Rotisserie fired porchetta piled high on house-crafted, artisan Filone bread. Topped with sharp, melty provolone and a bold spread of black garlic and horseradish. Garnished with garlicky sautéed collard greens, cooked in a savory braise of pork jus. Served with a bag of chips and a side of local mixed greens dressed in lemon oil and house-harvested Fort Pickens sea salt. Please ask regarding any dietary restrictions.

Heritage Jidori chicken—the Wagyu of birds—dry-brined and slow-roasted until it’s tender. Then it's shredded warm into a creamy, acidic, and herb-packed avocado-yogurt dressing. Hit with Aleppo heat and earthy cumin, then loaded onto house-made filone bread with smoky blistered tomatoes, crunchy roasted sunflower seeds, and tangy pickled radishes. Served with a bag of chips and a side of local mixed greens dressed in lemon oil and house-harvested Fort Pickens sea salt. Please ask regarding any dietary restrictions.

A bread-free version of our signature porchetta sandwich. Composed of garlicky sautéed collard greens and blistered tomatoes cooked in a savory braise of pork jus, garnished with salsa verde, and paired with a salad of local mixed greens dressed with lemon oil and house-made Fort Pickens sea salt. Served with a bag of chips. Please ask regarding any dietary restrictions.

Rotisserie fired porchetta piled high on house-crafted, artisan Filone bread. Topped with sharp, melty provolone and a bold spread of black garlic and horseradish. Garnished with garlicky sautéed collard greens, cooked in a savory braise of pork jus. Served with a bag of chips and a side of local mixed greens dressed in lemon oil and house-harvested Fort Pickens sea salt.

Heritage Jidori chicken—the Wagyu of birds—dry-brined and slow-roasted until it’s tender. Then it's shredded warm into a creamy, acidic, and herb-packed avocado-yogurt dressing. Hit with Aleppo heat and earthy cumin, then loaded onto house-made filone bread with smoky blistered tomatoes, crunchy roasted sunflower seeds, and tangy pickled radishes. Served with a bag of chips and a side of local mixed greens dressed in lemon oil and house-harvested Fort Pickens sea salt. Please ask regarding any dietary restrictions.

We took local C&D Mills stone-ground meal and dialed the flavor up with an infusion of fresh corn milk for a vibrantly sweet, concentrated corn "pop". It’s packed with a savory maque choux—our jazzed-up version of cream-style corn—and finished with minced jalapeños and rosemary. We serve it drenched in a spicy-sweet duo of black garlic hot honey and our own bright jalapeño-apple pepper jam.

Selection of Boulder Canyon Chips including BBQ, Sea Salt, Salt and Malt Vinegar.

Assortment of Popchips, including sea salt, sour cream and onion, malt vinegar, and BBQ.