Sovereign

Crispy house kettle chips, served with caramelized onion crème fraîche, finished with fresh chives.

Risotto with sautéed broccoli and bacon-mirepoix mixed in a creamy cheddar cheese sauce, topped with tempura fried broccoli and bacon bits.

Slow-rendered pork belly, edamame, and a cool avocado smash are cradled in a crisp gyoza shell, then finished with a bright Fresno pepper vinaigrette, warm gochugaru mayo, and fresh scallions.

Crispy brussels sprouts, flash-fried and served with a thai chili dipping sauce.

Crispy tempura cauliflower, cranberry–red wine vinegar sauce, basil parsley gremolata, pickled ginger, and fresh herbs

Slow-cooked mini pork shanks glazed in apple–dijon mustard, topped with a red cabbage and carrot slaw dressed in apple cider honey, sweet-spicy almonds, and scallions

Crispy fried chicken wings tossed in smoked morita sauce served over celery blue cheese slaw.

Fries tossed in white truffle oil, topped with a fried egg, shaved parmesan and fresh herbs.

Brisket meatloaf, whipped potatoes, garlic butter green beans, house-made pasilla pepper & porter bbq sauce

Breaded chicken breast, buttery mashed potatoes, green beans, dijon sage cream.

A 10oz ribeye paired with a crisp potato hashcake, tender asparagus, and a sweet corn succotash, all brightened by a vibrant watermelon and strawberry coulis.

Blackened ahi tuna with roasted fingerling potatoes, grilled pineapple, and pickled radish topped with sriracha aioli.

Impossible meat, caramelized onion, roasted garlic, soy cheddar, flour tortillas, fire-roasted ranchero sauce, rice & beans, fresh cilantro

Rosemary sage–rubbed pork tenderloin, grilled wine–poached pears, fried fingerling potatoes, and boursin herb cheese

Beer-braised chicken, mashed potatoes, roasted vegetables, buttered egg noodles.

Parmesan crusted seared salmon, served with brown butter and sage butternut squash, apple cider honey, fried prosciutto, toasted sweet breadcrumbs, and crisp sage leaves

Charred strip steak on a bright beet puree with braised apples, shallots, and thyme, served with crispy fried onions, and fresh herbs

Slow-braised short rib in red wine, herbs, and garlic, served over potato puree, pickled cipollini onions, and a drizzle of tarragon oil

Crisp-skinned rainbow trout with charred broccolini, stewed chickpeas, bacon compound butter, sweet-spicy almonds, and fresh parsley

Blackened chicken, chopped lettuce, and roma tomatoes on a toasted roll with remoulade

Tender shredded beef, giardiniera cheese sauce and caramelized onions, hoagie roll

Golden buttermilk-fried chicken, thai chili glaze, and dill pickles on a toasted brioche bun.

30-day dry aged beef patty, havarti, demi-glace roasted mushrooms, and crispy onions on a toasted sesame bun.

Grilled peanut and pistachio butter sandwich with strawberry–thyme jam on sourdough, topped with crumbled spiced pistachios and banana dust, and served with house potato chips

American cheese, caramelized onions, secret sauce, pickles, toasted brioche bun

Kale, caesar dressing, parmesan, pickled fresno peppers, croutons, fried kale.

Soft bibb leaves dressed in a cracked black pepper cream, topped with crisp bacon, fried red onion, shredded gouda, marinated cherry tomatoes, and seasoned pistachios

Shaved fennel and wild arugula tossed in lemon and salt, layered with white wine–poached pears, roasted delicata squash, candied nuts, and goat cheese, finished with a maple–cranberry dijon vinaigrette

Warm, buttery, and unapologetically gooey. This individual-sized bundt cake has a rich butter toffee topping that cascades down the sides like molten gold. Sweet, sticky, and impossible to forget.

A rich, creamy texture of mascarpone cheese melds with the delicate, airy layers of ladyfingers. These ladyfingers are expertly soaked in robust espresso, adding a sophisticated depth of flavor. Each bite is a blend of sweetness and slight bitterness from the coffee, perfectly balanced to tantalize the taste buds. To finish, a light dusting of fine cocoa powder adds an elegant touch and a hint of chocolatey goodness.

