DINNER MENU

SUBJECT TO CHANGE NIGHTLY-

THIS IS ONLY A SAMPLE

SMALL PLATES AND SALADS

MIXED GREEN SALAD 10 GF
smoked feta, roasted broccoli, candied rhubarb, blueberry vinaigrette

GRILLED FRISEE SALAD 10 GF
spicy almonds, spring onion, strawberry chips, blue cheese, strawberry yogurt dressing

GRILLED BONE MARROW 15
charred rhubarb compote, crispy salami, harissa aioli, fresh mint, sourdough

WAGYU STEAK TARTARE  15 *
ash aioli, microgreens, tallow brioche 

CHARRED OCTOPUS 17
fava bean puree, beluga lentils, miso bbq, candied basil

ARTISANAL CHEESE PLATE  15
strawberry jam, candied nuts, burnt honey, sourdough crackers

GRILLED HERB SAUSAGE  13 GF
lady peas, pickled ramps, forager’s aioli, asparagus, mustard vinaigrette, micro salad

MANCHESTER FARMS QUAIL  15 GF
rhubarb syrup, benton’s bacon, fava & navy bean salad, fried parsley

CHARRED PORK RIBS  14 GF
strawberry-jalapeno glaze, chiffonade basil, sunflower seeds

SMOKED RAMP GNOCCHI 16
asparagus, english peas, puffed wild rice, hibiscus aioli, vegetable ash

WOOD FIRED SHRIMP 13
za’atar spice, white bean hummus, lemon gastrique, smoked feta, oregano

YELLOWFIN TUNA CRUDO 16 GF
strawberry, green garlic aioli, asparagus, lemon, smoked hazelnuts, olive oil

COMPOSED PLATES

DRY AGED DUCK BREAST* 33 
lemon-thyme strata, sm0ked pea puree, macerated blueberries, creme fraiche

SMOKED BUTTER SEARED CATCH of the DAY 35 
local field peas, squid ink cous cous, marcona almonds, grilled pepper coulis, roullie

CHEF’S TASTING MENU

OFFERED SUNDAY – THURSDAY  95 per person