4.22.17

Dinner Bread & Butter 4

Cucumber Salad, fermented carrots, herbs, walnut oil (gf/df) 11

Fermented Vegetables (gf/df) 8

Beet Salad, pickled egg (gf/df) 9

Asparagus &Nettle Soup (gf) 9

Roasted Radishes, radish pesto, goat feta (gf) 10

Sauteed Spinach, horseradish butter, fermented vegetables, rye bread 9

Grilled Asparagus, minted goat butter (gf) 11

Chicken Rillete, herbs, pickles, toast (df) 14

Smoked Royal Trumpet Mushrooms, lentils, tomato confit (gf/df) 20

Cavatelli, pork cheek ragu -OR- vegetable bolognese, grated Piave 10

Snakehead Fish, pickled mushrooms, dashi beurre blanc 23

Szechuan Pork Ribs, cucumber relish, fried garlic (gf/df) 18

New Bay Chicken Breast, green goddess dressing (gf) 16

Lamb Shank, chickpeas, apricot harissa (gf/df) 30

Strawberry  Tart, creme mousseline 9

Black Tea Pana Cotta, poached squash, lemon (gf) 9

Strawberry FroYo (gf) 5

Coconut Ice Cream (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.