Published using Google Docs
Updated automatically every 5 minutes


chocolate torte (gf) (v) • vanilla ice cream, salted caramel, peanuts 11

crème brûlée (gf) (v) • 9

after-dinner cocktails

clockwork orange aperol, gate 11 gin,

velo cold brew, simple, bitters 10

heartshaker • vodka, velo cold brew,

nola coffee liqueur, crème de cacao • 10


lustau don nuño oloroso • 12

nutty, smoky, bitter chocolate, baked chestnut, tangy acidity

lustau east india solera • 10

maple syrup, brown sugar, raisin, burnt orange peel, rich and spicy

sandeman character (dry) • 8

touch of sweetness, nutty complexity, long clean finish

featured amari

averna amaro • 8

bittersweet, mouth-coating, hints of licorice, rosemary, and sage

amaro nonino • 11

smooth and sweet, mildly bitter, orange and herbal notes

braulio amaro alpino • 7

juniper, robust aromatic herbs, balsamic, bitter finish


burrata (v) • local fig jam, evoo, toasted almond,

fancy salt, Niedlov’s bread • 15

sope de carne • bear creek beef,  black beans, avocado, jalapeño hot sauce,

cilantro, crema, lime • 11

crab balls • five lump crab balls, guajillo aioli, lemon • 19

blistered shishito peppers (v+) (gf) • fancy salt, charred lemon • 9

house-cut fries (v+) • classic garlic or spicy • 9

garlic & spicy • 10   truffle • 12


heirloom tomato (v+) (gf) honey & goat cheese whip,

red onion, sherry vinaigrette, peanut, mint • 16

beet & strawberry (v+) (gf) • red beets, strawberries, brussels sprouts,

pickled mustard seed & shallot, pecan, champagne vinaigrette • 15


smashed fingerlings (v) • red onion, crispy capers, pickled mustard seed,

creamy herb sauce, beet gastrique • 12

charred & roasted cauliflower (v+) • lime & ginger cashew cream,

red onion, toasted hazelnut, Szechuan chili crunch, mint • 15

yellow squash succotash (v) (gf) • local squash, yellow corn, potatoes,

confit tomato, roasted garlic pistou, local microgreens • 14

elote (v) (gf) • corn, garlic & chipotle aioli, queso fresco,

spiced pecan, lime, cilantro 14

spicy miso brussels sprouts (v) • honey, orange, mint, miso-sesame mayo • 14

okonomiyaki (Japanese savory pancake) • cabbage, carrot, glazed mushrooms,

green onion, katsuobushi, togarashi, Japanese mayo, toasted sesame • 17

add roasted pork belly +5 

meat & fish

salmon tataki* • charred avocado, compressed watermelon,

local cherry tomatoes, aji amarillo ponzu, yuzu & plum wine reduction • 22

mussels • butter, shallot, garlic, white wine, crusty bread • 17

steak* (gf) • 8oz bear creek beef, tomato chimichurri,

asparagus, guajillo oil, almond 31

confit duck leg • Jurgielwicz duck leg, carrot, ginger, fried brussels,

golden raisin vinaigrette, orange & honey glaze • 25

spicy korean “candy” chicken • peanuts, sesame, green onion • 16

miso glazed salmon • 8 oz salmon, blistered carrots, smoked shiitake & onion,

orange, togarashi • 31

local partners

niedlov’s breadworks • crabtree farms • big sycamore farm • velo coffee  

the tomato queen • wasawillow farm • pickett’s trout ranch

dickey farms • midway mushrooms 

other partners

bear creek beef verlasso salmon jurgielewicz duck

comfrey farms pork springer mountain farms chicken


This menu is built for sharing, so food comes out of the kitchen as it’s ready.

We can leave some ingredients out, but no substitutions, please.

We add a 20% gratuity to parties of 8 or more.

(gf) = gluten free      (v) = vegetarian 

(v+) = vegan or easily made so, please ask your server for details

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase

your risk of foodborne illness, especially if you have certain medical conditions