SOURDOUGH GARLIC BREAD
ACME sourdough bread with herbed garlic butter and Parmesan.
SPINACH AND ARTICHOKE DIP
Spinach and artichoke cheese dip in a bread bowl.
CRISPY BRUSSEL SPROUTS
Served with Sriracha aioli.
Fresh and smoked salmon, topped with Passmore ranch roe, served with crostini’s.
Crispy chicken wings tossed in buffalo sauce, served with carrots and Roquefort dressing.
CHIPS AND DIP Caramelized onion dip and house-made potato chips.
Selections of cured meats, pates, and pickles.
Cheeses served with crackers, fig jam and grapes.
Mixture of cheese and meats, served with crackers, fig jam and grapes.
Soup & Salad
Enjoy some of our savory soup & salad dishes before the main course. Local Farm to Fork flavors in every dish.
Please ask server.
$6 cup / $10 bowl
Dino kale, torn croutons, garlicy Caesar dressing, and a boquerone.
*Add grilled Mary’s chicken $4 / Market Fish $9
APPLE AND ENDIVE
Larsen farms apples, pears, Belgian endive, buttermilk blue,
candied walnuts, fine herbs, and Champagne vinaigrette.
Roasted golden beets, beet puree, herbed goat cheese, bulls’ blood and fennel.
Field greens, fall vegetables, and red wine vinaigrette.
Chilled quinoa, delicata squash, butternut squash, toasted pumpkin seeds, dried cranberries, pomegranete, Azolla farms kale, herbed goat cheese, and maple vinaigrette.
The Perfect Dish
Pommes puree, braised cipollini onions, creamed spinach, and sauce Bordelaise.
Rocky’s chicken leg split, mac and cheese, green beans, cornbread, and herbed honey.
Apple brined pork chop, corona beans, mirepoix, braised cipollini onions, caramelized apples.
Fresh catc of the day.
Parsnip puree, pine nut tuile, crispy pancetta, brown butter, capers, golden raisin, red amaranth.
Russet potato dumpling, foraged mushrooms, chives, in a creamy sauce.
Chilled quinoa, delicata squash, butternut squash, toasted pumpkin seeds, dried cranberries, pomegranate, Azolla farms kale, herbed goat cheese, and maple vinaigrette.
ZUCCA AND SPICY SAUSAGE
House made pasta, spicy Calabrese sausage, tutto Calabria peppers, garlic, butternut squsah, delicata squash, Azolla farmsmustard greens, in a creamy sauce.
House made pasta, with a rich Richards grassfed ground beef tomato sauce and meatballs with garlic cheese sourdough bread.
House made pasta, Mary’s chicken in a lite marsala cream sauce,
tutto Calabria peppers, cremini mushrooms, and Parmesan cheese.
House made pasta, butternut squash, Brussel sprouts, pecans,
pumpkin seeds, cranberries, goat cheese, and maple brown butter.
THE IMPOSSIBLE BURGER
Little gem lettuce, red onions, avocado, tomato, champagne vinaigrette, on a brioche bun served with French fries and a pickle.
Western grass-fed ground beef, onion jam, bourbon bacon marmalade, crisp bacon, cheddar cheese, provolone cheese, arbol aioli, on a brioche bun served with French fries and a pickle.
AU JUS BURGER
Western grass-fed ground beef, Dijon mustard, caramelized onions,
arugula, Comte cheese, on a brioche bun served with French fries.
Richards grassfed ground beef, Fiscolini cheddar, little gem lettuce, “no secrets in this sauce”, red onions, tomato, served with French fries and a pickle.
Applewood smoked bacon $3
Cup of seasonal fruit $4.5
French Fries $3
Mixed green salad $3.5
Steamed Veggies $4
Coke, Sprite, Diet Coke $3
House-made lemonade $5
Fresh squeezed orange juice $5
Temple coffee French press $6
* One complimentary refill
Temple cold brew $5
Temple tea $3
Temple iced tea $3
Acqua Panna $4
S. Pellegrino $4
* THOROUGHLY COOKING FOOD OF ANIMAL ORIGIN, INCLUDING BUT NOT LIMITED TO BEEF, EGGS, FISH, LAMB, MILK, POULTRY, OR SHELLSTOCK REDUCES THE RISK OF FOODBORNE ILLNESS. YOUNG CHILDREN, THE ELDERLY AND INDIVIDUALS WITH CERTAIN HEALTH CONDITIONS MAY BE AT A HIGHER RISK IF THESE FOODS ARE CONSUMED RAW OR UNDERCOOKED.
5540 Douglas Blvd Suite 110
Granite Bay CA, 95746
PHONE NUMBER: 916-872-1517
10:00 am – 4:00 pm
Tuesday through Saturday
11:00 am – 4:00 pm
Tuesday through Thursday
4:00 pm – 8:00 pm
Friday and Saturday
4:00 pm - 9:00 pm
4:00 pm - 8:00pm
Tuesday through Saturday
2:00pm – 5:00pm