Our Menu

 Early Spring 2019

Simple
Greens Salad, radish, cucumber, red onion, sherry vinaigrette
House Baked Bread and herb infused olive oil
Cream of onion soup, black pepper crutons, almond 
Charred broccolini, goat cheese, romesco, marcona almond
​House fermented pickled vegetables

Noodles
Hand cut pappardelle, smoked chicken leg, cress, sherry-chicken jus
Squid ink spaghetti, arugula, braised duck leg, lemon-saffron sauce
Housemade ramen noodles, scallion, shiitake, curried dashi, soft poached egg

Bone marrow ravioli, marinated baby kale, parsley, tomato

Conversation Starters
Asparagus, soft poached egg, almond, herbs
Chicken liver mousse, tart cherry, herbs, house made lavash
Caramelized cauliflower steak, madras curry, gremolata, pickled raisins
Spanish mackerel crudo, lime, habanero, asian pear

Blistered shishito peppers, jicama, harissa, lemon

More like Mains
Giannone chicken breast, english peas, oregano, peanut potato, soubise
Olive oil poached salmon, white asparagus, shiitake mushrooms, chicken jus
Pork butt steak, apple-celery slaw, fresh tart cherries, fennel, pork jus
Soft shell crab, tempura fried, 'potato salad', celery, buttermilk, espelette
Slow cooked hanger steak, smoked potatoes, cremini mushrooms, onion rings                                                  


Desserts are verbalized and made fresh everyday