Capitol Cider

Tomato, cucumber, bell pepper, chickpea, scallion, mint, in lemon-pomegranate-balsamic vinaigrette, plus feta garnish (vegetarian, vegan without the feta, nut free)

arugula, snap pea, asparagus, celery, red oion, creme fraiche vinaigrette, pistachio (v; can be prepped without pistachio)

Roasted Brussel Sprouts served with piquillo pepper & shallot jam, vegan garlic aioli, and garnished with aleppo pepper (vv, df)

yogurt, aleppo oil (v, ef, nf; can be prepped vegan)

Spicy House Creole, fish sauce caramel, greens

White cheddar battered and fried, served with housemade apple butter (v, nf)

Spiced with house spicy Creole seasoning, served with housemade stoneground mustard aioli (vv, nf)

served with house made stoneground mustard aioli (vv, nf)

tamari, honey and lime marinated bavette, brussels sprouts pureé, flavor-bomb spanish potatoes with bell peppers and creme fraîche (nf)

Arborio rice steeped with saffron-infused vegetable broth, then mixed with parmesan, lemon, sweet peas, asparagus and herbs. (nf)

chicken marinated in turmeric, garlic, olive oil, thyme, paprika and cinnamon; side of tzatziki (yogurt sauce with garlic, mint, olive oil and cucumber), and corn tortillas to make Mediterranean tacos.

Red wine braised short rib, over garlic oil-chive mashed potatoes, with beef demi glace (nf)

Cider-battered cod with hand cut fries and house made tartar sauce (ef, df, nf)

sage brown butter gnocchi, with parmesan, micro greens

All the goodness that is the potato gnocchi we make here, but toss with pesto instead. (V, NF)

American cheese, heirloom tomato, house dill pickle, caramelized onion, garlic aioli on a gluten free bun. Served with hand cut fries and stoneground mustard aioli.

French vanilla bean ice cream, aleppo honey (v, nf)

classic brownie + vanilla ice cream basic b*tch vibes but in a good way (v, df, nf)

Two house-made chocolate chip cookies, and served with vanilla bean ice cream, and topped with aleppo honey. (v, nf)