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*- 20
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.

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.

SPICY ITALIAN CHOP SALAD - 22
Chopped romaine tossed with salami, red onion, hot peppers, olives, and red bell pepper in a zesty Italian dressing.

MEDITERRANEAN SALAD - 20
Crisp romaine tossed with garbanzo beans, red onion, cherry tomatoes, feta, olives, and balsamic dressing for a bright, Mediterranean-inspired salad. (Vegetarian)

STONE FRUIT ARUGULA SALAD - 25
Mixed greens tossed with ripe peaches, blackberries, dried cherries, prosciutto, and plums, finished with creamy burrata.

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.

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.

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

FLATBREADS

WHIPPED RICOTTA PEACH - 18
Crispy flatbread layered with whipped ricotta, sweet peaches, fresh basil, and a balsamic drizzle.

MEDITERRANEAN - 16
Olive oil base, light mozzarella, cherry tomatoes, red onion, artichoke hearts, olive medley and feta.

MARGHERITA - 16
Tomato base topped with fresh mozzarella and fresh basil.

ENTREÉS

SALMON SPINACH RISOTTO - 42
Creamy spinach risotto topped with wild caught Keta salmon and a bright peach pico de gallo . Served with chef’s choice seasonal vegetables.

STEAK FRITES* - 45
Juicy, hand-cut 14oz ribeye grilled to perfection and served with crispy garlic parmesan fries, finished with a rich herb butter.

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

STUFFED PORK TENDERLOIN - 32
Stuffed pork tenderloin filled with spinach, tomato, olives, prosciutto and Parmesan, served with creamy mashed potatoes and chef’s choice seasonal vegetables.