DINNER | Board & Batten Mesa

STARTERS

HAMACHI CRUDO SALAD | 21 df

ask our staff for details

BACON WRAPPED DATES | 16 gf

arugula | radicchio | lemon | parmigiano

OYSTER MUSHROOM CRESPELLE | 20 V

ricotta | burnt honey | rosemary

BLUE CRAB GRATIN | 30

salmoriglio tomatoes | burrata | grilled bread

HOUSE MADE WHOLE MILK RICOTTA | 15

spring peas | burnt honey | grilled bread

VERA EARL RANCH FRANK | 16

yukon gold whipped potatoes | scallion chimichurri | chips

SWEET ROLLS | 13

house made seasonal preserve | evoo

ROASTED CARAFLEX CABBAGE | 18

italian beef sugo | provolone | herbs

Salads

LEMON "CAESAR" SALAD | V small |14 large |17

gem lettuce | fennel spice croutons | parmigiano | evoo

SPRING SIMPLE SALAD | 15 gf v

tuscan greens | strawberries | sunflower seeds | feta & maple balsamic vinaigrette

LIDIA'S PALERMO SALAD | 16 gf v

THAI STEAK SALAD | 26

pastas

PAPPARDELLE CON CARCIOFO | 25 V

artichokes | country olives | pistachios | local goats feta

LOCAL HEIRLOOM WHEAT MALLOREDDUS | 28

roasted chicken | Georgia's pesto | asparagus

SONORAN PASTA CO. RIGATONI & POMODORO | 26

sweet peas | pancetta | parmigiano

SIDES

LOCAL CARROTS | 11 gf

georgia's pesto | parmigiano

GRANDPA POTATOES | 10 gf

rosemary | parm | lemon aioli

ENTRÉES

CHULA SEAFOOD MARKET CATCH | 37 gf

peas | asparagus | charred leeks | black lentils

FLATTENED CHILE-HONEY CHICKEN | 31 gf

cannellini beans | bacon & spinach ragu | jus | charred lemon

VERA EARL BAVETTA (21 DAY DRY AGED, LOCAL) | 42

romesco sauce | asparagus

DUROC PORK SHOULDER CHOP | 37 GF

grandpa potatoes | mustard demi glace | date, fennel & celery slaw

PRIME FLAT IRON (10oz)* | 45

shoe string fries | beef jerky chimichurri | spicy ketchup

Desserts

SALTED CARAMEL BUTTER BAR | 9

shortbread | lemon mousse | sea salt

CHOCOLATE CHEESECAKE | 12 gf

cookie crust | orange marmalade | ganache dipped orange

RHUBARB & STRAWBERRY CRISP | 11 gf

local lemon sorbet or vanilla gelato

ROASTED PINEAPPLE ICEBOX CAKE | 12

banana pudding | puff pastry | cherries | cacao nibs

v = Vegetarian GF = Gluten Free Df = Dairy free VG = Vegan

Please know that menu items are subject to change based
on the chef's discretion, season, quality and availability.

in order to provide excellent and efficient service to all of our guests, we are no longer able to split checks. Twenty percent gratuity will be applied to parties of eight or more.

*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

Dinner Tuesday - saturday 4 pm - 9 pm

v = Vegetarian GF = Gluten Free Df = Dairy free VG = Vegan

Please know that menu items are subject to change based on the chef's discretion, season, quality and availability. in order to provide excellent and efficient service to all of our guests, we are no longer able to split checks. Twenty percent gratuity will be applied to parties of eight or more.

Dinner
Tuesday - saturday
4 pm - 9 pm

Please know that menu items are subject to change based
on the chef's discretion, season, quality and availability.

in order to provide excellent and efficient service to all of our guests, we are no longer able to split checks. Twenty percent gratuity will be applied to parties of eight or more.