Menu - Local

Blackened cod; napa; pickled red onion; tomato; cojita + tortilla chips house‐made salsa

Warm mushroom; white bean hummus; curried carrot

Seasonal vegetables; pecans; fresh rigatoni tossed + nut basil pesto

House made pasta sheets; spinach; cheese; vodka tomato sauce

Chef inspired local flavors of the season

House‐smoked salmon; spinach; capers; red onion; israeli cous cous; diced egg; green goddess dressing. Can be prepared gluten‐free

Kale; seasoned croutons; parmesan; arugula; lemon zest

Baked almond chicken strips; berries; goat cheese; roasted pecans; balsamic

Weekly specials showcasing local flavors of the season

Perhaps vegetarian / vegan

Roasted corn; potatoes; green chiles; corn‐jalapeno madeline

3 selections + seasonal accoutrements

Local spinach; parmesan; artichoke + pita crisps

Kalamata olives; red onion; capers + house‐made crackers

Seasonal vegetables; pecans; herb puree

Blue corn tortillas; pulled chicken white cheddar cheese; topped + ancho crema tomatillo sauce; + chips salsa

Bacon; tomato; mixed greens; three pepper chutney; brie on sourdough

With aged balsamic; goat cheese

Seasonal squash; spinach; goat cheese; cider vinaigrette dressing

Layers of fresh grilled vegetables & pulled ; roasted chicken toasted + cheddar & pesto aioli. Can be prepared vegetarian

Oklahoma beef; buffalo; pork lamb meatloaf served in slices topped + bacon mushroom sauce + au gratin potatoes grilled seasonal vegetable

Local honey truffle glaze,local apple / pear‐raisin jam; crab risotto

House cut potatoes tossed in truffle oil; served + a trio of dipping sauces

Thick cut portobello slices; cornmeal breaded served + truffle aioli