALAD | 20
Seared wild ahi tuna, baby french beans, pickled red onion, tomatoes, fingerling potatoes, hard boiled egg, olives, mixed greens, golden balsamic vinaigrette

BRUSCHETTA | 17
Local grilled ciabatta, mixed greens, grilled chicken, snow peas, crispy farm cheese, sunflower seeds, pea shoots, roasted buttermilk dressing

RAINBOW SANDWICH | 18
Herbed goat cheese, heirloom tomatoes, shaved red onion, smashed avocado, gem lettuce, on local sourdough. Choice of chips or salad

SOUP OF THE DAY / BONE BROTH
cup | 7  bowl | 9

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
20% automatic gratuity added to a party of 6 or more

DINNER MENU

SHAREPLATES

MAC & CHEESE | 15
Ziti noodles, smoked gouda, bechamel, garlic bread crumbs

AHI TACOS | 18
Wild caught ahi tuna, sesame asian cabbage slaw, wasabi peas, cilantro, green onion

PAN CON TOMATE | 15
Local rustic sourdough, heirloom tomatoes, garlic oil, microgreens

ELOTE | 15
Fire roasted corn, mexican crema, queso fresco, latin spices, micro cilantro

HOUSE SALAD | 12
Heritage mixed greens, carrots, watermelon radish, heirloom cherry tomatoes

ENTREES

SPRING RISOTTO | 20
Creamy risotto, roasted beets, thyme, confit garlic, lemon zest, pea shoots, microgreens

BISON BURGER | 21
Half pound Bison patty, brioche bun, arugula, pickled red onion, garlic aioli, served with beef tallow pom frites or side salad

CIOPPINO | 24
Tomato seafood stew with calamari, mussels, scallops, white fish, served with grilled ciabatta

GARDEN PASTA | 18
Zucchini noodles, garlic, sautéed seasonal vegetables, microgreens, toast

SEARED SALMON | 26
Wild caught Alaskan salmon, sautéed seasonal vegetables, microgreens, toast

SHORT RIB | 36
Local beef short rib, tavern potatoes, roasted garlic, pan reduction sauce, microgreens

HALIBUT | 34
Pan seared halibut, roasted root vegetables, fennel garlic cream sauce, micro salad

SEARED AHI | 26
Wild caught ahi tuna, heritage mixed greens, olives, pickled red onions, fingerling potatoes, green beans, hard boiled egg, heirloom tomatoes, white balsamic vinaigrette

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
20% automatic gratuity added to a party of 6 or more

COCKTAIL MENU

HOUSE

THE QUEEN BEE | 13
Empress 1908 gin, chamomile honey, lemon & chamomile flower
Make it a vegan sour | 14

SPICY BITCH | 16
Espolón, organic hibiscus water, jalapeno dem, lime, organic spicy ginger & Fever Tree soda

RAH RAAH RYE |15
Bulleit rye, Amaro Nonino, Earl Grey dem, Paychaud’s bitters & rosemary

SAMANTHA SPRITZ | 16
Empress gin, Luxardo maraschino, lime, simple, grapefruit bitters & Fever Tree elderflower tonic

LAVENDER HAZE | 15
Empress 1908 gin, Lillet Blanc, lavender simple, vanilla, aquafaba & lemon, lavender bitters

SQUARE’D UP | 14
Square One Bergamot organic vodka, Aperol, chamomile honey & lemon

CLASSIC

NEGRONI | 15
Tanqueray, Campari & Carpano Antica

SALTED CARAMEL | 16
Square One organic vodka, Doma organic chronic espresso, caramel, Creme de Cacao, Maldon salt flake & bee pollen

PISCO SOUR | 14
Alto del Carmen Pisco, egg white, lemon, simple & Angostura bitters
Make it a vegan sour | 15

OLD FASHIONED | 14
Bulleit bourbon, dem & black walnut bitters

MOSCOW MULE | 15
Tito’s, lime & Fever Tree Ginger Beer

SANGARITA | 16
Margarita, but topped with red wine. Espolon, lime & Pierre Ferrand Dry Curacao

WINE

WHITE

House White Wolftrap Blend, South Africa 8/28

Stoneleigh Sauvignon Blanc, New Zealand 11/38

La Cantina Pizzalato Organic Pinot Grigio, Italy 9/32

Chehalem Inox Chardonnay, Oregon 10/36

Vouvray Monmousseau, France 12/42

RED

House Red Farmhouse Blend, Sonoma 8/28

Brave Cellars Pinot Noir, Oregon 15/54

Cimarron Vigilance Petite Sirah Blend, California 12/42

Scarlet Vine Cabernet Sauvignon, Chile 12/44

Tinto Negro Malbec, Mendoza 10/36

ROSE + BUBBLY

House Rose Angels and Cowboys, France 8/28

Lubanzi Sparkling Rose, South Africa 10/36

House Bubbles Flama D’or Cava, Spain 8/28

Saint Hilaire Brut Blanc de Blancs, France 10/36

BEER + CIDER

North Coast Scrimshaw Pilsner 16 oz | 7

Booch Craft Strawberry Lemonade Organic Hard Kombucha | 8

Prairie Rainbow Sherbert Sour 12 oz | 7

Backwoods Copperline Amber 12 oz | 7

Pfriem Pilsner 12 oz | 6

Western Peak Juicy 16 oz | 7

Delirium Tremens Belgian Ale 16 oz | 8

Double Mountain Top Lion IPA | 7

Golden State Dry Apple 16 oz | 6

High Point Spur Cider 16 oz | 9

Steigl Radler 16 oz | 7

SAKE

Sho Chiku Bai Nigori Sake | 9

Mio Sparkling Sake | 12

Hakutsuru Sayuri Cherry Blossom Nigori | 15