Our Menu
GF - Gluten-free | GFO - Gluten-free option
Small Plates
Foglia Salad (GF)
$18.00
Rogue Lettuce Company green butter lettuce, blue or feta cheese, radish, local cherry tomatoes, vinaigrette.
Autumn Salad
Local Mixed Greens | Roasted Winter Squash | Dried Cranberries | Pepitas | Cranberry Orange Vinaigrette |
White Bean Dip (GFO)
$17.00
Roasted garlic, rosemary, Calabrian chili. Served with our famous, house made toasted focaccia.
Chickpea Fries (GF)
$14.00
Chickpea fries with a side of garlic aioli and beet ketchup.
Potato Croquettes
Blue cheese potato croquettes | Lemon thyme aioli | Parmesan crisp
Potato Leek Soup
$12.00/Bowl
Creamy Potato Leek Soup | Onion Ash | Fried Sunchokes
Focaccia
$5.00
Baked fresh daily, EVOO
Pasta
Spaghetti (GFO)
$22.00
Housemade pasta. Choice of Sunflower Seed Cacio e Pepe; or Pesto; or Pomodoro
Fazzoletti e Funghi (GFO)
$24.00
House made pasta sheets, local oyster mushrooms, white wine, vegan cream.
Fusilli Affumicati
$24.00
House made fusilli, eggplant and heirloom tomatoes tossed with our house made smoky mozzarella and fresh basil.
Large Plates
Hearts of Palm Crabcake (GFO)
$25.00
Our house made patty featuring hearts of palm, red pepper and classic seasoning served with dill remoulade, chef's choice potatoes and slaw.
Tempeh Mozambique (GF)
$25.00
Tempeh sauteed in a classic Mozambique sauce served with lemon chili rice, black garlic aioli, and roasted red peppers topped with lemon pickled fennel.
Cauliflower Roast
Roasted Cauliflower | BBQ Arugula Pesto | Smoky Polenta | Tempeh Bacon | Onion Strings
Lion's Mane Mushroom Filet (GF)
$32.00
A meaty lion's mane mushroom from our friends at High Tide Mushroom Farm, marinated and grilled; served with rich gravy, chimichurri, chef's choice potato and vegetable
Chef's Tasting Menu
Our 5-course tasting menu changes seasonally and sometimes weekly! This menu is representative of what you might expect.
Five Courses $80 | Optional Wine pairing $30
PROLOGUE
Small Bite Starters: Glass potato with smoked paprika aioli; focaccia cracker with tomato jam ; and, chickpea square with beet ketchup and garlic aioli. (GFO)
AUTUMN SUNSET
Honeynut Squash Bisque | Dried Cranberries | Thyme Cream | Pepitas
ROCKET'S RED GLARE
BBQ Roasted Kyoto Carrots | Herbed Labneh | Sunflower Seed Dukkah
JIMMYS on TOP
House made cappelletti filled with roasted red pepper tofu ricotta, served with roasted Jimmy Nardello pepper cream sauce and topped with a roasted Jimmy Nardello pepper.
INTERMISSION
Seasonal Sorbet
AS ABOVE, SO BELOW
Celeriac Steak | Creamy Blue Cheese Polenta | Agrodolce | Braised Greens
EPILOGUE
Maple cream custard, salted caramel, toasted coconut flakes.
Desserts
Cannoli Cake
Chocolate Chip Ricotta Cake | Cannoli Filling | Vanilla Buttercream | Chocolate Ganache | Candied Orange
Chocolate Mousse Cake
$15.00
Brownie, mousse, ganache, strawberry.
Vanilla Bean Panna Cotta
Cranberry Gel
Affogato
Espresso | Vanilla Ice Cream
Our sweet treats.
Desserts
Cannoli Cake
Chocolate Chip Ricotta Cake | Cannoli Filling | Chocolate Ganache | Vanilla Buttercream Frosting | Candied Orange
Chocolate Mousse Cake
$14.00
Brownie | Mousse | Ganache
Vanilla Panna Cotta
Vanilla Panna Cotta | Cranberry Gel
Affogato
$7.00
House made vanilla ice cream | Espresso (Regular or Decaffeinated)