Capitol Cider

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

A classic bread pudding made from our house-made bread, and prepared with cream, bourbon-soaked raisins, and topped with a bourbon-cinnamon cream sauce. (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)

turkish delicacy with sesame paste, pistachio dust, berries (vv) can be prepped without pistachio for a nut-free version

vegan graham cracker, pie taste, mousse texture, berries (v, nf)

sous-vide chicken rear quarter in rosemary and thyme, served with Spanish potatoes (with bell peppers, in paprika, garlic, cumin and sherry mud), creme fraîche (nf) - limited to 8 portions each night

Dolma turned inside out almost resembling a risotto with lamb, tomato, butter, rice, and served with a dollop of yogurt, aleppo pepper oil, and microgreens. (nf)

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

corn elbow pasta, potato starch bechamel, parmesan, cheddar sweet-pickled red onion and chives garnish (ef, nf)

Basic marinara tossed pasta (mostly for kids or those who act like kids)

White cheddar, heirloom tomato, house dill pickle, arugula, and aleppo aioli on a gluten free bun. Served with hand cut fries and stoneground mustard aioli.

eggplant, tomato, zucchini, onion, herbes de provence vegan mozzarella garnish, microgreens (vv, nf)

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

8 oz. double r ranch beef, caramelized onion, american cheese, garlic aioli, tomato, pickle, on white bread plus hand-cut fries (ef, nf)

4 oz. double r ranch beef, caramelized onion, american cheese, garlic aioli, tomato, pickle, on white bread plus hand-cut fries (ef, nf)

san marzano tomato, guanciale, slice of baguette, parmesan (nf)

A classic pine nut pesto rotini pasta dish topped with a succulent grilled chicken breast, cherry tomatoes, and parmesan cheese.

paprika and citrus marinade, chimichurri, sweet potato purée, roasted seasonal vegetables (ef, nf)

wild mushroom risotto balls stuffed with mozzarella balls, served on a basil-thyme marinara sauce, and shaved parmesan. (v, nf)

House-made bread and Spanish olive oil, served with flaked salt all on the side. (v, nf)

compressed celery, red oion, creme fraiche vinaigrette, sunchoke chips, parsley aioli, fennel fronds (v; can be prepped without pistachio)

Spicy House Creole, fish sauce caramel, greens

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

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

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

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

onion, garlic, cumin, smoked paprika, piquillo pepper, coconut milk, jimenez sherry, cripsy bacon garnish (df, ef, nf; vv w/o bacon)

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

Tomato, cucumber, bell pepper, Kalamata olives, mint, dill, red onion, red wine vinegar, olive oil, feta garnish (v, ef, nf) can be prepped vegan

with turkish mild beef sausage (sucuk) and broccoli, grilled pita (ef, df, nf; can be prepped vegan with extra veggies)

Lamb, beef and rice meatballs, served with piqiuillo pepper jam and yogurt, plus a side of house salad (nf; can be prepped dairy-free)