Fresh maine lobster, sauteed shallots, cheddar and gruyere cheese topped with herbed panko breadcrumbs and baked to bubbly.
3 cheese dip blended with kale, chard, spinach and artichoke hearts, topped with goat cheese served with grilled pita and veggie sticks.
Gluten-free. Our signature chorizo stuffed medjool dates wrapped with applewood smoked bacon over a roasted red pepper sauce.
Co made ashley cheese served with house jam, fresh fruit and toasted ciabatta.
Original or cajun rub.
Pink pepper and black sea salt crusted ahi tuna seared and served over a seaweed salad, wasabi-hosin sauce and micro greens.
Gluten-free. Grilled calamari tossed with lemon and olive oil - over crispy potatoes, applewood bacon, pepperoncinis and a paprika aioli.
Original or cajun rub.
Our signature chorizo stuffed medjool dates, wrapped with applewood bacon and served over a roasted red pepper sauce.
Black bean, sweet cornand serrano chili stuffed fritters served over a chipotle and lime cream sauce with fresh cilantro.
Grilled calamari tossed with lemon and olive oil - over crispy potatoes, apple-wood bacon, pepperoncinis and a paprika aioli.
Cheese dip blended with kale, chard, spinach & artichoke hearts, topped with goat cheese served with pita & veggie sticks.
Co made cows milk ashley cheese served with house jam, fresh fruit and toasted ciabatta.
Gluten free. Pureed with tomatoes, fennel, coconut milk, garnished with red chili flakes.
Gluten free. Mixed baby greens, sliced roasted beets, smoked almonds, Haystack Mountain goat cheese crumbles and a honey-sherry vinaigrette.
Butter lettuce served with our champagne-shallot vinaigrette, carrots, cucumbers and fried capers.
Baby kale tossed with a basil-Caesar dressing, fried mozzarella, roasted cherry tomatoes and a fennel-grana padano tuille.
Gluten-free. Sauteed spinach, bacon and a mushroom medley with an apple cider vinaigrette, spiced nuts and shaved grana padano.
Choice of grilled NY steak, chicken, pork belly or veggie with house pickled vegetables, pickled serranos, lettuce, mint, cilantro, hoisinand tahini aioli on a hoagie roll.
Seared pork belly with Swiss cheese, caramelized onion and creme fraiche on a hoagie roll, with au jus.
Applewood smoked bacon, lettuce and tomato with garlic aioli.
4 oz grilled salmon, butter lettuce, tomato and a curried aioli.
Fresh sliced roasted turkey breast, vermont white cheddar, tomato, avocado and a pesto aioli.
Blackened NY steak, salmon, chicken or veggie with lettuce, tomato and a cajun remoulade on a hoagie roll.
Brie, gruyere and white cheddar cheeses with sliced apple, arugula and green onion.
Choice of any sandwich and a cup of soup or 4580 house salad.
Black bean veggie 'patty', lettuce, tomato and cucumber-tzatziki sauce in a pita.
A juicy green ranch 1-2 lb burger topped with caramelized onions, crisp lettuce, tomato + garlic aioli on a fresh rosemary kasier roll.
Pink pepper and black sea salt crusted ahi tuna seared and served over a seaweed salad, wasabi-hosin sauce and micro greens.
Grilled beef tenderloin served over a quinoa tabbouleh salad with a cucumber-tzatziki sauce and grilled pita.
Grilled andouille sausage and garlic-rosemary mashed potatoes covered in a smoky tomato-shrimp creole sauce.
Slow braised pork belly, pan seared & served with a tart cherry-pistachio purée, roasted fennel, radish & apple slaw.
Sautéed pei mussels with leeks, garlic, white wine, parsley & a touch of butter.
Fresh maine lobster, sautéed shallots, cheddar & gruyere cheese topped with herbed panko breadcrumbs & baked to bubbly.
Served with our house caramel sauce.
Green ranch hand-cut NY strip steak grilled, served with 4580 frites, 4580 salad and topped with horseradish crème fraiche or house herb butter.
Roasted bone-in chicken breast with a Spanish chorizo, chicken, mussel and shrimp paella, served over sautéed greens and red bell peppers.
Bone-in coffee and stout braised bison with pearl onions, carrots and broccolini over creamy rosemary-garlic mashed potatoes.
Sustainably farmed norwegian salmon, served over fingerling potatoes, sautéed greens, mushrooms and leeks, finished with a port wine reduction and horseradish crème fraiche.
Two 4oz grilled bone-in colorado lamb chops topped with a lemon-mint salsa and served over a medley of sautéed chayote squash, mushrooms, cherry tomatoes and barley.
Pan seared diver-caught scallops over cauliflower purée with sautéed broccolini, radishes and shallots, topped with a tarragon-tomato compote.
Creamy arborio rice generously topped with broccolini, corn, kale, chard, garlic and red bell pepper.
Earl grey, assam.
Chamomile, peppermint, rooibos, forbidden fruit (caffeinated), silver chai (caffeinated).
Sencha, white peony, ti kuan yin.
A juicy green ranch 1/2 lb burger topped with caramelized onions, butter lettuce, tomato & garlic aioli on a fresh rosemary kasier roll, with fries.