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MENU


SAMPLE MENU – ITEMS CHANGE OFTEN AS SEASONAL INGREDIENTS ARE AVAILBLE

STARTERS

bologna sandwich, fried egg, brioche, mustard aïoli 9

pork belly, chow chow, pepita oil 10

pancetta wrapped peaches, mizuna, créme fraîche, oyster mushrooms, pecorino 12

sardine escabeche, fried chickpeas, almonds, radish, chile oil, orange 16

mushroom soup, gougéres, sarvecchio 9

potato salad, clams, melba, guanciale, baby leeks 12

seared foie gras, french toast, pineapple compote, rum syrup, pecans 15

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

charcuterie to share 16

PASTA

lamb tortellini, crushed zucchini, olives, squash blossoms 23

pappardelle, duck heart ragu, roasted mushrooms 21

semolina gnocchi, trotter bolognese, ricotta salata 20

ENTREÉ

pork x 3, crispy torchon, house sausage, pork belly, cabbage, potato, korean bone broth 23

roasted chicken, crawfish, sauce nantua, peas, tarragon 25

crispy cauliflower, ras el hanout, pea salad, chermoula 18

wild alaskan salmon, corn velouté, lime mayo, queso fresco 27

flat iron steak, baby leek crust, barley risotto 29

SIDES

fork crushed zucchini 5

barley risotto 6

sweet corn and white cheddar drop biscuits 5

 

TASTING MENU

chef’s 5-course 65 + wine pairings 30

whole table participation required