DINNER MENU

 

Small Plates

Asparagus Tart · 09

Almond, Chardonnay, Dulce De Leche

 

 Seasonal Salad · 09

       Local Greens, Vegetables, Vinaigrette

 

Poached Egg · 12

Rabbit Porchetta, Frisee, Purple Mustard

 

Seared Foie Gras· 16

Coconut, Almond, Banyuls Vinegar

 

Beef Tartare · 13

Crepe, Ramps, Egg Yolk

 

Lamb Meatballs · 12

Onion Jus, Dates, Jalapeno

 

Ditalini · 14

Italian Sausage, Fennel, Garlic

 

Spring Risotto · 16

Basil, Pecorino, Spring Veg

 

Agnolatti · 14

Mushroom Nage, Ricotta, Ramps

 

Steam Buns · 12

Duck Confit, Chili BBQ, Cabbage

 

Shrimp Dumpling · 12

Bok Choy, Scallion, Chili

 

Boudin Blanc · 13

Chicken, Potato, Mustard

 

Tostada · 15

Bay Scallops, Salsa Verde, Creme Fraiche

 

Pork Belly · 14

Broccoli Rabe, Ginger, Gochujang

 

   Oysters · 17/30

     daily mignonette

 

    Cheese

     3 for $15 / 5 for $21

 

               Chef’s Board · 16

  daily selection

 

 

Consuming raw or under cooked food may increase your chances of food borne illness. Please inform your server of any food allergies

 

 

 

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