Grackle

Toasted crostini topped with slices of hand-tied burrata, heirloom tomatoes, Fiddlehead Farms micro basil, house honey-balsamic reduction (v)

Served with a classic dry rub or tossed with choice of Mango Habanero, Sweet Thai, or Korean Gochujang (gf)

Butterfly shrimp with toasted coconut slaw, diced mango, fresno peppers, and sriracha honey-lime aioli (gf)

Fried potato dippers dusted with truffle oil and parmesan. Served with a choice of three dipping sauces (gf/v)

Four (4) crispy wontons topped with sesame seared tuna, calabrian aioli, avocado, cucumber, radish, jalapeno, honey ginger ponzu, and cilantro sprigs

Three (3) breaded and fried asparagus arborio rice balls stuffed with chihuahua cheese; served with calabrian pesto and parmesan

10 oz of warm cheesy elote dip topped roasted corn jalapeno mix, salsa macha, and micro cilantro; served with a side of corn tortilla chips (nuts/v/gf)

4oz seasoned and grilled cap steak with tomato, romaine, bacon, blue cheese cream sauce, and crispy onions on naan bread

Crispy chicken breast topped with mango habanero sauce with toasted coconut slaw, honey glazed pineapple, and smoky mayo on a brioche bun. Served with choice of side

Two house made salmon burger patties with arugula, citrus fraiche dressing, avocado, bagel seasoning, and fried spiraled sweet potatoes on brioche slider bun. Served with side choice

7 oz angus patty, American cheese, lettuce, tomato, grilled onion, secret sauce on a toasted brioche bun Add Compart Duroc Bacon +3

Two stacked smash-burger patties, Monterey cheese, bacon, smashed avocado, lettuce, tomato, curtido onions and calabrian aioli on a toasted brioche bun

Two 4 oz burgers smashed with onions and topped with American cheese, micro greens and secret sauce

7oz angus patty, gouda cheese, strawberry bacon jam, fried spiral potatoes, and smoky mayo on a brioche bun. Served with side choice

House-made vegetarian wild rice patty blended with cheese & pretzel crumbs, topped with sliced cheddar, crispy onions, tomato, Fiddlehead Farms micro greens and truffle aioli on a toasted brioche bun (v)

American cheese, 7oz burger patty Allergens: none present

12oz dry-aged Compart Duroc pork chop, berry Four Roses bourbon glaze, fried spiral carrots, and choice of potato and vegetable

18oz grilled Ribeye (gf) served with your choice of potato and vegetable

8oz coulotte steak topped with chimichurri herbs and a side of chimichurri aioli (gf) served with your choice of potato and vegetable

14oz grilled New York Strip (gf) served with your choice of potato and vegetable

6oz herb crusted salmon on a bed of spinach, tomato, asparagus, and potato relish mix and poblano cream sauce. Garnished with a lemon wheel.

10oz wild caught seared (skin-on) red snapper on a bed of carrots, bok choy, edamame and brussel sprouts. Served with lemon carrot butter and fried kale garnish. (gf)

Sautéed mix of roasted sweet potatoes, onions, peppers, broccolini & kale, topped with crispy roasted chickpeas, avocado slices, and a drizzle of maple tahini dressing (gf/v+)

Orecchiette pasta tossed with serrano cream sauce, corn & jalapeño relish, peppers, tomatillos, cilantro and cotija (v)

Cavatappi pasta tossed with a decadent five-cheese sauce and topped with toasted breadcrumbs

Fried plantains, crudo verde, charro beans, cilantro, avocado, coconut rice, tomatillo cream sauce (gf/v)

8 oz grilled cap steak* and crispy fried leeks served with sautéed vermicelli rice noodles with julienned vegetables, spicy peanuts, and an Asian peanut sauce (gf/nuts)

gf/vegan - crispy fried leeks served with sautéed vermicelli rice noodles with julienned vegetables, spicy peanuts, and an Asian peanut sauce (gf/v+/nuts)

Tagliatelle nero pasta with peas, shallots, shrimp, clams, and scallops tossed with sundried tomato lobster cream sauce. Garnished with micro basil, grilled lemon, and two slices of herb buttered baguette.

Napa and red cabbage topped with papaya, cucumber, red bell pepper, pea pods, mint, spicy peanuts, and fried spiral carrots. Served with a side of Thai peanut dressing.

Spring mix topped with red onion, tarragon, strawberry, pineapple, mandarin oranges, toasted slivered almonds, stracciatella dollops, and a side of orange mango vinaigrette

Crispy tostadas, black bean puree, shredded romaine & red cabbage, roasted corn & jalapeño relish, tomatoes, avocado slices, calabrian pepper aioli, queso fresco, tomatillo cream sauce (gf/v)

7oz of baby carrots tossed in a berry bourbon glaze and thyme