LIGHT BITES

BONE MARROW* - 20
Succulent bone marrow, roasted to a golden richness, served with toasted artisanal bread with a hint of sea salt and fresh herbs.

GRILLED PEACH CROSTINI* - 16
Grilled peaches and creamy burrata atop toasted crostini, finished with crispy prosciutto crumble, hot honey, balsamic drizzle, and fresh basil.

STEAK BITES*- 21
Hand-cut steak, marinated and seared to a rich caramelized crust. Served with a silky house-made horseradish cream—bright, bold, and perfectly balanced for dipping.

PANZANELLA - 18
Juicy peaches, cherry tomatoes, mozzarella pearls, red onion, and fresh basil tossed in a red wine vinaigrette, served with sourdough. (Vegetarian)

FRIED ARTICHOKE- 18
Crispy fried artichoke hearts served with Black Garlic lemon aioli for dipping. (Vegetarian)

SLIDERS* - 16
Trio of handcrafted mini beef burgers featuring caramelized onions, cheddar cheese, and a House garlic aoili. Built on a soft brioche bun.

HONEY ROASTED CARROTS - 15
Tender roasted carrots glazed with local Humble Bee Honey and tangy balsamic, finished with feta crumbles and fresh herbs. (Vegetarian)

PRETZEL & BEER CHEESE DIP - 12
Warm, soft-baked pretzel bites served with a rich and creamy house-made beer cheese dip, perfectly seasoned and baked until golden brown. (Vegetarian)

SALADS

CRISPY COBB SALAD - 25
Crispy chicken breast served on a bed of romaine, topped with cherry tomato, onion, blue cheese, bacon, boiled egg, and avocado. Served with blue cheese dressing.

SANTA FE STEAK SALAD* - 30
Crisp mixed greens tossed with roasted corn, black beans, tomatoes, and house-made jalapeño cilantro ranch dressing. Topped with sliced avocado, tortilla strips, and grilled flank steak.

SOUPS

CLASSIC TOMATO SOUP - Cup 8 / Bowl 13
Roasted tomato soup simmered with ripe tomatoes and savory herbs, finished with a delicate drizzle of rich heavy cream. (Vegetarian)

CLASSIC TOMATO SOUP - Cup 8 / Bowl 13
Velvety butternut squash soup with warm seasonal spices and a touch of cream for a smooth, comforting finish. (Vegetarian)

BURGERS & SANDWICHES

All Burgers and Sandwiches are served with regular or Cajun Fries and Pickles. Upgrade to Truffle fries, Garlic Parmesan Fries or a Side Salad for an additional 1. Add bacon for 4.

FRENCH DIP - 25
Thinly sliced roast beef piled high on a toasted French roll with melted provolone cheese, sautéed wild mushrooms, and caramelized onions. Served with savory au jus for dipping.

GOURMET GRILLED CHEESE - 15
Sourdough layered with pesto, crispy bacon, tomato, red onion, cheddar, and pepper jack cheese.

BLEU CHEESE BACON* - 22
Grilled beef patty topped with caramelized onions, blue cheese, bacon, and house aioli. Served on a Portland Bakery Bun.

FOCACCIA SANDWICH - 20
Fresh focaccia layered with basil pesto, Spring mix, tomato, salami, prosciutto, and fresh mozzarella.

PINEAPPLE TERIYAKI BURGER* - 22
Grilled beef patty topped with caramelized onions, pineapple, bacon, Swiss, and smothered in teriyaki sauce. Served on a Portland Bakey Bun.

TURKEY AVOCADO CLUB - 18
Layers of toasted white bread, romaine lettuce, tomato, avocado, sliced turkey, peppered bacon, and mayo.

LO BURGER* - 18
Grilled beef patty topped with cheddar, tomato, onion, and house aioli. Served on a Portland Bakery Bun.

WILD MUSHROOM BURGER* - 18
Grilled beef patty topped with caramelized onions, sautéed wild mushrooms, and Swiss cheese. Served on a Portland Bakery bun.

BBQ BURGER* - 18
Grilled beef patty topped with cheddar, bacon, crunchy onion rings, and smoky BBQ sauce. Served on a Portland Bakery bun.

NASHVILLE HOT CHICKEN - 18
Crispy Nashville hot chicken with pickles and crunchy kale coleslaw. Served on a Portland Bakery Bun.

FLATBREADS

PESTO - 16
Pesto base topped with melted mozzarella, roasted cherry tomatoes, and crumbled feta, finished with a delicate balsamic glaze. (Vegetarian)

WILD MUSHROOM - 16
Olive oil base topped with sautéed wild mushrooms and melted mozzarella cheese. (Vegetarian)

ENTREÉS

WILD MUSHROOM SALMON RISOTTO - 42
Creamy wild mushroom risotto with sautéed seasonal mushrooms, topped with salmon finished in a savory garlic glaze and served with chef’s choice of seasonal vegetables.

SEAFOOD LINGUINE - 35
Tender linguine tossed in a savory garlic white wine sauce with succulent shrimp, fresh clams, mussels, and scallops. $35

HOUSE RIBEYE* - 50
Hand-cut, richly marbled 14 oz. ribeye, grilled and finished with a red wine demi-glaze and topped with herb butter. Served with creamy mashed potatoes and seasonal vegetables.

MUSHROOM RAVIOLI - 25 | Add Shrimp 10
Tender mushroom-filled ravioli tossed in a rich sun-dried tomato cream sauce and served with fresh seasonal vegetables. (Vegetarian)