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f r o m o u r BAKED GOAT CHEESE 11 vg pistachio, tomato, mixed bread STRACCIATELLA 12 vg creamy burrata with confit tomato, basil oil, crostini CRISPY FINGERLING POTATOES 12 vg parmesan, rosemary, sage, lemon aïoli WOOD OVEN BREAD PUDDING 9 vg bourbon caramel, walnut crumble, sweet cream gelato THE SPIVEY 9 vg oven baked cookie, vanilla gelato SEASONAL PANNA COTTA 9 vg SEASONAL CHEESECAKE 10 vg PEACH PUDDING 10 vg mint whipped cream, caramelize peach, bourbon garnish MACERATED STRAWBERRY 10 vg df coconut whipped cream ST. FRANCIS BAGUETTE 4 v, vg, df baked 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 gf spinach, garlic herbed mash, pan jus NEW YORK STRIP* 32 mushroom ragu, tuscan kale, confit cherry tomatoes FORBIDDEN RICE BOWL 15 v, vg, df, gf +CHICKEN 6 +SHRIMP 7 +SALMON* 12.50 seven vegetables, ginger, garlic, sweet & spicy dressing ROASTED PORK LOIN* 25 Fingerling 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* 15 smoked 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: VEGAN VG: VEGETARIAN GF: GLUTEN FREE DF: DAIRY FREE VEGETABLE 15 vg pistachio pesto, cheese blend, market veg, fines herbs MARGHERITA 14 vg tomato sauce,house mozzarella evo, basil MEAT 16 pepperoni, 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 ///////////////////////////////////////////////////////////////////////////////////// ///////////////////////////////////////////////////////////////////////////////////// WOODFIRED OVEN MAIN COURSE DESSERTS VEGETABLES CLASSIC CAESAR 10 gf vg focaccia croutons and house made dressing ARUGULA & STRAWBERRIES 12 gf vg toasted almonds, blue cheese crumble, balsamic dressing SHRIMP & AVOCADO 14 gf red onion, tomato’s and a creamy cilantro vinaigrette “KITCHEN SINK” SALAD 13 vg fresh 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
