Red Head Flatbread

Fresh mozzarella, spicy soppressata, caramelized onions, Gaeta olives, roasted red peppers, garlic, and oregano.

Wild Mushroom Flatbread

Fontina cheese sauce, caramelized onions, white truffle oil, balsamic reduction, and fresh herbs.

Killer Grilled Cheese with Tomato Fondue

Bangin' Cauliflower with Parmesan Reggiano

Basil vinaigrette, currants, and Calabrian chili oil.

Brisket and Pork Meatballs

Tomato sugo, whipped herbed ricotta, garlic noble bread, and basil vinaigrette.

Chef's Board

Assorted meats, fine cheeses, and accoutrements.

WTF Biscuits with Seasonal Jam

Creme Fraiche, butter, and fermented honey.

Sage Brown Butter Candied Cashews

House Olives with Fennel Confit

Chefs Daily Bruschetta

Italiano Bruschetta

Black pepper agave, burrata and truffle oil, prosciutto oil, micro, and fermented local honey.

Classic Bruschetta

Heirloom tomato and pesto, ricotta, candied walnuts, and fermented local honey.

Vegan Coconut Lemongrass Panna Cotta

Strawberry, Meyer lemon jam and blistered grapes, and cocoa nibs. Vegan.

Blueberry Lavender Cake

Lavender, anglaise, and Marcona almonds, and berry coulis.

Chocolate Whiskey Bundt Cake

Chocolate pate and macerated blackberry with Meyer lemon, and whiskey caramel.

Bourbon Carrot Cake

Carrot caramel anglaise, candied walnuts, and cream cheese frosting.