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Starting May 11th. Kitchen open Wed-Mon.

  • Caramelized Onion & Rosemary Hummus - 9

    Corn Salsa, Fresh Chillies, Fried Rosemary, EVOO, Pita Chips

    VG

    Pickled Grape Salad - 10

    Manchego cheese, fresh chilies, red onions, pickled grapes, water cress, toasted pine nuts, ironwood ciderita dressing

    V/GF

    Chorizo Mac N’ Cheese - 14

    Macaroni, cajun cheese sauce, chorizo sausage, roasted tomatoes topped with a goats cheese crumble

    Stuffed Calamari - 12

    Calamari, Corn Salsa, Rice, Manchego Cheese, braised in Tomato Sauce

    GF

    Mini Paella - 16 

    Chorizo, Shrimp, Saffron Rice, Mushroom, Onion, Spinach, Fried Capers

    GF

    Charcuterie Board - 17

    Prosciutto, Chorizo, Calabrese, Pickled Grapes, Fig Jam, Manchego, Bocconcini, Goat Cheese Balls, Crustinis and fresh fruit

    Sweet Potato Taco (1) – 8

    Roasted sweet potatoes, cucumber, pickled red onions, arugula and a chipotle sauce on a corn tortilla

    VG/GF

    Korean BBQ Pork Ribs - 12

    Korean BBQ glazed pork ribs (3) on a bed of sweet potato fries

    GF

    Sweet Potato Fries - 8

    House baked sweet potato fries served with a tomato aioli

    VG/GF

  • 11-2PM

    Chorizo Baguette - 19

    Chorizo Sausage, Caramelized Onions, Salsa Verde Aioli, Tomatoes, Arugula

    Caprese Grilled Cheese - 18

    Bocconcini, Arugula, Pesto, Roasted Tomato Aioli, Balsamic Reduction, Toasted Pine Nuts, Sourdough Bread

    V

    Option to add prosciutto


    Chorizo Mac N’ Cheese - 18

    Macaroni, cajun cheese sauce, chorizo sausage, roasted tomatoes topped with a goats cheese crumble

    Pickled Grape Salad - 18

    Manchego cheese, fresh chilies, red onions, pickled grapes, water cress, toasted pine nuts, ironwood ciderita dressing

    V

    Salmon Puttanesca - 20

    Baked salmon on Puttanesca Sauce

    GF

  • ORIGINAL
    SESSION
    BOTANICAL
    HERITAGE
    CIDERITA
    FORAGED
    KIRMIZI
    PERRY

    Growlers & tasting flights available.