AVOCADO TOAST ◊ 9
Shaved Radish, Three Graces Feta, Aleppo Pepper, Sumac

WARM OATMEAL ◊ 8
Sorghum Apples, Golden Raisins, Fall Spices

FARMERS BREAKFAST* ◊ 12
2 Eggs Any Style, Bacon or Sausage,
Bargello Hash Cake, Biscuit

BEC SANDWICH* ◊ 11
Scrambled Egg, Chive, Ashe County Cheddar, Smoked Bacon, Sun Dried Tomato Aioli,
Brioche Bun, Bargello Hash Cake

JONES DAIRY FARM BACON ◊  4

BREAKFAST POTATOES ◊  4

CHARCUTERIE & CHEESE BOARD ◊ 34
Selection of Meats & Cheeses, Mustard,
Fig & Olive Tapenade, Caperberries, Pickles

MEZZE PLATE ◊ 14
Brick Oven Pita, Lavash, Whipped Hummus,
Olives, Moroccan Eggplant, Fried Almonds,
Roasted Tomatoes, Marinated Vegetables

MARGHERITA ◊  14
Tomato, Mozzarella, Basil

LOCAL MUSHROOM ◊  14
Roasted Mushrooms, Parmesan Cream,
Herbs, Parmesan

CHARCUTERIE & CHEESE ◊ 34
Selection of Meats & Cheeses, Mustard,
Fig & Olive Tapenade, Caperberries, Pickles 

MEZZE PLATE ◊ 14
Brick Oven Pita, Lavash, Whipped Hummus, Olives, Moroccan Eggplant, Fried Almonds,
Roasted Tomatoes, Marinated Vegetables

FARMERS SALAD ◊ 11
Cucumber, Tomato, Avocado, Hemp Seeds,
Local Greens, Za’tar Vinaigrette
Add Chicken ◊ 6

SIANO BURRATA ◊ 14
Thyme & Plum Jam,
Balsamic Glazed Gaining Ground Beets,
Crostini, Theres Olive Oil

LOCAL MUSHROOM ◊  14
Roasted Mushrooms,
Parmesan Cream, Herbs, Parmesan

MARGHERITA ◊  14
10 Inch Pie, Tomato, Mozzarella, Basil

MAFALDINE RAGU  ◊  21
Short Rib & Heritage Pork Shoulder Sugo,
30 Month Aged Parmesan Reggiano

BUCATINI CACIO E PEPE  ◊  17
House Made Bucatini Pasta,
Parmesan Cream, Black Pepper

GRILLED SUNBURST FARMS TROUT FILET ◊  28
Sautéed Local Greens, Braised White Beans, Velouté, Pickled Fennel, Ras El Hanout Fennel Jam

REVIER FARMS 14 HOUR BRISKET ◊  30
Patatas Bravas, Spicy Tomato, Garlic Aioli, Zhug

APPLE AND MISO ◊  9
Caramel Apple, Miso Ice Cream, Sorghum Gingersnap, Walnuts, Cream Cheese Mousse

RICOTTA CAKE ◊  9
 Poached Pear, Almond Soil, Lemon Mascarpone Cream, Almond Tuile

As the West Coast is ravaged by some of the worst wildfires we’ve seen, it calls back to memory our fundraiser we held in aid of the Australian Bush Fires earlier this year. Through your generosity, we were able to raise almost $4,500 for the Australian Red Cross by featuring an array of beautiful Australian wines on our menu. One of the stars of the program was this 2018 MWC Pinot Noir, a wine we recently restocked in our cellar. Wonderfully juicy and packed with flavor, this Pinot Noir from Victoria tends to please just about everyone at the table. Succulent and fresh, round and complex, this wine is the perfect liquid segue from summer to fall. Let us all continue to support the wine community for our friends down under and our neighbors in California and Oregon.

