Cured, smoked, and flash-fried, tossed in house rum Buffalo sauce and served with carrot celery slaw; your choice of bleu cheese or ranch.

Local soft pretzel from Rob’s pretzel palace with white cheddar fondue and housemade bourbon mustard. Vegan.

Assorted pickled veggies with housemade crackers and seasonal preserves. Vegan.

Gluten-free. Deviled eggs whipped into submission with point Reyes bleu cheese, topped with bacon and scallions.

Local mixed greens, cherry tomatoes, pickled onion tossed in a light champagne vinaigrette, bread crumbs. Vegetarian.

Romaine lettuce, anchovies, shaved parmesan, housemade croutons, house Caesar dressing.

Gluten-free. Baby gem lettuce, roasted hazelnuts, cherry tomatoes, bacon, tossed in bleu cheese dressing.

6 oz. Cascade Natural local beef patty, red leaf lettuce, house pickles, tomato, onion, and Shine sauce on a Dos Hermanos toasted bun. Your choice of cheese: American, Vermont white cheddar. Substitute Point Reyes bleu, or house pimento. Add bacon for an extra cost.

Shine’s black bean patty, tomato jam, red leaf lettuce, pickled onion and Shine sauce on a Dos Hermanos toasted roll. Vegan & vegetarian.

Shine fried chicken, pickled peppers and onions, pimento cheese, remoulade, and fresh tomato on a Dos Hermanos toasted roll.

Chef Julian Solomon’s sammy on Dos Hermanos toasted hoagie roll, house pickles, fresh tomato, leaf lettuce, and Shine sauce. Your choice of blackened chicken, blackened shrimp, sautéed mushrooms, peppers, and onions.

Applewood smoked bacon, red leaf lettuce and tomato with shine sauce on grilled Dos Hermanos sourdough.

Deli ham on Dos Hermanos sourdough, house pickles, fresh tomato, leaf lettuce, and Shine sauce.

Cavatappi noodles tossed in white cheddar sauce, topped with tomato and spiced bread crumb. Vegan.

Local soft pretzel from Rob’s Pretzel Palace with white cheddar fondue and housemade bourbon mustard. Vegetarian.

Assorted pickled veggies with housemade crackers and seasonal preserves. Vegan.

Gluten-Free. Deviled eggs whipped into submission with Point Reyes bleu cheese, topped with bacon and scallions.

Vegan. Gluten-free. Lightly roasted and tossed in a smokey seasoning salt.

Gluten-free. Pan-roasted with applewood smoked bacon, shallots, chopped Oregon hazelnuts, roasted red pepper coulis.

Cured, smoked, and flash-fried, tossed in house rum buffalo sauce and served with carrot celery slaw and your choice of bleu cheese or ranch.

Vegetarian. Local mixed greens, cherry tomatoes, pickled onion tossed in a light champagne vinaigrette, bread crumbs.

Romaine lettuce, anchovies, shaved parmesan, housemade croutons, house Caesar dressing.

Baby gem lettuce, roasted hazelnuts, cherry tomatoes, bacon, tossed in bleu cheese dressing. Gluten-free.

Half-pound Cascade Natural local beef patty, red leaf lettuce, house pickles, tomato, onion, and Shine sauce on a Dos Hermanos toasted bun. Your choice of cheese: American, Vermont white cheddar. Substitute Point Reyes bleu, or house pimento. Add bacon for an extra cost.

Shine’s black bean patty, tomato jam, red leaf lettuce, pickled onion and Shine sauce on a Dos Hermanos toasted roll. Vegetarian.

Shine fried chicken, pickled peppers and onions, pimento cheese, remoulade, and fresh tomato on a Dos Hermanos toasted roll.

Chef Julian Solomon’s sammy on Dos Hermanos toasted hoagie roll, house pickles, fresh tomato, leaf lettuce, and Shine sauce. Your choice of blackened chicken, blackened shrimp, sautéed mushrooms, peppers, and onions.

Cavatappi noodles tossed in white cheddar sauce, topped with smoked tomato, and spiced bread crumb. Add chicken for an extra cost.

Deep-fried boneless chicken thigh with mashed potatoes and collard greens.

Pan-seared fish of the day with green beans and baby Yukon salad tossed in roasted red pepper dressing, cherry tomatoes, and olives with a soft egg under dill crema.

Thick cut, bone-in pork chop, cider brined overnight and char-grilled, house juniper applesauce, crispy potatoes, and seasonal vegetables.

Gluten-free. A tender cut of steak topped with garlic compound butter on a bed of roasted red pepper coulis served with our house-seasoned fries and Shine sauce.

Creamy cheesecake made with local blueberries and topped with blueberry compote and whipped cream.

Layers of chocolate ganache and peanut butter mousse topped with whipped cream, candied peanuts.

Dark chocolate sponge cake layered with a chocolate rum mousse and ganache, with chocolate and salted caramel drizzle and whipped cream.