5pm to 9pm Tuesday thru Saturday


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

Pork & Beef Meatballs, spicy tomato sauce | 10

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

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

Fried Calamari, malt vinegar aioli (V) | 12

Burrata, olive oil, sea salt, blistered cherry tomatoes, grilled bread (V) | 14


Caesar Salad – Sound Vegetables’ red leaf,, lemon-anchovy breadcrumbs, parmigiano, boquerones | 10

Kohlrabi Salad – spring mix, pears, hazelnuts, white balsamic (GF, V) | 10

Roasted Beets – arugula, oranges, avocado, whipped tahini (GF, V) | 10



Roasted Half Chicken, creamy mascarpone polenta, asparagus, radish, romesco (GF) | 21

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

Cavatappi Pasta, cherry tomatoes, zucchini, asparagus, herb cream sauce (V) | 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

Green – mozzarella, fontina, asparagus, confit garlic, leeks, eggs, lemon-herb cream sauce (V) | 15

Bleu – prosciutto, pears, 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.