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Dinner Menu 4-19-24
SMALL PLATES
Parmesan Herb Focaccia (v) - 6
whipped honey butter & fennel salt
Local Cheese Board - 21
served with seasonal preserves & Housemade seeded crackers
Leek & Fennel Soup (gf) - 9
bronze fennel & herbs
Apple & Beet Salad (v)(gf) - 12
ginger mascarpone, mixed greens, pickled red onion, citrus vinaigrette & toasted sunflower seeds
Oven Roasted Fingerlings (gf)(df) - 9
chickpea bagna cauda, pickled fennel & fried tarragon
Miso Eggplant (V)(gf) - 14
Mala sauce, fried garlic & sesame seed
Malassadas “Portuguese Fried Doughnuts” - 15
chicken liver mousse, apple pear sumac jam & kale furikake
Bok Choy & Onion Salad (v)(df)- 13
pickled egg, scallion & szechwan lime vinaigrette
Steamed Pork Buns (df) - 12
Scallion Vinaigrette & Spiced Peanuts
Panisse (V)(gf) - 14
Basil, cilantro chutney & confit tomato
Bo Tai Chanh - 15
rare lemon beef carpaccio, kale nam caesar, basil, chili scallion oil & crab cracker
Spinach Ricotta Tortellini (v) - 21
herb oil & whipped mascarpone
Seafood Cappellacci - 25
smoked scallop & branzino mousse, bouillabaisse, lemon zest & herbed crostini
ENTREES
Moroccan Squash & Couscous (V) - 28
Grilled Carrots, Beet HArissa & spiced pepitas
Five Spice Smoked Chicken (gf) - 32
charred fennel puree, grilled eggplANT, ORANGE ANISE GLAZE, CILANTRO & BASIL
Steamed Branzino (gf) - 36
dashi-leek & mushroom congee, shaoxing black bean butter sauce, scallion & cilantro
Spinach & Gouda Stuffed Pork Chop (gf) - 41
chorizo refreid purple potato, glazed carrots & cherry pork jus
DESSERT
Sweet Tamale (v) - 9
raspberry & apricot filling, vanilla whip, apple rosemary reduction, hot chocolate & churro crumble
Coconut Lemongrass Panna Cotta (V)(gf) - 11
crab-apple cranberry compote & coconut crumble
Lemon Cake (v) - 12
raspberry tea mousse, caramelized almonds & honey citrus sauce
(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*