F R O M T H E H E a R

B O A R D S F L A T B R E A D CALIFORNIA CHEESE california artisan cheeses fig jam, apricots country toast & crackers 21 HOMEMADE FOCACCIA TUSCAN served with sundried salami, red onion pepperoncini, pecorino CHARCUTERIE tomato tapenade 10 tomato sauce 20 california cured meats whole grain mustard, olives TOMATO BASIL cornichons, country toast 23 BBQ CHICKEN garden tomatoes, basil pesto cheddar, bacon, scallion GARDEN fress mozzarella crispy onions, ranch artichokes, pickled cauliflower balsamic reduction 19 BBQ sauce 20 oven roasted tomatoes country olives, peppadew hummus, pita 20 = vegetarian *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness Substitutions & modifications politely declined 18% GRATUITY ADDED TO PARTIES OF 8 OR MORE FROM THE HEARTH SOUPS SMALL PLATES TOMATO & ROASTED GARLIC SOUP CRISPY FRIED BURATTA country toast 12 eggplant caponata, arugula CAULIFLOWER sweet chili sauce 16 pine nuts, extra virgin olive oil SMOKED CHICKEN CHILI country toast 18 scallions, country bread 14 BUFFALO WINGS SMOKED SALMON house hot sauce, celery RILLETTE blue cheese dressing 17 arugula, whole grain S A L A D S mustard vinaigrette TUNA POKE lemon, country toast 16 ahi tuna, avocado edamame, pickled ginger AVOCADO TOAST cucumber, seaweed 20 avocado, cherry tomato GREEN SALAD red onion, grilled artichoke cherry tomato, cucumber, radish country toast citrus vinaigrette 12 MINI BRISKET TACOS chipotle-honey BBQ sauce green salad 18 CAESAR SALAD fresh cilantro-lime slaw romaine, parmesan, croutons corn tortillas 18 anchovy-parmesan dressing grilled artichokes 14 SHRIMP COCKTAIL CAPRESE SALAD cocktail sauce, old bay garden tomatoes, fresh mozzarella, spanish olive relish 18 arugula, balsamic reduction, extra virgin olive oil. 15 ADD ON avocado 3 chicken 8 salmon 12 shrimp 12 new york strip 13 *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness Substitutions and modifications politely declined 18% GRATUITY ADDED TO PARTIES OF 8 OR MORE SHARED PLATES & STARTERS S A N D W I C H E S E N T R E E S RUSH BURGER* BISON MAC’N CHEESE sharp cheddar, brioche bun bison sausage, poblano peppers lettuce, tomato, onion smoked gouda, cavatappi noodles 20 pickle, fries 19 THAI COCONUT CURRY VEGETABLES add: ginger, carrot, red pepper, squash avocado 2 bacon 2 scallion, cauliflower, chili peppers egg 2 tavern sauce 1 steamed rice 25 SMOKED SALMON MELT KING SALMON* salmon salad, havarti bok choy, soy glazed shiitake mushrooms pepperonchini, rye bread fries 19 yuzu-ginger butter sesame seeds 27 PHILLY CHEESE STEAK CIOPPINNO prime rib, sautéed onions & peppers scallops, halibut, shrimp american chees, fries 19 mussels, white wine tomato broth GRILLED CHEESE grilled bread 27 havarti, grilled onions, tomato KOREAN BBQ CHICKEN spinach, pepperoncini napa cabbage, carrots, snap peas country bread, fries 17 shiitake mushrooms LAMB SHAWARMA korean BBQ sauce 26 slow cooked lamb, pepperoncini STEAK FRITES red onion, tzatziki, flatbread fries 19 new york strip, cabernet demi, fries 34 ROAST PORK TORTA CHORIZO RICE BOWL pulled pork, cilantro lime slaw, tomato chorizo, guajillo chili pepper sauce jalapenos, cotija cheese, chipotle lime crema cotija cheese, pico di gallo bolillo roll, fries 18 chipotle-lime crema 21 S I D E S FISH AND CHIPS beer battered haddock, lemon tartar sauce, fries 25 GREEN BEANS w/ pistachio pesto 10 BOLOGNESE pork ragu, rigatoni FINGERLING POTATOES olive oil, parmesan, parsley 25 w/ chive butter & pearl onions 10 MAINS AND SIDES .

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