Click to View:
Dinner Menu 5-04-24
SMALL PLATES
Parmesan Herb Focaccia (v) - 6
whipped honey butter & fennel salt
Local Cheese Board - 21
served with seasonal preserves & Housemade seeded crackers
Spinach and Asparagus Cream Soup (v)(gf) - 9
bronze fennel & toasted almonds
Grilled Asparagus Salad (gf) - 12
Crispy Prosciutto, Confit tomato vinaigrette, crouton, watercress & fried sage
Chopped Salad (v) (df) - 12
bok choy, spinach, orache, soy pickled egg, shaved radish, scallion, & szechuan lime vinaigrette
Oven Roasted Fingerlings (gf) (df) - 9
chickpea bagna cauda, pickled celery, & fried Tarragon
Ramp & Potato Pancake - 15
braised cremini mushrooms, apple mustarda & onion crema
Chicken Liver Mousse - 15
toasted milk bread, apple ginger sumac jam & kale fruikake
Steamed Pork Buns (df) - 12
Scallion Vinaigrette & Spiced Peanuts
Kimchee Okonomiyaki (v)(df) - 15
sunnyside egg, pickled beet and radish slaw, spinach kimchee, & sambal aioli
Neapolitan Flatbread (V) - 21
lamb & beef bolognese, herbed ricotta, herb oil, parmesan, oregano & basil
Seafood Cappellacci - 26
Smoked Seafood mousse, Linguica, Bouillabaisse broth & focaccia crostini
ENTREES
Moroccan Squash & Couscous (V) - 28
Grilled Carrots, coconut coriander soubise, Beet HArissa, spiced pepitas & cilantro
Five Spice Smoked Chicken (gf) - 32
creamy polenta, grilled eggplant, charred green onion and ramp relish & demi glace
Steamed Trout (gf) - 36
leek & mushroom congee, shaoxing black bean butter sauce, scallion & cilantro
Spinach & Gouda Stuffed Pork Chop (gf) - 41
chorizo whipped potato, glazed carrots, & cherry pork jus
DESSERT
Cherry Clafoutis (v) - 12
chocolate sauce, almond whipped cream, & candied orange
Peach Blossom Coconut Panna Cotta (V)(gf) - 11
orange marmalade & coconut crumble
Lemon Cake (v) - 12
raspberry tea mousse, caramelized almonds & honey citrus sauce
(df)-Dairy Free (gf)-Gluten Free
(v)-Vegetarian (V)-Vegan
*Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness*