Breakfast — Served daily from 7 – 11 am.
Buttermilk Flapjacks — 8
Two flapjacks served with molasses and our signature sassafras-infused whipped cream.
Hotcakes & Sausage — 9
Cornmeal and molasses hotcakes served with sweet fennel pork sausage.
Buckwheat Cakes with Honey — 8
Two thick buckwheat cakes served with honey and our signature sassafras-infused whipped cream.
Steel Cut Oatmeal — 8
Served with molasses, bananas, and fresh berries.
Sourdough Biscuits — 8
Four small biscuits served with boysenberry and blackberry compote and rosemary lard or apple maple butter.
Baked Eggs & Bacon — 11
Cage-free eggs, house-smoked bacon, and spinach baked in an iron skillet and topped with aged cheddar. Served with two pieces of cowboy fry bread.
Oyster Omelet — MP
Three fresh shucked Corpus Christi oysters, horseradish cheese, and onions. Served with two sourdough biscuits.
Beef & Beet Hash — 11
Corned beef, red and orange beets, wild onions, and potatoes. Served with two cage-free eggs and two pieces of cowboy fry bread.
Grits & Strawberries — 9
Corn grits and local beans known as Arizona Strawberries. Served with onion, garlic, poblano, and ham gravy.
Scrapple Scramble — 9
Cornmeal-based pork scrapple cut into chunks and scrambled with cage-free eggs. Served with a fresh tomato and two sourdough biscuits.
Lobster Croquettes — MP
Two lobster and potato croquettes served with sour cream, parsnips, and radish.
Bacon & Eggs — 9
Three strips of thick-cut, house-smoked bacon and two cage-free eggs. Served with two pieces of cowboy fry bread.
Lunch — Wednesday through Saturday 12 – 4 pm.
$4 / $6
Soup du Jour
$4 / $6
mug/bowl (v, gf)
speck, emmenthaler, mornay, fried egg
mug tomato soup (v)
Duck Confit Sandwich
b&b pickles, cole slaw, whole grain mustard
Chicken Liver Mousse
cherry, mustard, cornichon
shrimp toast, shallot vinaigrette
Field Green Salad
red wine vinaigrette(v)
garlic, sauvignon blanc, fines herbs
roasted fingerling/deviled eggs(4)/side salad
Crème Brulée Trio
almond, earl grey, espresso
praline ice cream
Strawberry Jam Eclair
mango & green tea ice cream
Dinner — Served daily from 5 till close.
Two Courses 36 | Three Courses 49 | Four Courses 61
fig, mint, speck, creme de cassis (gf) - Laurenz V und Sophie, Grüner Veltliner 2015
Tempura Prawn Salad
taleggio fondue, heirloom tomato, chanterelle, farmer’s lettuce - Barton & Guestier Vouvray, Chenin Blanc 2015
Roasted Beet Salad
mâche, crème frâiche, candied walnut (v) - Donnachiara Beneventano, Falanghina 2016
caper, dijon, pesto - LeVal Summit, Chardonnnay Brut NV
Pistachio & Pig Ear Paté
farmer’s lettuce, “b&b” pickle - Bouvet Ladubay Rosé Excellence, Rosé Brut NV
Panna Cotta “Parfait”
lavender ice cream, berries, olive oil cake (gf) - Choice of Port
mint ice cream, chocolate ganache - Choice of Port
mochaccino ice cream - Choice of Port
Rum-Glazed Banana Bread Pudding
brown sugar ice cream - Choice of Port
varied selection - Choice of Port
braised leek, cashew puttanesca - Chateau Ribautes Corbieres Senhal d’Aric, Rosé 2015
Littleneck Clam Bake
mussels, cannelini bean, escarole (gf) - Seven Falls Wehluke Slope, Chardonnay 2013
Honey Goat Cheese Ravioli
brown butter, oregano, pepitas (v) - M. Chapoutier Belleruche, Cotes de Provence Rosé 2016
Lemon & Summer Squash Risotto
fried squash blossom., mascarpone, parmesan (v) - LeVal Vin de Pays d’Oc, Pinot Noir 2016
braised fennel, puffed quinoa, fumet - Mairus Michel Chapoutier, Grenache, Syrah. 2015
Pan Roasted Branzino
barley & walla walla top “risotto”, english peas - Anselmi San Vincenzo, Garganega, S. Blanc, Chard. 2016
szechuan pappardelle, lardon, beech mushroom - Folie a Deux, Zinfandel 2013
Roast Duck Breast
ratatouille crepe, mostarda, oyster mushroom - Chateau Brande-Bergere, Bordeaux, 2012
Triple Seared Beef
andouille sausage, chimichurri, fingerling (gf) Concha y -Toro Gran Reserva Serie Riberas, Cab. Sauv. 2015
*Whole Table Must Participate in Wine Pairing. 2oz pour per course
Wine Pairing +18 Wine Pairing +20
Drinks — Served all day.
Cactus Wine — 10
100% blue agave tequila stirred with sun-brewed peyote tea and honey liqueur. Served in a highball glass.
Mule Skinner — 9
Kentucky bourbon stirred with housemade blackberry liqueur. Served in a lowball glass with ginger garnish.
Classic Sazerac — 11
Bitters muddled with a sugar cube and mixed with rye whiskey. Served with a lemon twist in an absinthe-washed lowball glass.
Champagne Flip — 13
Champagne poured over a shaken mixture of brandy, orange liqueur, cream, sugar, and egg yolk. Served with a pinch of nutmeg in a champagne flute.
Sherry Sangaree — 10
Sherry shaken with honey liqueur. Served in a cordial glass with an orange twist and a pinch of nutmeg.
Snake Oil — 11
Gin and absinthe muddled with mint and sugar. Served in a highball glass with a spritz of lime juice.
Merlot — 12
Viñedo Mirlo. Apalta, Chile 2012. Dry. Full body. Velvety tannins. Blackberry and plum notes.
Pinot Noir — 13
Red Rabbit. Wairarapa, New Zealand 2013. Dry. Medium body. Light tannins. Strawberry and cherry notes.
Chianti — 12
Fiasco di Paradiso. Siena, Italy 2011. Bone dry. Full body. Light tannins. Tart cherry and violet notes.
Pinot Grigio — 13
Nebula. Willamette Valley, Oregon 2012. Bone Dry. Full body. Very light tannins. Pear and pepper notes.
Sauvignon Blanc — 12
Château Faurier. La Vallée Loire, France 2011. Dry. Medium Body. Very light tannins. Nettle and elderflower notes.
Chardonnay — 13
Gemsbok. Stellenbosch, South Africa 2013. Dry. Light Body. Very light tannins. Citrus and lilac notes.