5

Marinated Olives

lucques, picholine  and niçoise olives, with chili, orange, fennel and pearl onions

6

Cracker Jacque

candy coated popcorn, marcona almond, peanuts

6

Pommes Frites

served with aïoli

13

Deviled Eggs w/ Caviar

caviar, chives

13

Fondue

gruyere, raclette, white wine, garlic, toast points, gherkins

18

Cheese Board

served with Farm to Market whole wheat rosemary crackers and fruit preserves

Tomme de Basque - cow's milk  //  Basque Country, FR
Penta Creme Blue- cow's milk // Wisconsin

Jason Wiebe ‘Cottonwood River’ Cheddar - raw cow’s milk // Durham, KS
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14

Crab Cakes

jumbo lump crab meat, shallot, herb, bell pepper, lemon, spicy aioli

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14

Shrimp Cocktail

seven poached shrimp & horseradish cocktail sauce

9

Salade

greens, seasonal vegetables, devilled egg, sparkling wine vinaigrette

9

Butternut Apple Soup

roasted butternut squash, autumn crisp apples, curry, granola, vegan coconut ricotta

10

Pear Goat Cheese Salad

local pears, arugula, goat cheese, candied pecans, balsamic vinnegeratte

9

Grilled Cheese

comte cheese, white cheddar cheese, toasted

12

Croque Madame*

fantasma's finest pit ham, comtè, dijon, sunny egg

12

Croque Monsieur*

fantasma's finest pit ham, comtè, dijon, mornay sauce

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11

Chicken Sausage and Roasted Grapes

garlic chicken sausage, balsamic roasted grapes, shallot

6

Pumpkin Spice Creme Brulee

fall spice custard, pumpkin butter, bruleed sugar

7

Coconut Pecan Pie

coconut pecan custard, whip cream, caramel

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

A 20% Hospitality Fee will be included on all tabs, to ensure livable, competitive compensation for all staff.

No split checks for parties of 6 or more.