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last updated on: Friday, September 29, 2017
Lunch Menu

Starters
Roasted Kuri squash soup, toasted pepitas, olive oil 11
Butter lettuce, Fuji apples, radishes, candied walnuts, Pt. Reyes blue cheese dressing 13
Summer squash salad, green garlic confit, roasted poblano peppers, cherry tomatoes, ricotta salata 14
Tuna tartare, fried green tomatoes, garlic chips, green onion Tabasco vinaigrette* 17
Panzanella salad, heirloom tomato & crisp cornbread, burrata, arugula, gazpacho dressing 15
Chioggia beet salad, Humboldt Fog goat cheese, pistachio aillade, grapes, sherry vinaigrette 15

Sandwiches
Faith’s warm ham and cheese toast, soft poached egg, jalapeño cream* 15
TH double double burger, house made brioche, white cheddar, comeback sauce, French fries* 17
Fried chicken sandwich, kimchi slaw, green pimento cheese, chips 16
Grilled pork tenderloin sandwich, habanero hot sauce, confit tomatoes, red onions, pickles, chips 16
Lamb barbacoa tacos, herb yogurt, adobo, camp fire beans 15

Main Courses
Grilled Skuna Bay salmon, corn maque choux, smoked red pepper sauce* 28
Farro verde, summer vegetables, white corn, cremini mushrooms, onions, ricotta cheese 21
Chicken fried pork chop, red romaine lettuce, ranch dressing, pepperoncini pickles, parmesan cheese 24
Gulf shrimp jambalaya, andouille sausage, blackened okra 23

Sides
Buttermilk biscuits 6
Warm jalapeño corn bread 8
Crispy okra, piquillo aioli 6

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase your risk of foodborne illness, especially if you have a medical condition.