LUNCH MENU

Wednesday, Thursday, Friday 11-2 pm

SMALL PLATES

CHEESE CURDS 

black radish creamery curds, crispy tempura batter, black garlic ranch, bacon-onion jam  11

Deviled Eggs 

copia farm eggs, sweet & spicy pickle relish, bacon, smoked paprika  9

Chips & Queso

fried koki’s corn tortillas with house made queso  9

+add chorizo 2.5

 

SALADS

sunny crunch salad 

bright farms sunny crunch greens, strawberries, pickled rhubarb, pistachio-basil vinaigrette, goat feta

half  6 / full  12
protein: crispy fried chicken 6, pulled chicken 6, salmon (4oz) 9, salmon (6oz) 13

Chopped Caesar Salad 

romaine, focaccia crisps, roasted garlic caesar dressing, aged cheese blend
half  5.5 / full  11
protein: crispy fried chicken 6, pulled chicken 6, salmon (4oz) 9, salmon (6oz) 13

LARGE PLATES

THe Rachel 

turkey, house cole slaw, fontina, bacon-onion jam, special sauce, griddled brioche  15

Smashburger

rl valley ranch beef, cheddar ale fondue, griddled onions, pickles, beef fat aioli, crispy fries  16

+ bacon: 2

veggie burger

house-made vegan patty, arugula, roasted red peppers, vegan aioli, & crispy fries  14

spicy Chicken Sandwich 

nashville style chile oil, special sauce, shaved lettuce, pickles, & crispy fries – available non-spicy  16

 

PRIMAVERA PASTA

cavatappi pasta, walnut pesto cream sauce, roasted artichokes & red peppers, wood-fired mushrooms, & spinach  16

+ pulled chicken 6, crispy chicken 6 

TACos

two koki’s corn tortillas, veggie slaw, avocado puree, cilantro, ghost chile hot sauce available upon request, chips & queso 

house made chorizo  15,  wood grilled mushrooms  15,  blackened fish  18