Thursday, March 12, 2026

~DINNER MENU~

Snack Board - 16

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

Curried Root Vegetable & Potato Soup (gf) - 8

rosemary & crispy pork belly

~can be made vegetarian by request~

Seasonal Salad (v)(gf) - 14

arugula, spring mix, roasted kohlarabi, pickled green bean & chive vinaigrette

Steamed Pork Buns (df) - 13

Scallion vinaigrette & spicy peanuts

Mushroom Ragout Crostone (v) - 17

Brie sabayon, herb focaccia, & Arugula oil

Herb Gnocchi - 17

bolognese & grated surchoix

Crumpet & Lox - 18

citrus cream cheese, capered gremolata, dill~tomato jam & everything seasoning

Scallion Cracker - 14

chorizo, caramelized onion, herb ricotta & salsa verde

ENTREES

Celery Root Picatta (v) - 24

cider squash puree, arugula & lemon caper sauce

Braised Curry Lamb - 30

eggplant caviar couscous, roasted carrots, citrus yogurt & naan

Bouillabaisse - 34

shrimp, cod & scallop with celery root ~ Leek ~ carrot, parsley puree, garlic aioli & crostini

DESSERT

Vanilla Panna Cotta (V)(gf) - 12

orange thyme preserves & cinnamon nutmeg crumble

Flourless Chocolate Cake (gf) - 13

raspberry whip cream & white chocolate bourbon sauce

Orange Olive Oil Cake - 13

espresso chocolate sauce, vanilla whipped cream & pistachio crumble

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