FOOD MENU
Note: the Kitchen closes 30 minutes before closing time.

APPETIZERS

Toasted Flatbreads - $6
Served with olive oil and balsamic vinegar for dipping sauces.

House-Made Pickled Vegetables - $8
A delicious assortment of sweet pickled vegetables with cucumber, red onion, red, yellow, and green peppers, and jalapeños.

Bowl of Olives - $8
A delectable combination of Mediterranean Olives.

Toasted Pecans - $8
A bowl of savory, toasted pecans.

Hummus and Toasted Flatbreads - $12
A shareable dish of house-made hummus, served with toasted flatbreads, and olive oil and balsamic for dipping.

ENTRÉES

FLATBREAD PIZZAS
Three Cheese Bianco - $13
Mozzarella, Provolone, shaved Parmesan, extra virgin olive oil, honey drizzle.

Pepperoni - $14
Pepperoni, house-made marinara sauce, Mozzarella, extra virgin olive oil, honey drizzle.

Italian Sausage - $14
Italian Sausage, house-made marinara sauce, mozzarella, extra virgin olive oil, honey drizzle.

Prosciutto - $15
Prosciutto, fresh Mozzarella, red onion, extra virgin olive oil, honey drizzle.

BBQ Chicken with Crispy Bacon and Onion - $15
Shredded chicken, crispy bacon, red onion, KC BBQ sauce, extra virgin olive oil, mozzarella.

Southwest - $15
Hickory smoked pulled pork, queso fresco, pepper jack cheese, green chilis, and red onion.

Classic Supreme - $16 (Monthly Special!)
House-made marinara, olive oil, cheddar cheese, crumbled Italian sausage, pepperoni, mushrooms, green peppers, onions, olives, and honey.

GOURMET BOARDS
Vegetable Board - $15
Chef's choice of four vegetables, paired with house-made ranch and two grape varieties.​

Assorted Cheese Board (No Meat) - $22
Chef’s choice of four cheeses paired with toasted flatbread, extra virgin olive oil and balsamic vinegar for dipping.

Charcuterie Board (No Cheese) - $25
Chef’s choice of four cured meats, paired with toasted flatbread, extra virgin olive oil and balsamic vinegar.

Premium Bistro Board (Meat and Cheese) - $35
Chef’s choice of three cured meats and three cheeses, paired with house-made pickles, olive oil, balsamic vinegar, and toasted flatbreads.