TAPAS

BACON CHEESE FRIES 7

OCTOPUS 12
pan-seared in a red pepper purée served with fingerling potatoes and crème fraîche

SPRING ROLL10 
what is it today?

BONE MARROW 14
roasted bone marrow with toast points and jam

PORK BELLY MAC AND CHEESE 12 
braised berkshire belly and pan-seared scallop with cider poached carrot and a pearl onion

TACOS 10 
2 tacos with whatever we feel like putting in it today

SHORT RIB SLIDERS 10 

 

 

 

 

PÃO DE QUIEJO
brazilian cheese bread

EMPANADAS 12 
roasted chicken empanadas with a fermented chili paste

MUSSELS 14 
sautéed with chorizo and cherry tomatoes in a garlic and white wine sauce served with grilled toast

SALADS

GRAZE CAESAR 14
kale, romaine lettuce, spiced croutons with a preserved lemon caesar dressing and parmesan crisp

GOAT CHEESE AND WALNUT SALAD 14
field greens, peppered apples, candied walnuts, orange segments and fried goat cheese drizzled with balsamic and olive oil

GRAZE GREENS M/P
local harvest greens of the day

+ SHRIMP  6      + CHICKEN  4       + BURGER PATTY  8       + OCTOPUS  8

ENTRÉES

GRAZE BURGER 16
blend of grass-fed flat iron, hanger steak and short rib with house-smoked cherry wood bacon, pickled jalapeños, house mayo and sharp cheddar cheese

STEAK FRITES (GF) 30 
pan-seared grass-fed hanger steak and fresh cut fries with an au poivre sauce

FRENCH-CUT HERB CHICKEN (GF) 26
organic chicken breast over whipped mashed potatoes, seasonal vegetables and natural pan jus

ORGANIC FRIED CHICKEN 25
sous-vide chicken with braised cabbage in an apple cider cranberry stuffing

SEAFOOD FETTUCCINE 32`
house-made fettuccine, seared scallops, shrimp & clams in a mushroom truffle cream sauce

ORGANIC SALMON (GF)28
pan-seared organic salmon served with butternut squash risotto, mushrooms and red wine butter

BUTTERNUT SQUASH “PAPPARDELLE” 24
butternut squash sautéed with cajun cream sauce, pearl onions, peas, roasted peppers, zucchini and herbs topped with grana padano cheese

ORGANIC SALMON 28
pan-seared organic salmon served with parsnip purée, mushrooms and a preserved lemon and red wine compound butter

BUTTERNUT SQUASH “PAPPARDELLE” 24
sautéed with cajun cream sauce, pearl onions, peas, roasted peppers, zucchini and herbs topped with grana padano cheese

+ HOUSE-MADE PUMPKIN PASTA                   3

SHORT RIB GNOCCHI 26
parsnip gnocchi with braised black angus short ribs, caramelized onions, asparagus & créme fraîche

BRAISED BLACK ANGUS SHORT RIBS (GF) 30
with creamy polenta and bourbon glazed vegetables

BUTCHER BLOCK M/P
created to maximize the food lover’s experience

KIDS

MACARONI AND CHEESE 8
ADD CHICKEN 4

STEAK FRITES (GF) 14
sliced hanger steak with french fries and steak sauce

ORGANIC SALMON (GF) 14
served with mashed potatoes and seasonal vegetables

CHICKEN FINGERS 10
served with french fries or seasonal vegetables

SLIDERS AND FRIES 10
 

MUSSELS AND FRIES (GF) 10