Small Plates

House-cured sardines: heirloom tomato, lemon juice, manchego cheese		9
Paté trio: goat, lamb, chicken, olive oil crackers		9
Mussels: pineapple, jalapeño, tomato brodo, sourdough crostini, herbs fin		8
Beef tenderloin tartare: garlic, shallot, herbs, roasted egg		9
Seared scallops: fava beans, strawberries, strawberry vinaigrette		9
Pizzetta: chef's daily selection, homemade sourdough crust		9

Soup / Salad

Red and gold beet salad: baby arugula, feta cheese, lemon dill emulsion		7
Cucumber salad: red onion, rhubarb, bleu cheese, rhubarb gastrique		7
Cauliflower soup: white and purple cauliflower, spiced apples		7

Pasta

Spinach fettuccini: heritage chicken breast, pine nuts, baby heirloom tomato, parmesan reggiano		9/18
Parsnip gnocchi carbonara: house cured bacon, english peas, wild mushroom, heritage duck egg		10/19

Entrees

Pan seared halibut: white bean puree, watermelon radish, slow-roasted tomato		25
Soft shell crab: apple lemon risotto, rainbow chard		28
Grilled flatiron steak: sunchoke gratin, rapini, grilled ramps		25
Grilled pork chop: fiddlehead ferns, sunburst squash, wild rice, orange fennel salad		24

Vegetarian

Vegetable wellington: wild mushroom, english peas, slow-roasted tomato, puff pastry, watercress salad, goat cheese, walnuts		17
Grilled tempeh: fiddlehead ferns, sunburst squash, wild rice, orange fennel salad		17

Desserts

Lemon chiffon cupcake: white chocolate blackberry icing, fresh berries		8
Ricotta lavender cheesecake: pistachio crust, blueberry compote		8
Strawberry rhubarb pie: black pepper ice cream		8
Chocolate caramel tartlet: vanilla ice cream, caramel sauce		8
Chocolate baileys mousse: five spice sponge cake, tangerine		8

Sunday Brunch

View menu: We prepare everything from scratch.

* Menu subject to change, please call to confirm.