Carte - Stoke Rye

baby arugula; cantaloupe; prosciutt­o; candied nut bri­ttle; port wine glaze

avocado; mango; basil; lemon juice; evoo

white wine; garlic; cream; parsley; grilled sourdough; fries

baby gem le­ttuce; crispy bacon; cherry tomato; six‐minute egg; poblano blue cheese dressing

parmesan; parsley

shaved parmesan; pine nuts; grilled maitake mushroom; truffle vinaigre­e

castelvetrano kalamata tapenade; frisée‐cherry tomato salad; sautéed potato

vanilla bean; chocolate; pistachio

vanilla cheesecake; carrot compote; pineapple; almond

horseradish sauce; lemon

cashew‐nut aioli; lettuce; red onion; tomato; vegan cheese; fries

salted caramel ice cream

chef's selection of cured meat; seasonal jam; honey; grilled apricot; cornichon; grilled focaccia; lavosh

creamy grits; glazed cippolini; asparagus; heirloom carrot; chili‐basil vinaigrette

mango; green apple; raspberry

passion fruit‐mango sorbet; raspberry liqueur

oven‐roasted; cashew nut aioli; chimichurri

rosemary sea salt; maple‐butter

alpine blend cheese; bague­e crouton

grilled zucchini; shaved fennel; avocado purée; trout caviar; lemon bourbon aioli

applewood bacon; roasted beet; barigoule artichoke purée; apricot‐almond sauce

bibb lettuce; tomato; onion; bacon; S&R tartar; smoked cheddar; fries

flamed moonshine whiskey tableside

chocolate ganache; brownie crumbs; cacao nib; salted caramel ice cream

parmesan foam; fresh herbs

mashed; crispy; rosemary; oxtail sauce