Our menu offers a wine-first approach, where Sommelier Stacey Gibson picks a wine and then Chef Joey Gibson crafts a dish inspired by that wine. The wines that were the inspiration are listed below each corresponding dish. While we encourage you to try them, the menu can also be enjoyed and experienced any way you desire.
Uncategorised
Cheese Board22,00 $
jam, crackers
- Alta Badia Italy (cow)8,00 $
- La Dama Sagrada Spain (raw goat)8,00 $
- Shepherd’s Way Morcella Minnesota (sheep)8,00 $
Charcuterie Board25,00 $
mustard, pickles, bread
- Dodge City Salami Smoking Goose, Indianapolis9,00 $
- Mortadella Golfera, Emilia-Romagna, Italy9,00 $
- Green Peppercorn Pâté Olympia Provisions9,00 $
Fish Board22,00 $
dill lemon aioli, pickled onion, bread
- House Smoked Trout Idaho8,00 $
- Tinned Mussels Don Gastronom, Galicia, Spain8,00 $
- Anchovies Callol Serrats, L’Escala, Spain8,00 $
Marinated olives8,00 $
Smoked onion dip12,00 $
house potato chips
Hush puppies12,00 $
uni honey butter
- Add one ounce of trout roe25,00 $
Ricotta Crostino12,00 $
strawberry, sweet pepper jam, pistachio
- Soter Rose of Pinot Noir15,00 $
Dirty rice arancino14,00 $
pork, liver, taleggio, collard greens pistou
- Gurrieri Frappato from Sicily15,00 $
Parallel Salad16,00 $
Little gems, lemon anchovy, Fiore Sardo, Worcestershire-cured egg yolk
- Cameron Dundee Hills Chardonnay16,00 $
Coffee roasted beets15,00 $
ricotta, citrus, cocoa nibs
- Furlotti Malbec from Mendoza, Argentina13,00 $
Manila clams19,00 $
fregola, salsa verde, grilled bread
- Pala Vermentino from Sardegna14,00 $
Mushroom raviolo al uovo16,00 $
porcini brodo, Parmigiano, micro greens
- Belle Pente Willamette Valley Pinot Noir17,00 $
Duck sausage22,00 $
cassoulet beans, fennel, cherry
