• Rosemary focaccia with Maldon sea salt and Spanish olive oil (V)
• Whipped feta dip with toasted focaccia (V) (GFO)
• Baked Brie – brie, dates & prosciutto with hot agave and sunflower seeds (GFO) 
• Roasted red pepper hummus – with cucumber, carrots and toasted focaccia (V) (GFO) 
• Baked goat cheese and artichoke dip with preserved lemon emulsion, sunflower seed crumble, Gremolata, toasted focaccia (GFO) (V)
• Candied Pork Belly with roasted red peppery & bean puree, pickled fennel, radicchio, raisins, celery and preserved lemon emulsion, seeds (GF)
• Brussels au gratin with herbed cream, pancetta, parmesan, 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)
•  Braised beef short ribs, creamy polenta harissa roasted carrots (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)
• Spring sweet pea risotto with sugar snap peas, pea tendrils, tarragon and parmesan (V) GF)

Salads

• Burrata with balsamic roasted Roma tomatoes, roasted eggplant, arugula, basil. (V) (GFO)
• Spring Caesar salad – kale, radicchio,dried kalamatas, cucumber, croutons & Caesar vinaigrette (GFO)

Antipasti

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

Flatbreads

• Prosciutto & brie, fennel,  raisin agrodolce, mozzarella
• Chorizo, goat cheese, pickled fennel, mozzarella, hot agave syrup, arugula
• Mushroom truffle, caramelized onion puree, blue cheese, mozzarella, truffle aioli (V)
• Margarita 2.0: sundried tomato pistou, fresh mozzarella, heirloom tomato, parmesan, basil and balsamic glaze (V)
• Pancetta and ricotta with caramelized onion coulis, crispy pancetta, ricotta, parmesan, apple butter, chives

gluten free flatbreads available