Chef Notes

SPECIALS

updated 10/6/24 10AM

-----------------------------------

MENU CHANGES: burratta > pierogies, watermelon salad > apple & farro salad, BLT > turkey melt, short rib set change

-----------------------------------

SOUP

butternut squash soup w/ olive oil & toasted pepitas $8

LUNCH

N/A (brunch menu)

-----------------------------------

APP/SALAD)

Prussian Meatballs w/ red wine reduction & parsley (6 balls) $15

12 available

ENTREE 1

grilled 8oz flatiron w/ yukon gold potatoes, roasted broccoli & onion caper jus $34

10 available

ENTREE 2

pan-fried pork schnitzel w/ mashed potatoes, fennel Cole slaw & mustard cream sauce $29

13 available

-----------------------------------

CHEESES

dew drop - mild goat's milk brie

dubliner Irish cheddar - aged cow's milk cheese, tastes like a cheddar/parmesan hybrid

stilton blue blue - creamy, salt-sweet blue cheese

-----------------------------------

SUBSTITUTIONS

starch: french fries, yukon gold potatoes, delicatta squash & sweet potato, farro, saffron risotto +$5, German potato salad +$5, spaetzel +$5 [do not offer spaetzel, but we will oblige requests]

vegetable: green beans, peas, broccoli & pearl onion, broccoli rabe, sweet & sour cabbage, sauerkraut, fennel & parsley salad, brussels sprouts [served w/ chili vinaigrette unless specified otherwise], side caesar or mixed greens +$5