SHARED PLATE MENU
Our dishes are designed to be shared amongst friends, family and colleagues.
CHARCUTERIE & CHEESE
Chef's selection of artisan meats and cheeses with accompaniments. Served with warm sourdough bread.
Cherry size mozzarella in an olive oil, peperoncini, and an olive-giardiniera mixture. Served with greens, salame, balsamic reduction, and sourdough.
Six skewers of locally sourced lamb with gyro seasonings. Served with tzatziki, feta, tomato-red pepper relish, and pita. (GF w/out pita)
RED SNAPPER TACOS
Three flour tortillas with baked, coriander crusted Red Snapper, cabbage, scallions, chipotle-lime sauce, and pickled onions.
ANGELS on HORSEBACK
Seared scallops wrapped in Dayton Meat's (Malcom, IA) bacon. Served with horseradish marmalade. (GF)
THAI SCAMPI CROSTINI
Shrimp sautéed in a peanut-chili Thai sauce with garlic, shallots, chopped peanuts, and cilantro. Served with warm sourdough bread for topping.
BOURSIN STUFFED DATES
Six sweet Medjool dates stuffed with garlic and herb cheese, wrapped in Dayton Meat's peppered bacon and drizzled with pepper jelly. (GF)
Six crispy potstickers filled with shredded duck, cabbage and Asian seasonings. Served with sweet soy dipping sauce and ginger-orange hoisin.
SAUSAGE en CROÛTE
Fennel and onion Italian sausage, using locally raised pork, encased in folded puff pastry. Served with stone ground mustard and a blueberry-horseradish jam.
PORK BELLY BAO
Four steamed buns folded and filled with crispy pork belly, pickles, doenjang sauce, and dill.
Cake-like confectionery center with chocolate outer shell. Flavors change weekly.
*Notice: Menu item is served raw or under-cooked. Consuming raw or under-cooked meats or seafood may increase your risk of food-borne illness
(Menu items subject to change)
GF = Gluten Free