• Thursday, 9/19 — Saturday, 9/21 •

• Beets 'n' Berries

  $16.00

  with Blackberries, Blueberries, Raspberries, Bacon, Mint, Pickled Onions, Grilled Onions and Tarragon

• Street Corn

  $ 17.00

  with Crispy Pork, Green Onions, Red Pepper, Cotija, Lime, Tobacco Onions and Aleppo Pepper

• Calabrian Hot Chicken Thighs

  $ 19.00

  with a Veritas Waffle, Rosemary Honey, Arugula and Lime Crema

• Heirloom Tomato & Burrata Salad

  $ 21.00

  with Red Onion, Cucumber, Herbs, Honey Almonds and SnapShot and Olive Oil Drizzle

• Tostada

  $ 16.00

  Braised Pork with fresh made tortilla, Goat Cheese Cream, Burnt Mushroom Refried Beans, Avocado, Tomato & Cilantro

• Kale Salad

  $ 16.00

  With Fingerling Potatoes, Fennel, Bacon, Green Onions, Green Goddess, Calabrian Chili Biscuit Crumble, Pistachio, Chili Oil and Pecorino

• Shellfish Adobo

  $38

  with Scallops, Mussels, Shrimp, Chorizo, Tomato Broth, Basil and Toasted French Bread

• Fish & Chips

  $29

  Chef Mathis' Beer Battered Grouper with House Made Tartar Sauce and Pomme Frites

• Braised Pork

  $42

  with Grilled Squash, Shishito, Heirloom Tomato, Hatch Chilis, Visalia Mashed Potatoes and a Farm Fresh Egg

• Grilled Ribeye

  $54

  Traditional "Steak Frites" with Jaeger Sauce

• Chicken Breast

  $32

  Amish Organic Breast with Heirloom Tomatoes, Peach, Avocado, Hatch Chili, Red Onions, Basil, Shiso and Cotija

• Vegetable Napolean of the Day

  $31

  an ever-changing compilation of our roasted, sautéed, pureed, braised or fried vegetables and starches

Download Fine Dining Menu