Our Menus
Our menus change every day - but this is a good sampling of what we have seasonally. Check back frequently for updates to each of the menus, as we try to keep it consistent with what we have at the restaurant.
february
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Side
Snack
executive chef logan cox
ripple is committed to featuring local, seasonal ingredients from the following sources:
path valley farms | tuscarora co-op | lancaster farms fresh | the fresh link | shenandoah co-op | northern neck fruit & vegetable | davon crest II | horst farms | trickling springs creamery
** consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness especially if you have certain medical conditions. please inform your server of any allergies you may have.
Cheese
each 5 • 3 for 13 • 5 for 18 • 7 for 23
Goat
Sheep
Cow
Washed Rind
Blue
Charcuterie
3 for 17 • 5 for 24 • 7 for 31
excluding jamon ibericoHam
Salumi
House Made
* unpasteurized
Dessert
After Dinner Wine
Espresso
cafe pronto "sweet cheeks"
French Press • 8
cafe pronto, annapolis md
fruit & floral aromatics, followed by strawberry, orange, & apricot; vivid acidity, creamy body, lingering finish
strawberries, chocolate & black currant, creamy full body
organic, fair trade
chocolaty, with hints of almond, balanced & sweet with mellow acidity
organic, fair trade, bird friendly
chocolaty cup with hints of almond, smooth, sweet & great balance
organic, bird friendly
chocolate, almond & cinnamon aromatics, sweet, mellow, & balanced
We feature small production wineries with a focus on
(S)ustainable, (O)rganic and (B)iodynamic practices
sparkling
rosé
white
red
sparkling
white
loire, rhone & southern france varietals
burgundy varietals
german varietals
italian varietals
spanish varietals
red
burgundy varietals
rhone varietals
spanish varietals
italian varietals
bordeaux varietals
zinfandel
indigenous u.s. varietal
draft
large format
bottle
