A smaller version of our classic corn bread served in a cast iron pan with roasted chile butter.
Six fresh oysters are served with house-made cocktail sauce and citrus mignonette on the side. Fortify your shooters with green chile vodka $5.00.
A miso marinated Portobello mushroom, roasted in the oven and topped with ginger oil, toasted walnuts, and arugula.
Crispy pancetta bits and plump prawns are sautéed and served over parmesan polenta in a white wine-herb sauce.
Rich pork belly is oven roasted with cinnamon and cloves; served with roasted Napa cabbage and apple slaw and topped with apple cider glaze and crispy sweet potatoes.
Two house made cakes of shrimp & red king crab; served with mix greens dressed in an orange vinaigrette, smoked paprika-lemon aioli and roasted red pepper sauce.
Warm, creamy brie cheese is topped with house-made mild pepper jelly; served with crostini and apple slices.
Strips of calamari breaded with seasoned panko and deep fried; served with a spicy lemon tartar sauce and a garnish salad
A pound of Atlantic black mussels, served in a chile, garlic, caramelized onion, and white wine broth and topped with cilantro. Served with garlic bread.
House made pork meatballs tossed in a light teriyaki glaze; served over a Napa cabbage slaw.
Deep fried and coated with a Cajun dry rub, classic buffalo sauce, or St. Louis BBQ sauce. Served with bleu cheese dressing, celery and carrots.
A creamy dip with spinach, artichoke hearts, and roasted jalapenos; topped with toasted bread crumbs and served with crispy house-made tortilla chips.