Saturday June 14, 2025

SMALL PLATES

Snack Board - 16

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

Asparagus Soup (v)(gf) - 6

lemon herb ricotta & microgreens

Spring Greens Salad (v)(gf) - 12

spring peas, shaved radish, pickled red onion, crumbled goat cheese, spiced hazelnuts, & lemon vinaigrette

Steamed Pork Buns (df) - 12

Scallion vinaigrette & spiced peanuts

Cod Brandade - 14

creamed cod, potato, cheese, served w/ focaccia

Grilled Asparagus (v) - 14

6 minute egg, sesame aioli, & toasted sesame seeds

Dan Dan Noodles (v)(df) - 16

Ground Chicken, pickled celery, chive scallion slaw & chili oil

ENTREES

Charred Spring Pea Risotto (v)(gf) - 28

w/ basil pistou

Smoked Chicken (gf) - 30

creamy polenta, pickled salad & herb oil

Cioppino (df) - 30

Cod, shrimp, tomatoes & Orzo

Ancho Braised Pork (gf) - 30

mint couscous, bok choy, marinated mushrooms, braised greens & chimichurri

DESSERT

Rhubarb White Chocolate Bread Pudding - 13

vanilla sauce, caramel & mascarpone cream

Citrus White Chocolate Lava Cake - 13

Rhubarb Compote

Plum Frangipane Tart - 14

caramel sauce

Dark Chocolate Pot de Creme (gf) - 12

vanilla whip cream & orange cocoa nib 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*