Crispy house kettle chips, served with caramelized onion crème fraîche, finished with fresh chives.

Risotto with sautéed broccoli and bacon-mirepoix mixed in a creamy cheddar cheese sauce, topped with tempura fried broccoli and bacon bits.

Slow-rendered pork belly, edamame, and a cool avocado smash are cradled in a crisp gyoza shell, then finished with a bright Fresno pepper vinaigrette, warm gochugaru mayo, and fresh scallions.

Crispy brussels sprouts, flash-fried and served with a thai chili dipping sauce.

Crispy tempura cauliflower, cranberry–red wine vinegar sauce, basil parsley gremolata, pickled ginger, and fresh herbs

Slow-cooked mini pork shanks glazed in apple–dijon mustard, topped with a red cabbage and carrot slaw dressed in apple cider honey, sweet-spicy almonds, and scallions

Crispy fried chicken wings tossed in smoked morita sauce served over celery blue cheese slaw.

Fries tossed in white truffle oil, topped with a fried egg, shaved parmesan and fresh herbs.

Brisket meatloaf, whipped potatoes, garlic butter green beans, house-made pasilla pepper & porter bbq sauce

Breaded chicken breast, buttery mashed potatoes, green beans, dijon sage cream.

A 10oz ribeye paired with a crisp potato hashcake, tender asparagus, and a sweet corn succotash, all brightened by a vibrant watermelon and strawberry coulis.

Blackened ahi tuna with roasted fingerling potatoes, grilled pineapple, and pickled radish topped with sriracha aioli.

Impossible meat, caramelized onion, roasted garlic, soy cheddar, flour tortillas, fire-roasted ranchero sauce, rice & beans, fresh cilantro

Rosemary sage–rubbed pork tenderloin, grilled wine–poached pears, fried fingerling potatoes, and boursin herb cheese

Beer-braised chicken, mashed potatoes, roasted vegetables, buttered egg noodles.

Parmesan crusted seared salmon, served with brown butter and sage butternut squash, apple cider honey, fried prosciutto, toasted sweet breadcrumbs, and crisp sage leaves

Charred strip steak on a bright beet puree with braised apples, shallots, and thyme, served with crispy fried onions, and fresh herbs

Slow-braised short rib in red wine, herbs, and garlic, served over potato puree, pickled cipollini onions, and a drizzle of tarragon oil

Crisp-skinned rainbow trout with charred broccolini, stewed chickpeas, bacon compound butter, sweet-spicy almonds, and fresh parsley

Blackened chicken, chopped lettuce, and roma tomatoes on a toasted roll with remoulade

Tender shredded beef, giardiniera cheese sauce and caramelized onions, hoagie roll

Golden buttermilk-fried chicken, thai chili glaze, and dill pickles on a toasted brioche bun.

30-day dry aged beef patty, havarti, demi-glace roasted mushrooms, and crispy onions on a toasted sesame bun.

Grilled peanut and pistachio butter sandwich with strawberry–thyme jam on sourdough, topped with crumbled spiced pistachios and banana dust, and served with house potato chips

American cheese, caramelized onions, secret sauce, pickles, toasted brioche bun

Kale, caesar dressing, parmesan, pickled fresno peppers, croutons, fried kale.

Soft bibb leaves dressed in a cracked black pepper cream, topped with crisp bacon, fried red onion, shredded gouda, marinated cherry tomatoes, and seasoned pistachios

Shaved fennel and wild arugula tossed in lemon and salt, layered with white wine–poached pears, roasted delicata squash, candied nuts, and goat cheese, finished with a maple–cranberry dijon vinaigrette

Warm, buttery, and unapologetically gooey. This individual-sized bundt cake has a rich butter toffee topping that cascades down the sides like molten gold. Sweet, sticky, and impossible to forget.

A rich, creamy texture of mascarpone cheese melds with the delicate, airy layers of ladyfingers. These ladyfingers are expertly soaked in robust espresso, adding a sophisticated depth of flavor. Each bite is a blend of sweetness and slight bitterness from the coffee, perfectly balanced to tantalize the taste buds. To finish, a light dusting of fine cocoa powder adds an elegant touch and a hint of chocolatey goodness.