Pickles & Olives – 6
Roasted Nuts – 5
honey & old bay
Bread Plate – 5
almond dukkah, extra virgin olive oil
Three Dips – 10
caramelized onion, creamy spinach, pinto bean
Charcuterie – 14
an assortment of cured meats w/ cornichons & whole grain mustard
Lamb Meatballs – 12
cucumber wasabi crema
Chicken Liver Mousse- 8
crostini, spiced sea salt
Smoked Fish Plate- 8
smoked mussels, smoked trout, horseradish crema
Salt Baked Fingerlings – 8
lardons, horseradish crema
Roasted Asparagus – 8
grana padano, spring garlic aioli, bread crumbs
Braised Beef Tacos- 9
Shredded cabbage, cilantro chili crema
Snails and Shrooms – 14
garlic herb butter, puff pastry toasts
Pork Belly Sandwich- 9
“Sangria” marinade, kale slaw red wine aioli
Roasted Squid – 10
soy marinade, glazed cippolinis, arugula
Steamed Mussles – 12
Shallots, sweet sherry ,cream, fresh herbs
Foir & Frites – 15
seared foie, fried potoes, bacon vinaigrettes
Spring Salad – 9
local greens, candied hazelnuts, chevre, honey vinaigrette
Ranch Salad- 8
butter lettuce, bacon, red onion, radishes, goats milk ranch dressing
Strawberry Salad – 8
arugula, fennel, blue cheese, toasted almond vinaigrette
Confit Duck Salad – 10
local greens, dried apricot, dukkah, balsamic reduction
Pizzas are hand formed and approximately 9″ in size
Tomato Mozzarella – 10
spicy tomato sauce, mozzarella curd
White Pizza – 11
roasted garlic, chevre, ricotta, feta, herb oil
Spring Onion- 11
scallions, chives, ricotta, creamy chevre
Bison Sausage Pizza – 12
Gunpowder Bison sausage, caramelized onions, cheddar
Chicken Sausage- 12
house smoked mozzarella, spinach, creamy chevre
*add coppa to any pizza – 2
Seared Fish – 18
selection & preparation changes regularly
Smoked Mushroom Cassoulet – 12
white coco beans, crispy baguette
Confit Chicken Carbonara- 16
house pasta, GVF egg, bacon, garlic cream
Butler’s Steak – 20
herb spaetzle, fava beans, brown butter
MD Crab Cake – 18
house tartar, arugula, crisp tortilla
Duck Breast – 16
spring pea risotto, baby beets, salsa verde