Dinner Menu

CHEESE + CHARCUTERIE

with peach-ginger jam, florida raisins, carolina spiced nuts, bread and butter cauliflower and toasted bread

Bleu d'Auvergne - France, Cow’s Milk, Soft

Double Dutch Gouda - Holland, Cow/Goat's Milk, Soft

Talleggio - Italy, Cow's Milk, Mild, Creamy

Cabot Aged Cheddar - Vermont, Cow's Milk, Firm

Smoked Proscuitto - 18 month, dry, Cured Ham

Chorizo Salame - Smoked Pork, Chilis, Paprika, Garlic

Two for 14. - Three for 18. - Four for 22.

APPETIZER
Available starting at 5:00 PM

tuna tartar, crispy rice cake, yuzu kewpie, cilantro, pickled jalapeño 17.

ENTREES
Served at 5:00 PM

BUTTERNUT SQUASH AGNOLOTTI
nduja, marcona almonds, brown butter sauce 23.

DIVER SCALLOP FIDEOS
capellini fideos, meyer lemon aioli, snap peas, snow peas + pea shoots 38.

VEAL CHOP PARMIGIANO
spaghetti aglio e olio, broccoli rabe 42.

BEEF TENDERLOIN
caramelized onion scalloped potatoes, grilled asparagus, romesco 38.

BLACK GROUPER
sweet potato dauphine, pomegranate, frill mustard greens, garam masala brown butter foam 34.

CHICKEN FRANCAISE
lemon-artichoke picatta sauce, “haystack” vegetables, roasted garlic mashed potatoes 26.

ANCHO CHILI RUBBED PORK CHOP
caramelized apple-butter sauce, baked mac-n-cheese, sautéed green beans 27.

BLUE CHEESE CRUSTED BEEF MEDALLIONS
shiitake demi glaze, “haystack” vegetables + roasted garlic mashed potatoes 28.

VEGETARIAN ENTREE
caramelized onion scalloped potatoes, grilled asparagus + broccoli rabe, romesco   14.

SIDES

 “haystack” vegetables 5.

sautéed green beans 5.

grilled asparagus 5.

roasted garlic mashed potatoes 5.

biscottis baked mac-n-cheese 5.

caramelized onion scalloped potatoes  7.

$10 corkage fee per bottle.

Items can be cooked to order. Please let us know if you have any allergies or dietary restrictions as not all ingredients are listed.

*Consuming raw or undercooked foods such as meats, poultry, seafood, shellfish, or eggs may increase foodborne illness.

Items that are notated with *GF can be prepared Gluten-Free.
Please note when ordering that you would like your meal prepared as Gluten-Free.

CAFÉ BITES

MOZZARELLA BRUSCHETTA french bread, fresh mozzarella, tomatoes, garlic, + pine nuts 14.

GRILLED BRIE garlic, sour cherry preserves + fresh bread 13.5

CRAB & ARTICHOKE FONDUE baked au gratin + focaccia crisps 13.5

MEDITERRANEAN MEZZE TRIO tomatoes, black bean hummus + vegetable tabbouleh 13.

CHICKEN SATE peanut scallion pesto + red chili sauce 12.5

TEMPURA BATTERED FISH FINGERS slaw, sweet chili-garlic-cilantro dipping sauce 12.5

SWEET POTATO RED PEPPER SOUP -or- SOUP DU JOUR

5. Cup / 9. Bowl

SALADS

GOAT CHEESE pumpkin seed crusted, berries, red onion + white balsamic vinaigrette 15.

TMB tomatoes, fresh mozzarella + balsamic vinaigrette 14.

ROASTED SALMON crispy shiitake, red onion, tomatoes, warm lentils with bacon + balsamic vinaigrette 17.

THAI CHICKEN marinated in coconut-thai spices, mango salsa + creamy sesame dressing 16.

GRILLED SHRIMP citrus shrimp, avocado, feta, grape tomatoes, red onion, cucumber + green goddess dressing 15.

MANDARIN smoked turkey, mandarin oranges, almonds, red onion, blue cheese + white balsamic vinaigrette 14.

SKIRT STEAK marinated tomatoes, blue cheese crumbles, crispy potatoes, field greens + balsamic vinaigrette 17.

+ apple-dill chicken salad, tuna salad, grilled shrimp or chicken 7.     + grilled salmon or skirt steak 9.

PIZZAS

ORTEGA fresh mozzarella, tomatoes, roasted garlic, basil + olive oil 14.

WILD MUSHROOM & CHORIZO spinach, roasted garlic, asiago, mozzarella 14.

SANDWICHES

 APPLE-DILL CHICKEN SALAD WRAP grapes, pecans, romaine, havarti-dill cheese, grilled flour tortilla 16.

SMOKED TURKEY tomatoes, provolone, dijonaise + sprouts, ciabatta 14

VEGETARIAN “MEATBALL” HOAGIE marinara, sharp provolone, parmigiano 15.

TUNA SALAD carrots, celery, red onion, provolone + sprouts, ciabatta 14.5

ANCHO HONEY GLAZED SALMON BLT pancetta bacon, field greens, smoked tomato remoulade, tomatoes, focaccia 17.

GRILLED TURKEY BURGER vegetable tabbouleh, black bean hummus + provolone, focaccia 15.

BISCOTTIS MEATLOAF open-faced on focaccia, apricot marinara + mozzarella 15.

ROAST BEEF smoked cheddar, field greens, tomatoes, garlic aioli, ciabatta 14.

CORNED BEEF REUBEN corned beef, gruyere cheese, sauerkraut, 1000 island, rye  16.

“COWFORD GROUND” BURGER smoked cheddar, field greens, tomatoes, garlic aioli + brioche 18.

