Cheese, Charcuterie and Accoutrements

Pick 3 for $12, 5 for $18, or buy the board $ 35

Fra’Mani Charcuterie

Salame Calabrese-
Italian wild fennel seed, chili flakes, sweet and hot Calabrian pepperoncini

Spicy Cappicollo-
fragrant with a smooth texture and flavor

Salame Nostrano-
Meaning “our own”, nostrano is coarsely ground, mild and sweet

Smoked Pancetta-
Hand trimmed and salted, hickory smoked

Artisan Cheese by the Ounce

P’tite Basque (sheep) – Wester Pyenees, France.  Firm yet supple, with notes of fresh pressed olives and nuts.  Pair with Demartino Syrah.                                                                                                             L’Etivaz AOP, AOC (cow) – Vaud Alps, Switzerland.  Herbal, floral, lingering smoke, sweet finish.  Chewy, yet yielding.  Pair with Austerity Pinot Noir.                                                                                 Drunken Goat – Murcia Spain.  Slight acidity, sweet and smooth, subtle fruit notes.  Pair with Aviary red blend.                                                                                                                                                   Blue Cashel (cow) – County Tipperary, Ireland.  Pronounced, earthy, notes of caramel and cedar, spicy finish.  Pair with Husch Chenin Blanc.                                                                                                  Sbrinz Alpage AOC (cow) - Slow Food certified.  Tasted of toffee, sweet pineapple.  Pair with Cracklin Savie.



house pickled vegetable medley

House Kimchi-
Green cabbage, Korean chilis, daikon

Tasmanian Leatherwood Honey-
Candied texture, spice aromas

Wildflower Honey-
Sweet and floral

Balsamic Cipollini Jam-
pickled onion, balsamic, and honey

Mixed Berry and Fruit Jam

*Berry and fruit selections change frequently, check with your server for today’s ingredients

Snacks & Sharing


Rapini Sauté   7

spicy red pepper and butter sauce, toasted almonds


Butternut Squash Salad   8

feta, candied pecans, spinach, poached pear vinaigrette


Bison Meatballs   12

smoked demi-glace, tomato braised local kale, midnight moon


Braised Pork Belly   10

warm fig compote, fresh sorrel


Escargot     13

braised in tarragon and mustard, mashed potatoes, blistered carrots, apple chips


Risotto Nero      9

carnaroli in cuttlefish ink, sauté of zucchini and squash, ewephoria


Steamed Clams    10

pancetta, herbs, white wine, bell pepper


Silo Burger  13

caramelized onions, cheddar, lettuce, tomato, pickle chips, fries


Baked Cheese Salad 11

goat cheese marinated in herbs and olive oil, baked in bread crumbs, beets, parsnips, cherries, romesco


Bacalao andCorn Fritters 8

served with remoulade, dill, and lemon

*please ask your server for Chef’s features entrée.




Margherita Flatbread  11

san marzano tomatoes, red onion, mozzarella, garlic oil, arugula

add charcuterie $2


Creek Stone Short Rib Flatbread  12

house barbeque sauce, smoked shallots, cilantro, cheddar


Chicken and Hummus     13

tandoori confit chicken, white grapes, dried tomatoes, spinach, goat cheese





mac n cheese

seasonal vegetable


mashed potatoes


Dessert Course

Ice Cream Flavor Of The Day  5
two scoops of the chef’s flavor of the day

Cake Of The Moment  6
freshly made in house

Baked Fruit Tart 6