CAVA ◊ 9/34
Perelada | Catalonia, Spain

BRUT ROSE NV ◊ 10/38
Cantine Povero | Piedmont, Italy

CHARDONNAY ◊ 9/-
Imagery | California, US

RIESLING 2018 ◊ 10/38
The Seeker | Mosel, Germany

PINOT GRIGIO 2018 ◊ 10/38
Scarpetta | Friuli-Venezia, Italy

CHENIN BLANC 2019 ◊ 11/42
Secateurs | Swartland, South Africa

ALBARIÑO 2017 ◊ 12/46
Paco & Lola, ‘No. 12’ | Rías Baixas, Spain

PINOT NOIR 2016 ◊ 10/38
Macedon | Tikves, Macedonia

SANGIOVESE 2017 ◊ 11/42
Sassoregale | Tuscany, Italy

TEMPRANILLO 2018 ◊ 11/42
Vega Sindoa | Navarra, Spain

ROSÉ OF CABERNET SAUVIGNON 2018 ◊ 11/-
plēb urban winery | Asheville, NC

Highland Mocha Stout
Green Man Trickster IPA
Sierra Nevada Pale Ale

Hi-Wire Bed of Nails Brown Ale
New Belgium Fat Tire Amber Ale
Highland Daycation Session IPA
Highland Gaelic Ale

COORS LIGHT ◊ 5
CORONA EXTRA ◊ 6
BUD LIGHT ◊ 5 

ST. PAULI GIRL ◊ 5 

TEMECULA SUNRISE

GIN, CACHACA, CAMPARI,
PINEAPPLE, RASPBERRY, LIME

♦ 14 ♦

Our take on a classic tiki cocktail called the ‘Jungle Bird’. We switched out the molasses-based rum for gin and cachaca, a Brazilian rum distilled from sugarcane juice, to offer a lighter profile. The addition of raspberry complements the pairing of gin, pineapple and Campari offering a fruity, tropical drink with a slightly bitter finish.

AFTER THE DISCO

RYE WHISKEY, COGNAC,
CYNAR, BIANCO VERMOUTH, ABSINTHE

♦ 16 ♦

This cocktail reflects elements of two of our favorite classics, the Manhattan and the Sazerac. We split the rye base with Cognac, then replaced the sweet vermouth with bianco vermouth and Cynar, a bitter amaro made from a blend of artichoke leaves and other herbs. A small amount of absinthe ties everything together in this lavish night cap.

DAY IN POMPEII

BLANCO TEQUILA, DRY VERMOUTH,
AMARO MONTENEGRO, STREGA,
HONEY, LEMON, SUMAC, ORANGE

♦ 12 ♦

This hybrid is reminiscent of two classic gin-based cocktails, the Bees Knees and the 20th Century. Tequila replaces the gin, while Montenegro and honey counterbalance the citrus backbone of lemon and sumac. Strega, an Italian herbal liqueur prominent in fennel and anise, provides the perfect bridge for all of these ingredients. This drink is incredibly approachable, even for those who shy away from tequila based cocktails.

FORTY THIEVES

SESAME OIL WASHED JAPANESE WHISKY, CAMPARI, SWEET VERMOUTH,
FINO SHERRY, FIG, MOLE BITTERS

♦ 16 ♦

This Boulevardier variation was inspired by a dessert which incorporates figs, chocolate, and tahini. As odd as that sounds, the combination works and is further amplified by adding complimentary spirits. Sesame oil washed Japanese whisky hides behind the usual bittersweet profile, only to reveal itself on the finish alongside hints of cacao and cinnamon.

RABBIT FUR COAT

BLACK STRAP RUM, AMARO FLORA,
CARROT, COCONUT, LEMON,
ALLSPICE DRAM

♦ 14 ♦

If you like Pina Coladas…this is a great (healthy?) alternative. No pineapple here, instead fresh carrot juice adds a vegetal sweetness that curbs that sugar craving. A dark, molasses-based rum is needed to replace the richness of the pineapple and balance out the addition of the amaro. To simulate fall flavors, we’ve added a bit of allspice dram, a rum based liqueur typically used in tiki cocktails, to compliment the pairing of carrot and coconut.

POMME AND CIRCUMSTANCE

APPLE BRANDY, ZUCCA RABARBARO,
GRAPEFRUIT, LEMON, HONEY,
CINNAMON, SCOTCH

♦ 12 ♦

This is our attempt to encapsulate fall in a glass. The warmth of honey and cinnamon offset the bitterness of fresh grapefruit and Zucca, a rhubarb based amaro, to mimic the characteristics of a dry apple cider. A spritz of Islay Scotch on the glass reminds us of smoky campfires on brisk fall evenings.