5pm to 9pm Tuesday thru Saturday


Penn Cove Mussels, spicy tomato-caper broth, grilled bread | 14

Lamb Meatball, Harissa-Greek yogurt | 7

Artisan Cheese and Cured Meat plate, grilled bread, fruit accompaniment | 16

Crispy Fried Chickpeas (GF, V) | 4

Tomato-Parmesan Bisque, housemade creme fraiche, croutons | 8

Grilled Asparagus, romesco sauce (V) | 10

Roasted Carrots, oranges, whipped tahini (GF, V) | 8

Marinated Olives, citrus and herbs (GF, V) | 5

Housemade Pita, white bean / eggplant / beet hazlenut dips (V) | 10

Burrata, olive oil, sea salt, carrot top pesto, grilled bread | 14


Caesar Salad – organic romaine, lemon-anchovy breadcrumbs, grated Grana Padano, white anchovies (GF, V) | 10

Spring Salad – sugar snap peas, radishes, beets, fennel, herb buttermilk dressing (GF, V) | 12



Roasted Half Chicken, creamy mascarpone polenta, asparagus, crispy prosciutto, mustard-sage jus (GF) | 21

Halibut, beluga lentils, spring vegetables, preserved lemon oil (GF) | 30

Orecchiette Pasta, house cured bacon, roasted parsnips, herb cream sauce | 17

Grilled Coulotte Steak, gratin potatoes, broccoli, chimichurri | 27

Roasted Cauliflower, sweet potato madras, coconut curry drizzle, toasted coconut, mint, cilantro (GF, V) | 18

Guest House Black Bean Burger, Jack cheese, pickled jalapenos & onions, chimichurri aioli, fries (V) | 15

Guest House Double Patty Burger, cheddar, mustard, smoky aioli, fries | 15

Wood-Fired Pizza

Red – tomato sauce, fior di latte mozzarella, sea salt, olive oil, oregano, basil (V) | 13

White – mozzarella, fontina, ricotta, garlic confit, leeks (V) | 14

Bleu – Prosciutto, Muscat grapes, Rogue smoky bleu cheese, arugula, lemon vinaigrette | 17

Roasted Mushroom, mozzarella, fontina, pea tendrils, mushroom cream sauce (V) | 15

Pepperoni, roasted red peppers, smoked mozzarella, hot honey | 16

Italian Sausage, mozzarella, fontina, mushrooms | 16

BBQ chicken, smoked mozzarella, grilled onion, coleslaw | 16


Creamy mascarpone polenta (GF) | 6

Fries with smoky aioli | 6

(G) = gluten free ingredients   (V) = vegetarian ingredients

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

All selections are subject to change based upon farm availability.