Casual Fare



Chef Rachel’s Shrimp Bisque     9

With tasty bits of Shrimp topped with smoked paprika gf

Red Dragon Noodle Bowl     8.5

Rice Noodles in a Red Asian Curry & Coconut Broth, with tender Chicken topped with Fried Shallots, Almonds, Apricots & Scallions gf

Toasted Fennel Tomato Soup     7

Creamy Tomato Soup meets delicate toasted Fennel gf


* Bistro     12

With Crispy Bacon, smothered in
our house made Beer Cheese

*Italian Bruschetta     11

Melted Mozzarella with Tomato & Basil
with a slather of Roasted Garlic aioli

* Dev’s ~ THE signature burger!     13.5

Melted Gorgonzola, Sauteed Onions
with Chipotle aioli on Ciabatta roll

* Brie & Prosciutto     12.5

A wedge of Creamy Brie & Crispy Prosciutto
in a compliment of Truffle Rosemary sauce

Served on Brioche with choice of Steak Frites or Brava Chips



Spicy Crispy Chicken Wrap     11

Crispy Chicken tossed with Sriacha Gorgonzola
With Celery slaw

Grilled Salmon Cake Sandwich     9

With Arugula and Kafir Saffron tartar
On Brioche

Chicken BLT     10.5

Chicken Bacon, Lettuce &Tomato
with Avocado dill

*Steak & Cheese Panini     12

Flank Steak, Cheddar & Caramelized Onion
with Dijon Mustard aioli

Served with your choice of Steak Frites or Brava Chips



Grilled Caesar Salad     9

With Shredded Parmesan & Caesar Dressing v

Chopped Federal     7

Greens with Tomatoes, Cucumber, Black Beans, Red Onions, Roasted Red Peppers v

Beet & Goat     10

Greens with Ruby Beets, Goat Cheese & Bacon

Tuscan Pear     13

Pear, Gorgonzola Cheese, Walnuts
atop Mesclun Greens & Prosciutto

Salad Proteins

Grilled Chicken:  6   Salmon:  6   *Grilled Flank Steak   6     Grilled Shrimp   7

Your choice of dressings: Caesar, Balsamic Vinaigrette, Avocado Dill, Chipotle Ranch, Honey Truffle Vinaigrette

*consuming raw or undercooked meats, eggs or seafood may increase your risk of foodborne illness
v:  vegetarian    gf:  gluten free


Gratuity of 19% will be added to tables of six or greater.  One check per table, however multiple payments are welcome.

This page last updated on 3-23-16
Prices and menu items subject to change at any time