Saturday, January 24, 2026

~DINNER MENU~

Snack Board - 16

Two local cheeses, two local charcuterie, seasonal preserves & seeded cracker

Vegetable Farro Soup (v)(df) - 8

shiitake, oyster mushrooms, spinach & herbs

Kohlrabi Salad (v)(gf) - 14

mixed greens, pomegranate seeds, chaat masala sunflower seeds & apple sumac vinaigrette

Tea & Crumpet - 16

Tea smoked chicken, baked ash bri, seasonal fruit spread, & lemon~sage vinaigrette on crumpet

Beef Cheek ~ Guajillo Pierogi - 15

potato, squash puree & cotija

Steamed Pork Buns (df) - 13

Scallion vinaigrette & spiced peanuts

Roasted Rainbow Carrots (v)(gf) - 14

arugula, whipped herb chevre, toasted hazelnuts & brandy infused honey

Scallion Cracker - 14

chorizo, braised leeks, lemon ricotta & salsa verde

Confit Duck (gf) - 16

Braised purple cabbage, rutabaga puree, arugula & orange vinaigrette

ENTREES

Fried Oyster Mushroom (v) - 24

Braised cabbage, Leek, Squash puree & miso aioli

Humba (gf)(df) - 26

Filipino Braised pork, Scallion rice &red cabbage slaw

Braised Beef (gf) - 30

curry dal, citrus yogurt & crispy lentils

DESSERT

Chocolate Pot de Creme - 13

malted whip cream & vanilla shortbread cookie

Banana Bread Pudding - 14

vanilla creme anglais & caramel sauce

Apricot ~ Coconut Panna Cotta (V)(gf) - 12

orange ~ thyme preserves & cinnamon ~ Nutmeg crumble

(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*