spicy pesto sauce, pepper jack cheese, cippolini onions, tender steak, with a serrano cream, aleppo, and micro cilantro garnish
crispy yam fry wedges with house made yogurt sauce, honey, chili pepper and scallions
finch’s own beer battered fries, sliced green olives,
shredded short rib, pickled red onion, candied jalapeno, and cilantro. Topped with a serrano cream sauce
warm, breaded and seasoned cheese curds with a side of house made ranch and pomodoro sauce
tender squid, fried to a golden brown served with a side of house made tartar sauce, pomodoro sauce and fresh lemon
romesco, monterey jack cheese, black olives, prosciutto and peaches. Topped with a balsamic glaze and arugula
steamed pork potstickers served with a honey hoisin dipping sauce
three house made empanadas baked with ground beef, red bell pepper, onion, and potato. Topped with a sriracha crema drizzle
warm, breaded and coated in nashville hot sauce. Garnished with scallions
fried brussels sprouts, tossed with mustard aioli and topped with crispy capers, shallots and a farm egg
fresh mozzarella, pomodoro sauce, and roasted tomatoes. Topped with chopped basil and a balsamic reduction
chickpea hummus with a side of sliced bell pepper, cucumber, carrot and warm flatbread
half of a pineapple filled with ahi tuna, pineapple, cucumber, jalapeno, avocado, and aleppo garnished with micro cilantro and wonton chips
three beef sliders with swiss cheese, grilled onions, and garlic aioli. Served on brioche buns
napa cabbage, grilled chicken, snow peas, shredded carrots, scallions and chopped peanuts tossed in a peanut soy and chile vinaigrette
hand torn butter leaf lettuce, red quinoa, thinly sliced red onion, fried artichoke hearts, goat cheese, tossed in a lemon and mustard seed vinaigrette
mixed greens, candied walnuts, peaches, black grapes, strawberries, feta cheese, and a pistachio vinaigrette
romaine lettuce, parmesan, capers, crostini toasts, tossed in a caesar dressing
roasted pine nuts, farro, apple slices, goat cheese with parsley, candied pecans and spinach tossed in a yogurt, honey and spinach dressing
fresh mozzarella, heirloom tomatoes, and basil leaves topped with a balsamic glaze and hawaiian pink salt
hand rolled spinach pasta with a smoked onion cream sauce and summer herbs
bone in chicken over buttered wild rice with yellow corn, red bell pepper, pineapple and our housemade bigarade sauce
fennel roasted and panfried with confit bokchoy, with miso cream, and forbidden rice
with shaved asparagus, cherry tomatoes, zucchini, shiitake mushrooms in a truffle oil cream sauce. Topped with shredded parmesan cheese
11 oz succulent grilled ribeye with a side of diced buttery yukon gold potatoes, roasted green beans, cipollini onions, garlic cream sauce and topped with herbed butter
8oz tenderloin filet with celery root puree and romanesco broccoli. Topped with a peppercorn au poivre sauce
pan sauteed salmon filet served over a white wine risotto and red beet puree. Topped with thinly sliced zucchini and a crispy parmesan chip
sliced pastrami, swiss cheese, sauerkraut, and chipotle crema served on marble rye bread with a dill pickle spear
(choice of house fries or mixed greens)
shredded tenderloin, swiss cheese, cremini mushrooms and caramelized onions on an onion brioche roll.
Served with a side of horseradish and au jus
(choice of house fries or mixed greens)
8oz house grind, provolone cheese, garlic aioli, teriyaki sauce, candied bacon, grilled pineapple, butter lettuce and heirloom tomato
(choice of house fries or mixed greens)
8oz house grind, cheddar, garlic aioli, bacon jam, tomato, lettuce (add sunny up egg/add bacon)
(choice of house fries or mixed greens)
crispy buttermilk chicken, over basmati rice and
spicy coconut curry, garnished with a maple drizzle and scallions
sauteed kale, broccolini, artichoke hearts, red quinoa, garbanzo beans, shaved asparagus, and cherry tomatoes. Topped with fresh sprouts
14oz bone in lamb shank over cheesy polenta and sauteed spinach. Topped with a red wine lamb broth
with forbidden rice, and rainbow carrots. Garnished with parsley oil and a lemon ginger dressing
baked and fried pork belly over basmati rice, cashews, bean sprouts, celery, fresno red chili and shishito peppers, shiitake mushrooms with an oyster and teriyaki sauce. Topped with a sweet dijon mustard
grilled chicken, mozzarella, oven roasted tomato, pesto, ciabatta
(choice of house fries or mixed greens)
sliced salami, ham and provolone cheese, caramelized onions, arugula and pepperoncini’s with a dijonaise and olive and pepper spread served warm on a focaccia roll
(choice of house fries or mixed greens)
blackened chicken, swiss cheese, heirloom tomatoes, seared anaheim green chili, sriracha mayo and arugula on ciabatta
(choice of house fries or mixed greens)