from our

BAKED GOAT CHEESE 11 vgpistachio, tomato, mixed bread

STRACCIATELLA 12 vgcreamy burrata with confit tomato, basil oil, crostini

CRISPY FINGERLING POTATOES 12 vg parmesan, rosemary, sage, lemon aïoli

WOOD OVEN BREAD PUDDING 9 vgbourbon caramel, walnut crumble,

sweet cream gelato

THE SPIVEY 9 vgoven baked cookie, vanilla gelato

SEASONAL PANNA COTTA 9 vg

SEASONAL CHEESECAKE 10 vg

PEACH PUDDING 10 vgmint whipped cream, caramelize peach, bourbon garnish

MACERATED STRAWBERRY 10 vg dfcoconut whipped cream

ST. FRANCIS BAGUETTE 4 v, vg, dfbaked daily

SALMON* 28 gf, df summer succotash, bell pepper puree, corn aioli, cucumber radish salad

HERB CRUSTED SWORDFISH* 27 fordidden black rice, sauteed spinach,fire roasted tomato vinaigrette, grilled lemon

CHICKEN STATLER* 26 df olive oil poached potatoes, broccolini, cauliflower puree, black garlic vinaigrette

FILET MIGNON* 34 gfspinach, garlic herbed mash, pan jus

NEW YORK STRIP* 32mushroom ragu, tuscan kale, confit cherry tomatoes

FORBIDDEN RICE BOWL 15 v, vg, df, gf+CHICKEN 6 +SHRIMP 7 +SALMON* 12.50seven vegetables, ginger, garlic, sweet & spicy dressing

ROASTED PORK LOIN* 25Fingerling chips, half corn on the cob, pork demi glace

We proudly source from & support the local community

+CHICKEN 6 +SHRIMP 7 +SALMON* 12.50

*These items may be served raw or undercooked. Consuming raw or undercooked

meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

PIG DIP 16 wood-roasted pork loin, bacon, onion marmalade,

dijon, gruyère, pork jus, served on baguette

FRENCH ONION BURGER* 15smoked bacon, gruyère, crispy onions, arugula, french

onion dip

with your choice of fries or simple side salad

SIMPLE SIDE SALAD 3 vg, gf

FRENCH FRIES 3 v, df

CORNBREAD 3 vg

V: V E GA N VG : V E G E TA R I A N G F : G LU T E N F R E E D F : DA I RY F R E E

VEGETABLE 15 vgpistachio pesto, cheese blend,market veg, fines herbs

MARGHERITA 14 vgtomato sauce,house mozzarellaevo, basil

MEAT 16pepperoni, Schreiner’s sausage, cheese blend, tomato sauce, pickled fresno chiles

PORK CHILE VERDE 17 +SUNNY SIDE UP EGG* 3 cilantro, lime, jack cheese, homemade cornbread

MOROCCAN MEATBALLS 16 spiced tomato sauce, pearl pasta, cheese blend, olive oil toast

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WOODFIRED OVEN

MAIN COURSE

DESSERTSVEGETABLES

CLASSIC CAESAR 10 gf vgfocaccia croutons and house made dressing

ARUGULA & STRAWBERRIES 12 gf vgtoasted almonds, blue cheese crumble, balsamic dressing

SHRIMP & AVOCADO 14 gfred onion, tomato’s and a creamy cilantro vinaigrette

“KITCHEN SINK” SALAD 13 vgfresh mozz, red peppers, chick peas, sopresotta, and

a refreshing red wine vinaigrette

eat, drink & be local

FARM FRESH

flatbreads

entrées

JOIN US FOR HAPPY HOUR

FOOD+DRINKS

TO-GO

NEW ROASTED BEETS 9 vg, gf whipped blue cheese, bacon, chives, fennel pollen

SEASONAL OVEN ROASTED VEGETABLES 12 vg, gf with bagna cauda vinaigrette