WINE CLUB

Menu

    • THE KITCHEN OPENS AT 5:00 PM
    • MIXED NUTS *| 8
      Smoked & Spiced
    • MARINATED OLIVES | 6
      Orange Zest & Herbs
    • HOUSE-MADE RICOTTA | 14
      Lemon, Olives, Thyme & Black Pepper Honey, Arbequina Olive Oil, Crostini
    • CHEESE & CHARCUTERIE | Small 17 | Large 28
      Selection of Artisanal Meats & Cheeses, Mustard, Pickles, Seasonal Jam, Cornichons, Lavash
      Add Honeycomb + 2
    • LOCAL BURRATA | 16  Squash & Guajillo Agrodolce, Arugula, Toasted Walnuts, Grilled Bread
    • TRUFFLE FRIES | 9
      Truffle Aioli, Parmesan, Oregano
    • FOXCROFT SALAD | 10 
      Local Greens, Salt Roasted Beets, Bacon, Feta, Pepitas, Balsamic Vinaigrette Add Pulled Chicken + 8 Roasted Salmon # or Seared Tuna # + 10
    • GRILLED ROMAINE | 10
      Hearts of Romaine, Shaved Fennel, Herbed Croutons, Shaved Parmesan, Creamy Peppercorn Mustard Vinaigrette  Add Pulled Chicken + 8 Roasted Salmon # or Seared Tuna # + 10
    • FRIED LOCAL MUSHROOMS | 14
      Rosemary, Lemon Garlic Aioli
    • FRIED BRUSSELS SPROUTS | 14
      Vadouvan Yogurt, Feta, Chili & Pomegranate Honey
    • POMEGRANATE & BLACK GARLIC GLAZED OCTOPUS| | 20
      Saffron Risotto, Green Peas, Fennel Confit, Harissa Aioli
    • AHI TUNA TATAKI | 20
      Jicama Slaw, Sesame Ginger Crème Fraiche, Sweet Chili Vinaigrette, Wonton Crisps
    • FOUR CHEESE FLATBREAD | 16
      Blend of Three Cheeses, Herbs, Parmesan, Arugula, Pickled Onions
      Add Wild Mushrooms, Salami, or Pulled Chicken + 3
    • DUCK CONFIT & SHIITAKE MUSHROOM FLATBREAD | 18
      Sherry Soaked Cranberries, and Goat Cheese
    • LAMB SLIDERS # | 14
      Feta Tzatziki, Tomato Puttanesca Jam
    • HOUSE-GROUND BURGER # | 16
      Ground Hanger Steak, Greens, Tomato, Grilled Onion, Truffle Aioli
      Choice of Blue or Cheddar Cheese
    • HOUSE MADE PASTA SHELLS | 24
      Pork Ragout, Carrots, Parsnips, Parmesan
    • BUCATINI CACIO E PEPE | 20
      Cracked Peppercorn Medley, Pecorino Romano, Shaved Parmesan
      Add Roasted Chicken + 8 or Roasted Salmon # +10
    • ROASTED SALMON #* | 28
      Field Peas, Onion Chow Chow, Bacon, Cider & Whole Grain Mustard Reduction
    • GRASS-FED NY STRIP # | 34
      Haricots Vert, Confit Garlic, Sweet Corn Relish, Arugula Chimichurri
    • STOUT BRAISED SHORT RIBS | 32
      Manchego Polenta, Grilled Broccolini, Stout & Mustard Jus
    • CHEF’S WEEKLY FEATURE *
      Ask Our Staff About Today’s Featured Special
    • SIGNATURE DONUTS | 8
      Salted Caramel and Chocolate Sauces
    • HOUSE-MADE CHOCOLATE DESSERT * | 8
      Ask your server for today’s selection

#These items may be undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

* These items may contain nuts. Please notify the staff if you have any food allergies or dietary restrictions prior to ordering

