Autumn Menu
Available on Wednesday, Thursday, and Sunday evenings, from 5PM - 10PM
Available on Friday & Saturday evenings, from 5PM - 11PM
FOR THE TABLE
SOURDOUGH FOCACCIA whipped ricotta, rosemary salt 10
SHRIMP COCKTAIL cocktail sauce, gribiche, lemon 12
EAST COAST OYSTERS thai chili mignonette 20
SMALL PLATES
MARKET GREENS roasted shiitakes, green grapes, porcini croutons, sherry vinaigrette 16
BELGIAN ENDIVE caramelized pear, castlefranco, roquefort 18
CHARRED CARROT SALAD hazelnuts, fried halloumi, pickled apples 18
STEAK TARTARE crispy sunchokes, smoked egg yolk, sourdough 19
HOUSE CURED SALMON smoked trout roe, dill crème fraîche, everything bagel spice 18
GRILLED OCTOPUS winter squash ‘‘molè’’, coco beans, pepitas 23
PASTA
RICOTTA CAVATELLI san marzano tomato, braised oxtail, pinenuts 29
MUSHROOM LASAGNA parmesan mousse, crispy oyster mushrooms, preserved truffle 28
GNOCCHI roasted brussels, crispy pancetta, chestnut cream 27
LARGE PLATES
DRY AGED BURGER bacon jam, mild cheddar, dijonaisse, pickles, sesame bun,
hand cut fries 26
STEAK FRITES wagyu flank steak, gochujang butter, hand cut fries 42
ROAST CHICKEN braised cipollini, root vegetables, chicken sausage roulade, red wine jus 32
NIMAN RANCH PORK CHOP roasted sweet potato, lentils, smoked bacon, apple cider reduction 36
BLACK BASS honeynut squash, baby cauliflower, coconut-kaffir lime 38
BRANZINO swiss chard, crispy rice cake, miso 36
VEGETABLES
HAND CUT FRIES espelette, chile aioli 8
CRISPY FINGERLING POTATOES rosemary, parmesan 10
ROASTED BRUSSELS SPROUTS maple-cider gastrique, pumpkin seed granola 12
BABY CAULIFLOWER brown butter, capers, toasted almonds 12
EXECUTIVE CHEF: Kevin McGinley | CHEF DE CUISINE: Chris Lewnes
Available on Saturday and Sunday, from 11AM - 3PM
CHIVE-BUTTER BISCUIT parmesan, apple butter, sea salt 6
PUMPKIN CINNAMON ROLL cream cheese icing 8
MARKET GREENS roasted shiitakes, green grapes, porcini croutons, sherry vinaigrette 16
EAST COAST OYSTERS thai chili mignonette 20
SHRIMP COCKTAIL cocktail sauce, gribiche, lemon 12
AVOCADO TOAST spelt sourdough, whipped ricotta, hazelnuts, gooseberries, crispy brussel sprouts 17
BACON EGG AND CHEESE bacon, fried egg, american cheese, english muffin 15
BELGIAN WAFFLE blueberry compote, maple whipped cream, crispy pecans 18
VEGETERIAN OMELETTE cremini mushrooms, baby spinach, pecorino 16
RED BLISS POTATO HASH bell pepper, sunny side egg, rosemary, pimenton 16
SMOKED SALMON BENEDICT crispy potato pancakes, béarnaise, green salad 21
FRIED CHICKEN SANDWICH creamy slaw, pickles, spicy honey, sesame bun,
hand cut fries 19
DRY AGED BURGER bacon jam, mild cheddar, dijonaisse, housemade pickles, sesame bun, hand cut fries 26
BLT house-made bacon, lettuce, tomato, avocado, chile aioli, truffle fries 19
SIDES
APPLE WOOD SMOKED BACON 7
1/2 HALF AVOCADO 6
SESAME SOURDOUGH 5
2 EGGS ANY STYLE 5
DUCK FAT HASH BROWNS 8
TRUFFLE FRIES 10
EXECUTIVE CHEF: Kevin McGinley | CHEF DE CUISINE: Chris Lewnes
Enjoy our $63 three course Prix-Fixe dinner!
FOR THE TABLE
SOURDOUGH FOCACCIA
whipped ricotta, rosemary salt
FIRST COURSE
MARKET GREENS
roasted shiitakes, green grapes, porcini croutons, sherry vinaigrette
CHARRED CARROT SALAD
hazelnuts, fried halloumi, pickled apples
STEAK TARTARE
crispy sunchokes, smoked egg yolk, sourdough
HOUSE CURED SALMON
smoked trout roe, dill crème fraîche, everything bagel spice
SECOND COURSE
MUSHROOM LASAGNA
parmesan mousse, crispy oyster mushrooms, preserved truffle
STEAK FRITES
wagyu flank steak, gochujang butter, hand cut fries $8 supplement
ROAST CHICKEN
braised cipollini, root vegetables, chicken sausage roulade, red wine jus
BLACK BASS
honeynut squash, baby cauliflower, coconut-kaffir lime
DESSERT
RED WINE VELVET CAKE
cream cheese ganache, poached pear, graham cracker cookies
VALRHONA CHOCOLATE SOUFFLÈ
toasted milk sugar, bourbon-caramel ice cream $7 supplement
CARROT CAKE
carrot jam, roasted pecans, vanilla gelato
LEMON TRIFLE
black mission figs, lemon curd, brown butter crumble, thyme
EXECUTIVE CHEF: Kevin McGinley | CHEF DE CUISINE: Chris Lewnes
RED WINE VELVET CAKE
cream cheese ganache, poached pear, graham cracker cookies 13
APPLE TARTE TATIN
cider agrodolce, vanilla gelato 13
VALRHONA CHOCOLATE SOUFFLÈ
toasted milk sugar, bourbon-caramel ice cream 14
LEMON TRIFLE
black mission figs, lemon curd, brown butter crumble, thyme 13