Hot chamomile tarragon butter served on a hot dog roll with a small green salad.

Crisp and refreshing cucumbers dressed vinegar with local yogurt, and rooftop grown herbs.

White wine or Thai coconut comes with toast.

It’s a pounded pound. Served with charred escarole and okonomiyaki style.

Lemon caper pan sauce and lemon thyme.

Chips and classic smoky fish spread.

We add a hint of mayonnaise.

White wine or Thai coconut comes with toast.

Hot chamomile tarragon butter served on a hot dog roll with a small green salad.

A childhood memory with lots of clams and lots of sauce.

mini olmo bagels with smoked salmon schmear

Spinach and cheese smothering a blue point oyster then baked

Chilled velvety tomatoes with cucumbers and bread.

Source the lettuce, make the pickles, and vinegar.

We omit the beans but add local mushrooms.

Local stracciatella draped over pesto covered cherry tomatoes and puffed rye berries.

Try beet salad with warm spices, Meredith dairy goat or sheep milk feta, and bright greens.

Crisp and refreshing cucumbers dressed vinegar with local yogurt, and rooftop grown herbs.

We love cheese as do you and try a daily selection with seasonal accoutrements.

Pickled blueberries, an herb salad, and toast points.

Painted Hills, Oregon grass fed beef with Cabot cheddar or gruyere on a sesame milk roll with smashed fried fingerlings, and horseradish mayonnaise.

It’s a pounded pound. Served with charred escarole and okonomiyaki style.

Lemon caper pan sauce and lemon thyme.