diced chicken, pepper jack cheese, red onion, and bell pepper with a spicy pesto sauce. Topped with fresh arugula
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
steamed pork potstickers served with a honey hoisin dipping sauce
roasted brussels sprouts, tossed with mustard aioli and topped with crispy capers, shallots and a farm egg
beer brined and baked drumsticks, lightly dusted with aleppo spice. serves with a side of serrano cream sauce
a basil and chickpea hummus combo with a side of sliced bell peppers, cucumbers, celery, carrots, and warm flatbread
napa cabbage, 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
romaine lettuce, sundried tomatoes, crispy parmesan chips and chickpeas, crostini toasts, tossed in a caesar dressing
a bed of kale and mixed greens, red grapes, pepitas, pine nuts, and feta cheese tossed in a grape vinaigrette
breaded burrata cheese on a bead of leafy spinach, crispy bacon, red onion and tossed in a balsamic vinaigrette
hand rolled spinach pasta with a smoked onion cream sauce and summer herbs
breaded boneless chicken breast with a mushroom marsala sauce, broccolini and a cous cous, red quinoa and garbanzo bean medley
fennel roasted and panfried with confit bokchoy, with miso cream, and forbidden rice
rack of lamb with a pistachio herbed crust, fingerling potatoes and heirloom carrots over a port molasses reduction sauce
10 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 beef tenderloin with chimichurri, roasted asparagus, pan sauteed brussels sprouts, celery root puree, and a sesame bearnaise
pan sauteed salmon filet served over a white wine risotto and red beet puree. Topped with thinly sliced zucchini and a crispy parmesan chip
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 seasonal greens)
8oz house grind, cheddar, garlic aioli, bacon jam, tomato, lettuce (add sunny up egg/add bacon)
(choice of house fries or seasonal greens)
crispy buttermilk chicken, over basmati rice and
spicy coconut curry, garnished with a maple drizzle and scallions
sauteed english peas, snap peas, zucchini, pistachios and broccolini in a lemon verbena oil, garnished with a fennel pollen
grilled chicken, mozzarella, oven roasted tomato, pesto, ciabatta
(choice of house fries or seasonal 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 seasonal greens)
cauliflower steak, fresh mozzarella, eggplant, roasted tomatoes, and arugula with a tzatziki sauce on a poppy seed bun
(choice of house fries or seasonal greens)
