Fall Menu rolls out today!

Chef Virgie has been cooking away and is excited to roll out her new fall menu, available Tuesdays-Saturdays. Brunch is served on Sundays. Mondays the kitchen is closed but we will offer a featured Charcuterie plate and small snacks.

Chef Virgie's new Fall plates.

Butternut Squash Salad: Roasted butternut squash and onion, sunflower seeds, arugula, maple mustard vinaigrette. $7

The Mother Clucker: Chicken breast, bacon, roasted red peppers, garlic, lettuce, tomato, egg-over-easy, herbed aioli. Served on toasted potato bread. $11 — The Mother Clucker: Chicken breast, bacon, roasted red peppers, garlic, lettuce, tomato, egg-over-easy, herbed aioli. Served on toasted potato bread. $11

Brewmix Cube: Pork shoulder, ham, provolone cheese, dill pickles, mustard BBQ sauce. Served on crusty French roll with garlic butter. $10 — Brewmix Cube: Pork shoulder, ham, provolone cheese, dill pickles, mustard BBQ sauce. Served on crusty French roll with garlic butter. $10

Fruit and Grains Salad: Farro grains, dried cranberries, golden raisins, celery red onion, arugula, citrus vinaigrette. $8 — Fruit and Grains Salad: Farro grains, dried cranberries, golden raisins, celery red onion, arugula, citrus vinaigrette. $8

Short Rib Grilled Cheese: Tender short rib, Sour Note pickled peppers and onions, spicy tomatillo sauce, Monterey jack cheese. Served on thick garlic buttered toast. $10 — Short Rib Grilled Cheese: Tender short rib, Sour Note pickled peppers and onions, spicy tomatillo sauce, Monterey jack cheese. Served on thick garlic buttered toast. $10

Grilled Cheese: Provolone cheese, cheddar cheese, Monterey jack cheese. Served on thick garlic buttered toast. $7

Joey PottsOctober 13, 2015