Open daily for breakfast, lunch and dinner
Breakfast | 7:30-11AM
Lunch | 11:30AM – 3PM
Dinner | 5-9PM
Bar last call | 10PM
Covered, heated outdoor dining
Beginnings
- trout roe, finger lime, cilantro, rye toast
- 19 | F, E, D, G
- grilled benton's bacon, pimento cheese, pickled onion
- 22 | G, D
- charred tomato, harvest greens, apple cider balsamic, basil
- 24 | G, D, V
- beer broth, chili butter, grilled sourdough
- 23 | SF, G, D
Spoonful
- guajillo chili, rice, tostada
- 21 | D
- grilled cheese, basil oil, balsamic
- 18 | D, G, V
Greens
chicken breast | 10
tri tip | 10
salmon filet | 10
shrimp | 10
- smoked bacon, cambozola, hoop house tomato, buttermilk dressing
- 23 | D
- heirloom tomato, fennel, burrata, pistachio, apple cider vinaigrette
- 24 | D, N, V
- romaine, smoked chicken, egg, avocado, tomato, cucumber, pecan, capriole, brown derby dressing
- 26 | D, N, E
Handhelds
- two 4 oz wagyu patties, grilled onion, american cheese, black iron sauce, lettuce, pickles, sesame seed bun
28 | D, G, S, SY
make it beyond and/or lettuce wrapped
- horseradish, smoked provolone, caramelized onion, baguette, veal jus
- 27 | G, D
- celery heart, bottarga, citrus lace
- 32 | G, SF, D, E
- beer boiled, onion, bell pepper, purple haze kraut, beer mustard, pretzel roll
- 23 | G
- harvest greens, gruyere, tarragon aioli
- 23 | G, D, E, V
High Country
- cheddar grits, broccolini, roasted corn relish
- 26 | D, F
- spruce tip chimichurri, jalapeño, pickled onion, crema
- 36 | D
- spinach, semi-dried tomato, truffle cream, pecorino
- 27 | D, G, V
- bucatini, parmesan, roasted garlic bread
- 29 | D, G
Sides
D: Dairy | G: Gluten | N: Nuts | F: Fish | SF: Shellfish | SY: Soy | V: Vegetarian | VG: Vegan | S: Sesame | E: Egg | The following major food allergies are used as ingredients: wheat, soy and sesame. Please notify staff for more information about these ingredients. | Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food-borne illness.
