11.11.18


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Cheese Plate, burrata, toasted hazelnuts, fermented fennel, black sesame (gf) 13

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Bread & Butter 4

Marinated Olives (gf/df) 5

Cabbage Salad, peanuts, herbs, aji dolce nuoc cham (gf/df) 9

Mixed Beet Salad, shallots, parsley, sherry vinaigrette, chevre (gf) 13

Duck Liver Pate, parsley salad, grilled bread,  (df) 14

Fried Fingerling Sweet Potatoes, dashi aioli (gf) 10

Roasted Acorn Squash, chimichurri, goat feta (gf) 9

Green Tomato Salad, bacon vinaigrette, red onion, herbs (gf/df) 12

Sauteed Greens, serrano chilies, rasoted garlic, anchovies (gf/df) 9

Parisienne Gnocchi, veal ragu -OR- vegetable bolognese, Piave 18

Roasted Cauliflower, aji dolce dressing (gf/df) 13

Mole Chicken Thigh, fermented carrots, crema (gf) 10

Green Curry, butternut squash, jasmine rice, cilantro (gf/df) 17

Beer Battered Maryland Blue Catfish, tartar sauce (df) 15

Herb Brined Chicken Breast, pickled cherry jus (gf) 20

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Poached Pears, chamomile Bavarian cream (gf) 9

Carrot & Parsnip Cake, granola, cream cheese custard 9

Strawberry Ice Cream (gf) 5

Lemon FroYo (gf) 5

*Please note that this menu does not list all ingredients used in each dish. If you have any allergies or dietary restrictions please let us know and we will do our best to accommodate them.

**This menu is subject to change at any time, and may not reflect the menu being served at any given time. Please contact us to confirm specific menu items