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Menus are posted to indicate our style, but the menu changes often, and those changes may not be reflected here. 

December 11-13

FOCACCIA sweet onion, herbs, olive oil 7

FRIES malt vinegar aioli, herbed salt 8

CASTELVETRANO OLIVES thyme, lemon, sumac 6*

LONG COVE OYSTERS fish sauce mignonette, lemon 18/36*

 

GEM LETTUCES radish, fennel, herby buttermilk dressing, pistachio 13

BEETS horseradish vinaigrette, pickled red onion, hazelnut, dill, cultured cream 11*

BUTTERNUT SQUASH SOUP salsa macha, cilantro 10*

FRITO MISTO tempura fried vegetables, chili aioli 14

BROCCOLINI almond romesco 13*

PATE house pickled vegetables, whole grain mustard, crostini 15

 

WILD MUSHROOMS polenta, arugula pesto, tallegio 28*

SCALLOPS garlic soubise, cauliflower, gremolata breadcrumb 36

MILANESE fried chicken cutlet, dijonaise, fennel salad, lemon 30

DUCK BREAST balsamic shallots, pomegranate, sunchoke, raddichio 33

HANGER STEAK chimichurri, new potato, horseradish creme, arugula 38*

 

BURGER caramelized onion, aioli, tomato, pickles, brioche bun, fries 20

cheddar 1 blue cheese 2 bacon 2

A 20% service fee will be added to all guest checks. The service fee is distributed among all hourly employees, front and back of house, who take part in service. No portion of the service fee is retained by the restaurant or its owners. We are deeply grateful for your loyalty and support.

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