Fri July 25th & Sat July 26th, 2025

SMALL PLATES

Snack Board - 16

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

Cucumber Gazpacho (V)(df)(gf) - 8

Tomato herb harissa, basil flowers & microgreens

Seasonal Salad (v)(gf) - 12

lettuce, cucumber, tomato, fennel fronds. black pepper mascarpone, grana & Basil balsamic vinaigrette

Roasted Carrot (v)(gf) - 14

wine, orange & tarragon poached carrots w/ chevre, carrot top pistou, spiced sunflower seeds & sumac vinaigrette

Patty Pan Squash (v) - 20

toasted focaccia. soft sheeps milk cheese, tomato jam & pistou

Steamed Pork Buns (df) - 13

Scallion vinaigrette & spiced peanuts

ENTREES

Fried Cauliflower (v) - 28

gobi sauce, dal, crispy lentils, & cilantro yogurt

Seared Cod (df)(gf) - 30

linguica, potato & kale chowder w/ fried shallots & tarragon oil

Grilled Beef Tenderloin (gf) - 36

roasted red pepper mole, escabeche, chmichurri, Queso fresco & MASA CAKE

Smoked Pork Shoulder - 32

polenta, hot honey, summer succotash, pickle & cornbread

DESSERT

Citrus White Chocolate Lava Cake - 13

blueberry jam

Peach Galette - 14

frangipane basil, whipped cream & honey

Rosewater Coconut Lychee Panna Cotta (V) - 13

Toasted pistachio & rose petals

(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*