Starters

Question 1

Market Soup

Answer 1

SOUP DE JOUR (changes daily)

Question 2

Smoked Salmon Rillette

Answer 2

• 3 oz. house-smoked Atlantic Salmon
• TOSSED WITH: crème fraîche, chives, truffle oil, salt and pepper
• TOPPED WITH: olive tapenade, pickled onion, capers, tomatoes and herbs, pinch of maldon salt
• SERVED WITH: 6 half pieces of toasted ciabatta & evoo

Question 3

Spinach Artichoke Dip

Answer 3

• Spinach and artichokes in a mixture of fondue cheese, grated provolone, grated Havarti, heavy cream, garlic, salt and pepper.
• Garnished with sour cream and pico de gallo
• Served with tortilla chips

Question 4

House Soft Pretzels & Provolone Fondue

Answer 4

• PRETZELS: 10-12 house-made pretzel nibs garnished with kosher salt
• SERVED WITH: fondue made of Provolone, American, Havarti, & cream

Question 5

Buffalo Chicken Tempura

Answer 5

• Beer battered chicken thighs deep fried until golden brown
• Tossed in buffalo sauce (Frank’s Red Hot, whole grain mustard, honey, chili flake, celery seed, S&P) with carrots, celery, and cucumber.
• Garnished with crumbled rogue blue cheese, parsley leaves, and celery leaves
• Served with a ramekin of ranch dressing

Question 6

Crispy Shrimp

Answer 6

• 8 oz. lightly breaded rock shrimp & 4 Shishito peppers

- SERVED WITH: spicy aioli

Question 7

Smoked Carnitas Nachos

Answer 7

• House-made tortilla chips
• Fondue cheese
• Smoked Carnitas
• Smashed avocado
• Sour cream
• Pico de Gallo
• Cilantro
• Fresh jalapeños
• White bean chili