The Roosevelt Room Menu

Caramelized Pecans, Almonds, and Cashews with Cayenne, Thyme, and Cumin (vg, gf)

Italian and Greek medley with Olive Oil, Orange Peel, and Rosemary (v, vg, gf)

sliced seasonal vegetables cured in our house apple cider pickle brine (v, vg, & gf)

shredded and baked golden potatoes topped with crème fraiche and chives (vg)

housemade puréed chicken liver mousse on toasted baguette with divina fig spread

Smashed Avocado, Sourdough, Rosemary-Garlic Butter, Fried Onions, Toasted Sesame Seeds, Red Pepper Flakes, Lemon Zest, Salt, Pepper (vg). options available

Warm Housemade Hummus with Garlic Olive Oil, Roasted Red Bell Peppers, Cucumbers, Carrots, and Toasted Pita Bread (v, vg, gf without bread)

Spinach and Arugula mix, Chèvre, Sweet and Spiced Nuts, Grapes, Salt and Pepper, Honey-Dijon-Balsamic dressing (vg, gf)

Three Artisinal Cheeses compliments of Antonelli's, served with Crostini and accompaniments (vg)

Three Artisinal Cheeses and four Epicurean Meats compliments of Antonelli's, served with Crostini and accompaniments

Served with Chips or House salad, Sourdough bread with Gouda and Mild Yellow Cheddar (vg)

two scoops of amy’s cold pressed vanilla ice cream topped with your choice of pedro ximénez sherry, amaretto, espresso liqueur, or frangelico (vg & gf)

Lime Cheesecake drizzled with Strawberry-Mezcal compote on crunchy Graham Cracker crust (vg)