5pm to 9pm Tuesday thru Saturday


Penn Cove mussels, garlic-hazelnut butter (GF) | $13

Leek gnocchi, almonds, shaved parmigiano, fennel-mint pesto (V) | $10

Honey and Aleppo pepper glazed lamb ribs, Greek yogurt, parsley (GF) | $7

Local cheese and cured meat plate | $15

Crispy, fried chickpeas (GF,V) | $4


Tomato bisque with crème fraiche (GF) | $8


Chicken liver mousse, bacon, grapes, shallots | $8

House made ricotta, pears, pink peppercorn, thyme, rosemary (V) | $9


House salad, seasonal greens, fried chickpeas, watermelon radish, apple vinaigrette (GF, V) | $8

Kale caesar, parmigiano, lemon-anchovy breadcrumbs, white anchovies | $9

Arugula, grapefruit, goat cheese, mint, shaved Chioggia beets, tamari soy vinaigrette (GF/V) | $10


Sweet and spicy roasted half chicken, creamy mascarpone polenta, fresno chili/parsley salad (GF) | $20

Orecchiette pasta, pork sugo, hazelnut gremolata | $17

Grilled Arctic Char, roasted potatoes, savoy cabbage, herbed compound butter (GF) | $19

Beet braised beef short ribs, celeriac puree, pickled Jerusalem artichoke, horseradish crème fraiche, mustard seed (GF) | $21

Roasted cauliflower steak, red lentils, pine nut-golden raisin-caper vinaigrette (GF, V) | $16

Guest House double patty burger, cheddar, mustard, smoky aioli, fries | $14

Guest House veggie burger, cheddar, mustard, smoky aioli, fries (V) | $14

Wood-Fired Pizza

Red – tomato sauce, mozzarella, provolone, oregano, basil (V) | $12

White – mozzarella, provolone, fontina, ricotta, garlic confit, leeks, oregano (V) | $13

Grapes, prosciutto, Rogue smoky bleu cheese, arugula, lemon vinaigrette | $16

Roasted mushroom, caramelized onion, fontina, herb pistou (V) | $14

Pepperoni, pickled red peppers, fresno chili, smoked mozzarella | $15

Italian Sausage, mozzarella, provolone, caramelized fennel, kale rabe pesto | $15


Creamy mascarpone polenta (GF) | $6

Fries with smoky aioli | $6

Roasted broccoli, lemon-anchovy breadcrumbs | $6

Smashed Yukon potatoes, Parmigiano, herbs (GF) | $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.