Lunch Small Plates Drunken Manchego. Red wine marinated manchego cheese, served with tomato, thyme, olives, toasted walnuts and grilled bread. Albondigas. House ground pork sausage meatballs with yukon gold potatoes in a rich cinnamon spiked sofrito sauce.
Leaves and Weeds Spinach salad with golden raisins, smoked egg puree, pickled red onions, and house made pancetta, tossed with warm shallot-sherry vinaigrette and topped with grated egg. Grains, Beans and Things. Wheat berries, pearl barley, wild rice, quinoa, chickpeas, toasted almonds, arugula, and dried cranberries with a Moroccan honey vinaigrette and goat cheese. Caesar. Organic romaine, and shaved pecorino romano cheese, lightly tossed with a anchovy vinaigrette, topped with diced egg and served with garlic grilled crutes.
Sandwiches Served with your choice of potato salad or soup du jour. Crispy Fried Chicken Sandwich with Caesar aioli and field greens. Warm Open Faced Deviled Egg Sandwich with picked chili, bacon and aged provolone.
Big Plates Hunter Braised Chicken Leg with wild mushroom stuffed breast, spaetzle, endive and pan sauce. Savory Ricotta, Spinach, Roasted Asparagus and wild arugula bread pudding