The Local Sixty-Three

Crispy farm-raised chicken wings tossed in our signature house spicy glaze, served with fresh celery sticks and chunky blue cheese dressing.

Trio of soft corn tortilla tacos featuring slow-braised local beef, pickled red onion, fresh cilantro, and creamy avocado salsa verde.

Creamy fresh burrata cheese served with seasonal heirloom tomatoes, aged balsamic reduction, basil oil, and toasted artisanal rustic bread.

Juicy local farm-raised beef patty, melted Vermont cheddar, crispy bacon, caramelized onions, and garlic aioli on an artisan brioche bun with hand-cut fries.

Pan-seared fresh Atlantic salmon fillet finished with herb butter, served alongside roasted garlic mashed potatoes and sautéed local asparagus.

Tender organic chicken breast marinated in fresh garden herbs, served over creamy polenta and roasted seasonal vegetables.

12-hour slow-roasted beef short ribs glazed in our house bourbon BBQ sauce, served with crisp homestyle coleslaw and hand-cut fries.

Handmade ribbon pasta tossed in a rich, slow-simmered local beef and red wine ragù, topped with freshly grated Parmigiano-Reggiano.

100% blue agave tequila, premium Cointreau, fresh-squeezed lime juice, and pure organic agave nectar with a sea salt and Tajín rim.

Crisp and refreshing Mexican pale lager on draft, served ice cold with a fresh lime wedge.

Handcrafted lemonade made with freshly squeezed lemons and a delicate infusion of organic culinary lavender syrup.

Chef's daily rotating warm soup crafted from fresh local seasonal vegetables and aromatic garden herbs.