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MENU


STARTERS

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

smoked sturgeon, leek crema, melba, pickles     13            

white bean soup, duck confit, crouton     8

leek and mushroom tart, goat cheese, watercress      10

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

charcuterie to share     16

PASTA

corzetti, oxtail ragu, sage, sarvecchio cheese      22

cavatelli, sausage ragu, ricotta     21

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

ENTREÉ

choucroute garnie, knockwurst, smoked pork loin, pork belly, mustard     25

roasted ham wrapped monkfish, pimentón and fennel risotto     29

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

crispy curried cauliflower, beluga lentils, sweet garlic and chile sauce     18

cote de bouef,  40 oz bone-in, peterson farm ribeye (for two)     65

SIDES

fingerling potatoes, duck fat, aioli     7               

white cheddar and chive drop biscuits    5

brussels sprouts, preserved lemon     6  

 

TASTING MENU

chef’s 5-course 65 + wine pairings 30

whole table participation required