Appetizers

*Ahi Tuna Crudo     20     
cucumber, burnt scallion aioli, shoyu ponzu, miso rice cracker

Summer Tomato Soup     14           
smoked mussels, arugula pistou, caraway crouton, fennel pollen

Caesar Salad     14
sourdough, white anchovy, reggiano, hard cooked egg

The Farmers' Bounty     16
goats' milk panna cotta, popcorn crunch, sweet basil, ricotta

*Foie Gras Terrine     24
vanilla raisin butter, grape variations, celery, grilled sourdough

Seared Diablo Rojo Calamari     15
orange mole, cilantro escabeche, charred avocado, kumquat

Garden Pea Hummus     9
lemon & black pepper yogurt, curry almonds, buttered naan

*Oysters     MP             
chilled on the half shell, mignonette, fresh horseradish

*Salmon Tataki     18
japanese super fun good time sauce, tempura avocado, sesame, scallion

Asparagus Pappardelle     17
slow poached egg, pine nuts, pecorino nero, watercress

Fried Cheese Sticks     12
yes,  you read that correctly, halloummi, harissa ketchup, olive

Whipped Feta    10
calabrian chili & garlic honey, torn mint, carta di musica

Shrimp & Calamari     19
crispy veggies, sweet chili sauce

*Consuming raw or under cooked proteins may increase your risk for food-borne illness.

Mains

*The Burger       18
deer creek "the stag" cheddar fondue, bread & butter pickles, grilled red onion

Flat Iron Steak Bulgogi     20                   
crunchy lettuce cups, pickled vegetables, peanuts, sesame chili cho-jang

Pulled Chicken Salad       20                   
marinated tomato & squash, charred kale, spoonbread croutons, avocado dressing

The Green Machine     14
green garbanzo falafel, sheep's milk feta, zippy chips, alfalfa sprouts, whole wheat bun

Caribbean Spiced Chicken Sandwich     17
caramelized onions, pickled jalapeno, roasted garlic aioli

Lobster & Shrimp Ravioli     20                
baby zucchini, summer squash puree, five spice, yuzu, ginger

Shrimp & Grits     19               
blackened shrimp, cream cheese & fresh corn grits, tomatillo, kale chips

Grilled Salmon     23               
butter crunch greens, cucumber, potato scallion crouton, lime in the coconut dressing

EXECUTIVE CHEF: Paul Anders    CHEF DE CUISINE:  Martin Woods                                                                              SOUS CHEFS:  Taylor Frankel & Ethan Quednau