Starts & Small Plates
Soup du Jour
5 cup / 8 bowl
Beet Cured Salmon Tartare* GF
Compressed cucumber, avocado, radish microgreens, chilled barley base. 15
Maple Braised Pork Belly GF
Roasted peas, dijon maple glaze, cilantro microgreens. 12
Roasted Asparagus GF, V
Feta, sauteed shallots. 8
Full pound of mussels, garlic beurre blanc, tomato confit, Kalamata olive, rosemary focaccia. 16
Honey Fresno Chicken Wings GF
Chili threads. 8
Seared Scallops* GF
Avocado puree, onion hash, pickled corn, radish microgreens. 18
Spicy Calamari DF
House-made Szechuan sauce, shaved scallions, fresh lime. 11
Rogue Creamery Oregonzola, brie, aged gruyere, pickled zucchini, honey roasted nuts, house-made rosemary focaccia. 15 Add Soppressata $3
Garden Greens GF, V
Goat cheese, radish, pistachios, fresh fruit, vanilla balsamic vinaigrette. 7 small / 12 large
Kale & Barley GF, Vegan
Blueberries, citrus, shaved almonds, mint honey vinaigrette. 12
Hearsay Wedge GF
Maple-candied bacon, tomato confit, bleu cheese, garden ranch. 8 small / 14 large
Add parmesan crusted chicken – 6 or sirloin steak – 8 to any salad.
GF=Gluten Free, DF=Dairy Free, V=Vegetarian, VG=Vegan
Please, maximum two checks per table. The City of Ashland 5% meals tax will be added to your bill.
Split plate charge: $5
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
Menus shown here are representative samples and may change frequently, based on seasonal availability.