The Macintosh

Baked fresh in-house, these warm, golden honey butter biscuits are prepared following a cherished family tradition and served steaming hot.

Charred brussels sprouts tossed with candied bacon, slow-cooked garlic, and a rich balsamic reduction.

Pipette macaroni enveloped in a creamy pecorino cheese sauce and topped with toasted breadcrumbs.

Creamy burrata paired with dressed arugula, jammin' spicy tomato, and charred focaccia.

Fresh ahi tuna, shrimp, avocado, edamame, red bell pepper, jalapeño, scallions, and wontons tossed with agave ponzu and sriracha aioli.

Comforting tortilla soup featuring crispy tortilla strips, shredded white cheddar, and fresh cilantro.

Hearty red beans slow-cooked with the holy trinity, andouille sausage, and tasso ham over white rice.

A healthy chopped blend of green cabbage, red beets, grapes, butternut squash, corn, radishes, cherry tomatoes, scallions, Persian cucumber, edamame, feta, and basil tossed in champagne vinaigrette.

Mixed arugula and spinach with Fuji apples, radishes, cranberries, raisins, pickled red onion, candied pecans, pecorino, and mustard-honey yogurt dressing.

Pancit noodles, arugula, cabbage, Persian cucumber, red bell pepper, shaved carrots, cilantro, mint, green onions, salted peanuts, and tortilla strips with honey-lime vinaigrette and creamy peanut drizzle.

Your choice of simply grilled or cherry and applewood smoked salmon served atop a fresh garden salad.

Grilled portobello mushroom topped with white cheddar, arugula, red onion, tomato, and mayo on sea salt focaccia.

Classic thick beef patty with white cheddar, iceberg lettuce, tomato, red onion, local pickle, mayo, and mustard.

Slow-smoked beef brisket with BBQ-infused slaw, local pickle, and mayo on a French baguette.

Pan-seared Nordic salmon over garlic-brussels risotto, sautéed spinach, kale, and compound butter.

Blackened ahi tuna with agave ponzu, miso vinaigrette, tangy slaw, tomatoes, and bleu cheese.

Combination plate featuring rotisserie chicken breast, a half rack of baby back ribs, brother's tangy slaw, and shoestring potatoes.

Apple cider brined rotisserie chicken served with natural pan drippings, thick-cut onion rings, and buttermilk pesto.

45-day aged New York strip steak finished with bleu cheese butter and a loaded Idaho baker.

Crispy ultra-thin shoestring potatoes tossed in perfect seasoning and fresh chopped parsley.

Fresh coleslaw tossed with cilantro, scallions, and sesame oil.

Creamy southern-style grits loaded with cheddar cheese and mild jalapeño flecks.

Thick-cut onion rings with a crispy golden breading, house seasoning, and crack sauce.

Fresh spinach and kale sautéed gently in extra virgin olive oil with cabbage, garlic, and parmesan.

Flavorful orzo pasta cooked with the holy trinity, andouille sausage, and Cajun spices.

Tender grilled asparagus spears seasoned with Maldon sea salt, cracked black pepper, and compound butter.

A steaming hot Idaho baked potato topped with all the classic fixings.

Refreshing handcrafted mule cocktail available in Moscow, Kentucky, London, Mexico, Cuba, or Glasgow styles.

Prairie gin, St. Germain, lime, lemon, simple syrup, and an Aperol float.

Silver rum, lime, mint, cucumber, basil, and simple syrup.

Choice of vodka or bourbon with local cold brew, creme de moka, and simple syrup.

Deep Eddy grapefruit vodka, chamomile-lemongrass syrup, bubbles, and a candy wedge.

La Luna mezcal, strawberry-infused Aperol, lemon, simple syrup, and a candied strawberry.

Corazón Blanco tequila, fresh squeezed grapefruit, Chambord float, and a salted rim.

Chambord, Bauchant, lemonade, ginger ale, apple, lemon, lime, and orange.

Old Grand-Dad bourbon, sweet vermouth, Regan's orange bitters, and an Amarena cherry.

Sazerac rye whiskey, absinthe, Pechaud's bitters, sugar, soda water, and a lemon twist.

Tanqueray London Dry Gin, Campari, sweet vermouth, and an orange peel twist.

Mi Campo reposado, Bauchant, agave nectar, cayenne salted rim, and fresh lime.

Fresh cut pineapple infused vodka served rocks or up.

Elijah Craig bourbon, homemade brown sugar syrup, Angostura bitters, orange, and an Amarena cherry.

Sazerac rye, lemon juice, lemon zest, honey, and a caramelized lemon wheel.

Old Forester bourbon, muddled mint, blackberries, and a fresh lime squeeze.

George Dickel '8', lemon juice, egg whites, simple syrup, Syrah float, and an Amarena cherry.

Piggyback rye, Aperol, Amaro Nonino, and lemon.