Friday, April 24, 2026

~DINNER MENU~

Snack Board - 16

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

Cabbage & Mushroom Soup (gf)(df) - 8

scallion vinaigrette, micro greens

Seasonal Salad (gf)(v) - 14

spring mix, radish, pickled red onion, sunflower seeds, blue cheese crumble, charred leek vinaigrette

Steamed Pork Buns (df) - 13

Scallion vinaigrette & spicy peanuts

Shrimp & Salmon Roulade (gf*) - 16

roasted beets, herb ricotta, everything seasoning, mixed pickle, greens & orange~rye vinaigrette

Gnocchi Bolognese - 17

Herb Gnocchi & grated grand cru surchoix

Samosa Chaat (v) - 15

apple berry chutney, citrus yogurt, spring mix salad

Turnip Cake (gf) - 15

seared pork belly, bok choy & char sui

ENTREES

Saag Paneer (v)(gf) - 24

spiced chickpeas, sauteed spinach, charred brussels & scallion rice cake

Mediterranean Beef & Couscous - 30

roasted veggies, mixed pickles, hummus, citrus yogurt & Naan

Tikka Masala Chicken - 26

jeera rice, citrus yogurt & naan

Seared Cod (gf)(df) - 32

curried sweet potato puree. roasted brussel sprouts & sunchokes, crushed pepitas & mint chutney

DESSERT

Vanilla Panna Cotta (V)(gf) - 12

coconut milk, Blueberry & Sultana Compote & cinnamon nutmeg crumble

Strawberry Galette - 13

vanilla whipped cream & chocolate espresso sauce

Maple Creme Brûlée -13

vanilla whipped cream & cardomom crumble

df . dairy friendly. gf . gluten friendly v . vegetarian V . vegan

* indicates that it can be made upon request

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness