Edison bulb fixtures adorn the private dining space
Pan Roasted Chicken, airline breast, crispy skin, leek break pudding, smoked mushrooms
Historic basement space feels like a speakeasy
Seared Sea Scallops over coconut lime risotto and red curry sauce
Honey Rose cocktail; local vodka, local honey, rosewater
Seared Duck Breast; onion soubis, charred spring onions, green chickpeas, duck jus
Demon Rum cocktails; The Villain with a smoke bubble served in the cooler months of the year, the Piñajito served in the summer months
14oz Grilled New York Strip Steak topped with carmelized onions and blue cheese butter and rosemary smashed potatoes
Fried Chicken Salad
Campfire Old Fashion, our most popular cocktail
Croque Madame, available 11am-3pm daily
Shrubbery, blueberry thyme house made shrub and Wheat Whiskey from 45th Parallel Distillery
Our cozy booths and warm brick walls welcome you to stay a while under the red tin ceiling
Hibiscus Happiknees; a version of a Bee's Knees cocktail using craft made gin and local Hibiscus liqueur
Apple Strudel with maple whip cream and bourbon caramel sauce, a hold over from the German Restaurant that occupied this space before us, The Winzer Stube.
seasonal vegetable feature
Roasted Duck Breast
Lamb Sirloin
Catch HER in the Rye
Peanut Butter Budino
Tomato Salad with cucumbers, crispy chickpeas, and smoked feta cheese