Saturday, April 25 2025

SMALL PLATES

Snack Board - 16

2 Local cheeseS & charcuterie served w/ seasonal preserves & seeded cracker

House Made Bread Board (v) - 12

Mini Croissant, Sourdough focaccia, & herb naan w/ seasonal spread

Lentil Soup (V) - 6

herb oil & microgreens

Roasted Beet Salad (v)(gf) - 12

Mixed greens, goat cheese, Orange garlic vinaigrette & spiced hazelnuts

Mushroom Flatbread (v) - 14

caramelized onions, arugula pistou, & balsamic reduction

Mushroom Tortellini (v) - 20

Charred pearl onion & Parmesan ~ Basil broth

Herb Brioche Crostone (v) - 12

spinach ramp ragout & mascarpone

Steamed Pork Buns (df) - 12

Scallion vinaigrette & spiced peanuts

Pork Dan Dan Noodles (df) - 18

chili pickled red onion & carrot, chive scallion slaw, chili oil

Add Pickled quail egg $2.50

ENTREES

Charred Leek Risotto (v)(gf) - 28

marinated beets, red wine reduction, & herb oil

Herb Roasted Chicken (gf) - 32

cauliflower puree, herb roasted potato & salsa verde

Seared Branzino (gf) - 30

tricolored quinoa, chili cucumber & lemon brown butter vinaigrette

Lamb Two Ways (gf) - 30

Pomegranate Molasses glaze, braised cabbage, & mediterranean couscous

DESSERT

Peach Blossom Coconut Panna Cotta (V)(gf) - 12

hibiscus beet gelee & lavender crumble

Mixed Berry Galette - 13

malted whip & local honey drizzle

Salted Caramel Chocolate Tart - 14

Tropical sauce & orange whip

(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*