Fire and Sage

Thompson raisins, charcoal onions hazelnuts, and green goddess.

Heirloom tomato puree and ricotta Lyon ciabatta.

House pickled vegetables rustic bread and grain mustard.

DC Mambo and spicy buffalo.

Fennel, sweet peppers, and tomato.

Brioche garlic croutons, shaved parmesan, and Caesar dressing.

Roasted tomatoes and candied pecans heirloom carrots.

Double smoked bacon, roasted cherry tomatoes, pickled Vidalia onions, chapels country bay blue cheese, and green goddess dressing.

Roasted red and golden beets roasted fennel. Roasted cipollini local goat cheese and balsamic reduction.

Fresh mozzarella, garden basil, and olive oil.

Crispy onions, cilantro pesto and pepper jack cheese.

Fontina cheese, truffle oil, organic rocket, and shaved parmesan.

Caramelized onion, roasted garlic, fresh buffalo, and mozzarella.

Organic norcino, spicy chorizo, double smoked bacon, and figs.

Truffle aioli.

Smoked pork belly, sherry vinegar, and whole grain mustard.

Crisp vegetables and house potato chips.

Pita and marinated olives.

Aged gruyere, rustic farmers rye, spicy sauce, and sauerkraut.

Grain mustard tartar, Lyon potato bun, and old bay fries

Double smoked bacon, tomato red oak lettuce, and lyon ciabatta.

Hummus, roasted red peppers, pepper jack cheese, and pickled onions Lyon potato bun.

Halpern Angus chuck burger, double smoked bacon, amber 16 cheddar, sweet, spicy pickles, and Lyon potato bun.

Roasted red pepper pesto, aged provolone, arugula, charcoal onions, and lyon ciabatta.

Yukon gold pure, crispy brussels, cipollini, fire, and sage steak butter.

Braised fennel and pork belly confit, roasted garlic potato puree, sauteed spinach, and toasted almond butter.