Menu changes weekly sustainable seasonal local sourcing all menu items can be vegan upon requestwe happily accommodate special requests or dietary needs
Noshing
Lemon Coriander Fire Roasted Olives
Spiced Edamame
House-Made Chips, Pico Del Gallo
Carrot, Beet, Hummus, Grilled Bread
Salads
Simple Herb Salad, Basil Vinaigrette
Strawberry, Spinach, Ricotta Salata, White Balsamic Reduction
