Brazen

Assortment of fresh radishes, little gem lettuce, mint and olive chimichurri, crumbled feta, house made croutons. Gluten free and vegan options.

Citrus-braised beets, fennel soubise, orange, pickled shallots, and dill toast points. GF/Vegan option

Sauteed in white wine, with shallot, bacon, and gorgonzola. Finished with scallions and served with toast points. Gluten free option

Served over crispy polenta, with charred green onion gremolata, and demi-glace. Finished with herbs and chive oil. GF

House focaccia (made daily), poached egg, hot honey drizzle, butter, and fresh herbs. Vegan option

Beef bourguignon, bacon (optional) braised mushrooms, onions, celery and carrot, gruyere cheese, over french fries with scallion. GF

Crispy, spicy fried chicken thigh tossed in house-made Helles Belles sauce, celery and onion tumbleweed slaw, potato roll. Vegan Option - Fried tofu and fennel frond herb salad

Marinated and seared cauliflower, sumac hummus, pickled daikon radish and carrot, shaved cucumber, fresh jalapeno and cilantro on a toasted torpedo roll. Served with Pho jus. Vegan option: marinated and seared cauliflower with sumac hummus.

Beef chuck, short rib, and brisket blended patty, choice of cheese, crispy bacon, local arugula, vegan goddess sauce, roasted red pepper relish on grilled potato roll. Vegan option: Chaotic Good Tempeh

Braised chicken birria, avocado lime crema, local arugula, pico de gallo, crunchy corn chips, and 3 cheese mac n cheese. Served with a "birria" broth.

Braised beef bourguignon, bacon (optional) roasted garlic aioli, fennel frond herb salad, roasted red pepper relish, on garlic mashed potatoes or homefries.

Oven roasted feta, pasta fusilli tossed in arugula basil pesto (contains walnuts), flame broiled cherry tomato and shallot, lemon zest, and chive oil. Vegan option - Vegan Feta

Braised red chard (contains pork), dirty rice risotto, pomegranate gastrique, fresh herbs and parmesan crisps.

Pan seared salmon over garlic roasted fingerling potatoes and brussel sprouts, spring curry, seasonal fruit chutney and a carrot, scallion, and fresno pepper salad

Seared scallops with English pea, roasted corn, tomato, and fennel succotash over sunchoke pomme puree accompanied by grapefruit beurre blanc and tarragon oil

with house dry rub. GF/V

Rotating vegetable. GF/ Vegan option

Tomato and balsamic vinaigrette with peppers, onion, celery and olive. Vegan

Pasta with gruyere and cheddar topped with parmesan bread crumbs.

GF

Assortment of fresh radishes, little gem lettuce, mint and olive chimichurri, crumbled feta, and house-made croutons. Gluten free and Vegan options

Vegan house marinated tofu

Buttermilk marinated grilled chicken thigh.

Pan seared salmon with butter, garlic, shallot, and lemon.

With maple syrup gastrique, toasted pistachio, and wildflowers.

Kahlua cake, espresso mousse, and toffee.