• Rosemary focaccia with Maldon sea salt and Spanish olive oil (V)
• Whipped feta dip with toasted focaccia (V), (GFO)
• House-made pimento cheese spread
• Baked Brie – brie, dates & prosciutto with hot agave and sunflower seeds (GFO) 
• Baked goat cheese and artichoke dip with preserved lemon emulsion, sunflower seed crumble, Gremolata, toasted focaccia (V), (GFO) 
• Brussels au gratin with herbed cream, bacon, rusted brussels (GF)
• Heirloom tomato bruschetta with toasted focaccia, herbed feta and balsamic glaze (V)
• Ahi tuna bowl – tuna, avocado, miso, sesame seeds, chives, lime juice., quinoa, garnish with cukes, pickled diakon, cilantro oil. (GFO)
•  Short ribs au Poivre, creamy peppercorn sauce, Yukon Golds & seasonal veggies (GF)
• Italian beef and pork meatballs on polenta with house made marinara, pesto and ricotta (GF)
• Escargot with shallots, white wine, garlic, parsley, butter, thyme and crostini (GFO)
• Stuffed dates Neuske’s applewood smoked bacon wrapped, goat cheese & white balsamic gastrique (GF)
• Chicken Diablo braised chicken , spicy tomato broth, creamy polenta & kale (GF)
• Summer veggie risotto zucchini, squash, tomato, roasted shishito peppers, herbs, (V), (GF)

Salads

• Burrata with heirloom tomatoes, pickled corn chow, roasted shishito peppers, arugula, romescu & focaccia. (V), (GFO)
• Ranch salad -leaf lettuce, pickled veg, parmesan croutons, heirloom tomato, radish, cucumber, house made ranch, (V), (GFO)

Charcuterie

• Charcuterie boards with meats, cheeses, olives, grapes and nuts (GFO)

Flatbreads

• Prosciutto & brie, fennel,  raisin agrodolce, mozzarella
• Margarita 2.0: sundried tomato pistou, fresh mozzarella, heirloom tomato, parmesan, basil and balsamic glaze (V)

gluten free flatbreads available