Changing daily, driven by whole animal practices and seasonal offerings.

photos: Kris Fernald

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Beginnings
 
Marinated castelvetrano & tree-ripened sevillano olives - 6
 
Nori chips & avocado-wasabi dip / sesame / shichimi togarashi - 8
 
Warm pretzels & charcuterie/ mustard / radish / cornichon - 15
 
Tempura / sunchoke / asparagus / maitake mushrooms / sansho ranch - 14
 
Scallop crudo / grapefruit / ginger / cucumber / serrano / thai basil / ikura / mint - 15
 
Steamed buns/ five spice pork / cabbage / hoisin / sriracha / jalapeño / cilantro - 14        
 
 
Firsts
 
Little gems / carrot & sesame dressing / avocado / radish / miso cream / bonito - 15
 
Chilled asparagus & spring onion soup / radish / mint / crème fraîche - 13
  
Grilled chicken tacos / grilled onion / salsa roja / avocado / crema - 16
 
Hedgehog mushroom & nettle risotto/ white wine / garlic / parmesan - 19
 
Gnocchi / pancetta / english peas / parmesan cream / sage - 19
 
Beef yaki udon / bok choy / shitake / sesame / cashew / peanut / asian pear - 19
 
Seconds
 
Roast chicken / grilled asparagus / bacon / mashed potatoes & gravy - 28
 
Red coconut curry/ eggplant / broccoli di ciccio / chayote / mushrooms / thai basil  -  25
 
Lasagna bolognese / béchamel / tomato sauce / parmesan / parsley - 24
 
King salmon / dengaku sauce / bok choy / roasted eggplant / steamed rice - 35
 
Ribeye steak/ fingerlings / brussels sprouts / cippolini onion / béarnaise - 35
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Bread & lemon-rosemary butter / Served with any course - 5

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Desserts 
 
Ganache Brownie/ salted caramel / candied cocoa nibs          13

Honey Semifreddo/ pine nut / medjool date / cinnamon        13

Olive Oil Cake / poached rhubarb / pistachio / fro-yo           13

Green Apple & Coconut Sorbets / toasted coconut             10
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Just One Cheese /Bailey Hazen blue / membrillo / toast       13