DINNER MENU

SUBJECT TO CHANGE NIGHTLY-

THIS IS ONLY A SAMPLE

SMALL PLATES AND SALADS

SPINACH SALAD 10 GF
smoked sunflower seeds, herb feta, pickled onions, honey apples, balsamic vinaigrette

GRILLED ROMAINE SALAD 10 GF
charred butternut, pickled fennel, spiced walnut, smoked chevre, cider-sage dressing

GRILLED BONE MARROW 15
smoked pistachio crumble, zhoug, pomegranate, demi glace, sourdough

WAGYU STEAK TARTARE  17 *
ash aioli, microgreens, tallow brioche 

CHARRED OCTOPUS 16 GF
poached fingerlings, feta, tahin pekmez, warm caper vinaigrette, fried parsley

FENNEL RICOTTA MEATBALLS 14
cabbage fettuccini, charred carrot, dijon, smoked caraway cream, pickled shallot

ARTISANAL CHEESE PLATE  15
cranberry moustarda, candied nuts, burnt honey, sourdough crackers

CRISPY PORK BELLY  15 GF
charred sweet potato, citrus soy glaze, fried leeks, miso walnut chutney

SPINACH RICOTTA GNOCCHI 15
satsumas, black garlic fig puree, charred celeriac, piquillos, mint

GRILLED SHRIMP “PAELLA” 14 GF
carolina gold rice, smoked leek sofrito, paprika sausage, herbs

SMOKED SHORT RIB GOULASH 14
tallow dumplings, creme fraiche, scallion grass, shredded potato, carmalized onions

COMPOSED PLATES

DRY AGED DUCK BREAST* 33  
root vegetable puree, cous cous, chorizo, compressed apples, smoked herb goat cheese

SEARED DRY AGED CATCH of the DAY 36 
grilled leeks, piquillo pepper foam, smoked lemon caper aioli, mediterranean barley pilaf

CHEF’S TASTING MENU

OFFERED SUNDAY – THURSDAY  95 per person