Small Plates

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

Mussels Mariniere
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

Cheese Board   
Rogue Creamery Oregonzola, brie, aged gruyere, pickled zucchini, honey roasted nuts, house-made rosemary focaccia.  15                  Add Soppressata  $3

 Salad Course

  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.

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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.