Tuesday, October 10th

Inspired by Fall Cardigans

Chefs’ Compositions

  • Slow Cooked Pork. Wild Mushroom Barley “Risotto”. Carrot, Fall Squash & Camomile Puree.

    $14

    Has Gluten

  • Fennel & Red Chile Rubbed Chicken. Wild Mushroom Barley “Risotto”. Fall Equinox Salad.

    $14

  • Tapenade Frittata. Wild Mushroom Barley “Risotto”. Fall Equinox Salad. Carrot, Fall Squash & Camomile Puree.

    $13

    Vegetarian

    Has Gluten

    Has Eggs

À la carte

  • Slow Cooked Pork

    $7

  • Fennel & Red Chile Rubbed Chicken

    $7

  • Tapenade Frittata

    $3.5

    Vegetarian

    Has Eggs

  • Wild Mushroom Barley “Risotto”

    $3.5

    Vegan

    Has Gluten

  • Fall Equinox Salad Mix

    $3.5

    Vegan

  • Carrot, Fall Squash & Camomile Puree

    $3.5

    Vegan