Add-on:  avocado +1, bacon +4, red onion +.50, mushrooms +1

served with a choice of caesar salad, field greens or pasta salad  + parmesan fries or sweet potato fries +1.

Please ask your server about Gluten-Free and Vegetarian options.

RED

Pinot Noir- Ken Wright, Willamette Valley ’21                12/48

Pinot Noir- Seaglass, Santa Barbara County ’20                9/36

Pinot Noir- Talbott Kali Hart, CA ‘19                                        52

Pinot Noir- Paul Hobbs Crossbarn, Sonoma CA ‘20              56

Pinot Noir – Belle Glos “Dairyman” RRV ’20                          82

Pinot Noir- Domaine Serene Yamhill Cuvee, OR ‘19             90

Merlot- Decoy, California ’19                                             12/48

Merlot- Rombauer, Carneros CA ‘18                                       70

Bordeaux blend – Chateau Fontenile, FR ‘19                     7/28

Bordeaux blend – Chateau Lassegue “grand cru” FR ‘18  108

Zinfandel – 7 Deadly Zins, Lodi “18                                     8/32

Zinfandel- Mount Peak Rattlesnake, Sonoma CA ‘19           68

Red Blend- The Prisoner Unshackled, CA ‘21                     9/36

Red Blend- Orin Swift Machete, Napa CA ‘19                        82

Sangiovese Blend- Brancaia Tre, Toscana ’19                 10/40

Petit Sirah- Petite Petit, Lodi ’19                                        12/48

Malbec- Terrazas, Argentina ‘20                                         8/32

Cabernet- Juggernaut “Hillside”, California ‘19               11/44

Cabernet- Annabella, Napa ’20                                          13/52

Cabernet- North by Northwest, WA ‘15                                 48

Cabernet- Orin Swift Palermo, Napa CA ‘20                          84

Cabernet- Frank Family, Napa CA ‘19                                     98

Cabernet – Caymus, Napa ’20                                               170

Cabernet- Nickel & Nickel Branding Iron, Napa CA ‘19      175

WHITE

Moscato- Menage d Trois                                                     7/28

Rose- La Charmel, Provence ’20                                          9/36

Sauvignon Blanc- Whitehaven, Marlborough NZ ’21      10/40

Sauvignon Blanc- Matthew Fritz, North Coast ’19          11/44

Sauvignon Blanc – Jayson by Pahlmeyer, Napa ’20              62

Sancerre- Jean-Jaques Auchere, Loire Valley FR ’21       15/60

Bordeaux Blanc – Chateau Fontenile, FR ‘20                     8/27

Albarino Blend- Terras Gauda, Spain ’20                          12/48

Vinho Verde – Costa Do Sol, Portugal ‘nv                           6/24

Pinot Grigio- La Fiera, Delle Venezie IT ‘21                         8/32

Pinot Gris- Joel Gott, Willamette Valley ’21                     10/40

Riesling- Schmitt Sohne, Germany ‘20                                9/36

Chenin Blanc- Chappellet “Pritchard Hill” Napa ’20           108

Chardonnay – Carmenet, California ’20                             6/24

Chardonnay- Raeburn, Russian River Valley ‘20             10/40

Chardonnay- Steele Cuvee, CA ‘20                                    13/52

Chardonnay-Paul Hobbs Crossbarn, Sonoma CA ‘20           56

Chardonnay- Frank Family, Napa CA ‘19                               72

Chardonnay- Rombauer, Napa CA ‘20                                   75

SPARKLING

Prosecco- Bellafina, Italy                                                     10/40

Cava- Castellar, Spain                                                            9/36

Rose- Lucien Albrecht, France                                            10/40

Brut Blanc de Blanc- Francois Montand, France                   36

Blanc de Blanc- Schramsberg, CA                                            80

Brut rose- Schramsberg, CA                                                     84

Brut – Veuve Cliquot, France                                             19/95

House Cocktails

Vincent Man Gogh

Manifest Citrus Vodka | Lillet Blanc | Mango Juice | Lemon | Simple | Orange Juice |Prosecco  12.

Ember Rose

La Puritita Verda Artisan Mezcal| Four Roses Yellow | Grapefruit | Lime | Agave Nectar | Sparkling Rose 13.

Matcha Libre

Camarena Reposado | Cointreau | Domaine de Canton | Lemon | Matcha-Mint Simple 12.

St. John’s Sour

Whistle Pig Biscottis/bb’s Single Barrel Rye | Lemon | Simple |  Orange Juice |Petite Petit  16.

Tea Thyme

Four Roses Yellow | Sweet Tea Simple | Lemon 12.

Spill the Tea

Captain Morgan | Domaine de Canton| Lemon | Simple | Thai Tea | Sweetened Condensed Milk 13.

Float like a Butterfly

Manifest Botanical Gin | Elderflower| Lemon | Butterfly Lavender Simple |Prosecco  12.

Duval Daiquiri

Plantation Pineapple | Lime | Simple 12.

Coconut Margarita

Camarena Blanco | Lime | Simple| Orange Bitters | Coconut Cream

Classic Cocktails

Old Fashioned

Bulleit Bourbon | Sugar | Bitters 12.

Cowford Classic

Manifest Vodka or Gin – Done the way you like it! 12.

Aperol Spritz

Aperol| Prosecco| Club Soda 10.

904 Mule

Manifest Vodka| Ginger Beer| Lime 11.

Biscottis Barrel Manhattan

Biscottis 10yr Whistle Pig | Sweet Vermouth | Spiced Bitters 16.

Night Caps

Espresso Martini

House-made Vanilla Vodka |Trader Vic’s Chocolate| Bailey’s | Espresso 12.

Café Cubano

Ron Zacapa Rum | Espresso Simple | Antica | Chocolate Bitters 12.