Starters

 

BACON WRAPPED DATES | 13 gf

grano padano | arugula | fennel spice

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CHARCUTERIE PLATE | 19

house ricotta | 2 chef selected cured meats | almonds

olives | dried fruits | noble bread

 

CRISPY OCTOPUS| 16 gf/df

fingerling potatoes | olives | orange | chimichurri

 

ROASTED PORTABELLOS | 13 v/gf

chickpea puree | sweet onion & harissa relish | lemon

 

SEA SALT FOCACCIA | 8

Georgia’s pesto

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HOUSE MADE RICOTTA | 11

burnt honey | dried rosemary | noble bread |

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SMOKED SALMON CROSTINI | 15 df

avocado | lemon | capers | mustard | everything spice

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Salads

Add Chicken 7 | Salmon* 11

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HOUSE SALAD | 6 v/ gf

mixed greens | celery | apple | radish

balsamic vinaigrette

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GREENS & GRAPES | 11 gf  

grana padano | candied pecans | honey vinaigrette

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BEET SALAD | 13 gf 

delicata squash | quinoa | local goat's feta | pepitas 

balsamic vinaigrette

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CAULIFLOWER SOUP |  CUP 4 OR BOWL 7 gf 

fennel spice | extra virgin olive oil

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Fresh Pastas

 

SPINACH LASAGNA | 20

ricotta | crimini mushrooms | cream | tomato sauce

 

SONORAN PASTA CO. RIGATONI | 17

tomato braised lamb breast | grano padano | herbs

 

 

Mains

 

FLATTENED HALF CHICKEN* | 25 gf

sweet potato mash |spinach | date nectar

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GRILLED SALMON* | 26 gf

white beans | Georgia’s pesto | odt | fennel chips

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BRAISED BONE-IN SHORT RIB* | 34 gf

grandpa potatoes | broccolini rapini | herb butter

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CERTIFIED ANGUS BURGER *| 16

bacon | mushroom | vermont white cheddar

roasted onion aioli | house cut fries

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GRILLED DUROC PORK CHOP*| 26 gf

creamy polenta | pepperonata

candied bacon

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PAN ROASTED DUCK BREAST *| 30 gf

local blue oyster mushrooms | pickled raisins

butternut squash puree | mustard demi-glace

 

Desserts

 

SALTED CARAMEL BUTTER BAR | 6

shortbread  |lemon mousse | sea salt

 

FLOURLESS CHOCOLATE CAKE | 7 gf

raspberry sauce | candied cacoa nibs | whipped cream 

 

STICKY TOFFEE PUDDING | 8

bourbon & date nectar icing | spiced walnuts

vanilla ice cream 

Parties of 12 or more are on a single check with a  20% service charge added

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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. While we offer gluten-free menu options, we are not a gluten free-kitchen. Cross-contact can occur and our restaurant is unable to guarantee that any item can be completely free of allergens

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Please note that per Arizona health code and Board & Batten's policy, you are unable to bring in any outside food or beverage. If these items are brought in for consumption, due to current precautions we will be unable to store them for you and they must be taken outside the premises. 

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