WINE LIST

  • WHITE

  • 6oz
    glass
  • 2oz
    taste
    • Pinot Grigio, Veneto Cavazza
    • 11.00
    • 4.00
    • Pinot Gris, Willamette Valley Conveyance
    • 10.00
    • 3.50
    • Grüner Veltliner, Austria Esterhazy "Klimt"
    • 11.00
    • 4.00
    • Weissburgunder, Baden Nägelsförst
    • 15.00
    • 5.50
    • Sauvignon Blanc, Marlborough Villa Maria
    • 10.00
    • 3.50
    • Sauvignon Blanc Blend, Bordeaux Mary Taylor
    • 12.00
    • 4.50
    • Sauvignon Blanc, Pouilly-Fume VV Francis Blanchet
    • 15.00
    • 5.50
    • Riesling, Mosel Dr. Hermann
    • 10.00
    • 3.50
    • Albariño, Rias Biaxas Laxas
    • 11.00
    • 4.00
    • Chardonnay, Santa Barbara Styers Family
    • 15.00
    • 5.50
    • Chardonnay, Burgundy Cuvee des Renards
    • 14.00
    • 5.00

  • RED

  • 6oz
    glass
  • 2oz
    taste
    • Pinot Noir, Willamette Valley Correspondence Wine Co.
    • 14.00
    • 5.00
    • Pinot Noir, Santa Barbara Mulray
    • 15.00
    • 5.50
    • Pinot Noir, Burgundy Cuvée des Renards
    • 15.00
    • 5.50
    • Touriga Nacional Blend, Portugal Pomares
    • 14.00
    • 5.00
    • Barbera d’Asti, Piedmont Violetta
    • 10.00
    • 3.50
    • Sangiovese, Chianti Classico Villa Cafaggio
    • 10.00
    • 3.50
    • Cabernet Franc, Chinon  Le Grand Bouqueteau
    • 12.00
    • 4.00
    • Malbec, Mendoza  Zolo
    • 11.00
    • 4.00
    • Cabernet Sauvignon Blend, Bordeaux Thomas Laurent
    • 10.00
    • 3.50
    • Grenache Blend, Côtes du Rhône Guillaume Gonnet
    • 11.00
    • 4.00
    • Cabernet Sauvignon Blend, Napa Valley Chappellet Mt. Cuvée
    • 18.00
    • 6.00
    • Cabernet Sauvignon, Alexander Valley Herald
    • 14.00
    • 5.50
    • Tempranillo, Rioja Crianza Nexo
    • 10.00
    • 3.50
    • Syrah, Yakima Valley  Lone Birch
    • 11.00
    • 4.00

  • SPARKLING, ROSÉ & DESSERT

  • 6oz
    glass
  • 2oz
    taste
    • Prosecco, Veneto Cavazza
    • 11.00
    • 4.50
    • Lambrusco Rosé Spumante, Emilia Romagna Cleto Chiarli
    • 10.00
    • 3.50
    • Gamay Demi-Sec, Beaujolais Jean-Paul Brun “ “FRV100”
    • 15.00
    • 5.50
    • Cremant, Burgundy Cuvée des Renards
    • 14.00
    • 5.00
    • Champagne Les Mesnil Grand Cru Blanc de Blancs (half bottle)
    • 32.00
    • Moscato d’Asti G.D. Vajra (half bottle)
    • 20.00
    • Pinot Blanc Blend Rosé, Willamette Valley Correspondence Wine Co.
    • 14.00
    • 5.00
    • Cinsault Blend Rosé, Cotes de Provence Château de Peyrassol
    • 16.00
    • 5.00
    • Pinot Noir Rosé, Pfalz Villa Wolf
    • 10.00
    • 3.50
    • Pinot Grigio Skin-Contact, Friuli Visintini
    • 12.00
    • 4.50
    • Ruby Port, Portugal Ruby Port, Portugal
    • 5.00

  • FEATURED FLIGHTS

  • 6oz
    glass
  • 3, 2oz
    tastes
    • Every Rosé Has It’s Thorn
      Grenache / Cinsault / Pinot Noir
    • 12.50
    • Worldly Whites
      Pinot Blanc / Albariño/ Sauvignon Blanc
    • 12.00
    • Bubble Me Up, Scotty!
      Lambrusco / Glera / Chardonnay
    • 12.50
    • Caught Red Handed
      Malbec / Tempranillo / Syrah
    • 13.00

*$10 corkage fee applies to all wine bottles under $29.99 and $2.00 to all bottles or cans of beer consumed on premise

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