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market crudo, seasonal garnish  MP

bologna sandwich, fried egg, brioche, mustard aïoli 9

pork belly, chow chow, pepita oil 10

bitter greens salad, mustard vinaigrette, shallot, “fried” egg,  pecorino 9

beef tartar, brioche bun, tarragon, mustard seed, shallot  12

pumpkin soup, carne seca de pato, pepitas 8

beet napoleon, northern lights  mousse, saba, hazelnut  11

char siu pork jowl, vermicelli noodle, chiles, garlic, herbs 10

charcuterie to share 16


corzetti, oxtail ragu, sage, sarvecchio cheese 22

head cheese bolognese, pappardelle 21

gnocchi, leek and gruyere fondue, jambon royale, spicy greens 18


cassoulet, white beans, pork belly, duck confit, house sausage 25

pan seared scallops, coconut basmati, lobster curry broth, crispy ginger, micro cilantro 28

roasted duck breast, parsnip, sunchoke,  black garlic sauce 27

braised short ribs, onion glaze, potato purée, roasted carrot, horseradish 28

cote de bouef,  40 oz bone-in, peterson farm ribeye (for two) 58

whole roasted foie gras, apple, shallot, fingerlings (to share) 175


potato purée 6

white cheddar and chive drop biscuits   5

brussels sprouts, preserved lemon 6 


chef’s 5-course 65 + wine pairings 30

whole table participation required