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Smashed avocado on toasted seeded sourdough, topped with a fried egg, chili flakes and fresh chives.

Thick Greek yogurt topped with raspberries, blackberries and blueberries, finished with crunchy granola.

Grilled chicken over crisp greens with roasted butternut squash, apple, dried cranberries, pecans, bacon, crumbled cheese and a boiled egg, in a house vinaigrette.

Penne tossed in house-made basil pesto with pine nuts and shaved parmesan.

Spice-crusted salmon fillets with asparagus, peas, baby potatoes and cherry tomatoes, finished with fresh lemon and herbs.

21-day dry-aged ribeye, grilled and finished with rosemary butter and roasted garlic.

Slow-cooked arborio rice with chanterelle and wild mushrooms, finished with butter, parmesan and truffle oil.

A classic double shot, locally roasted.

Espresso steamed with oat milk.

House-carbonated water with fresh lime, orange slices and mint.

Warm dark chocolate cake with a molten center, served with vanilla ice cream and fresh raspberries.