HOUSEMADE SOURDOUGH BREAD 8.
cultured butter

 

SPINACH DIP 14.
spinach, gouda, madras curry, chips

 

 

 

CRUDITE, TRIO OF SAUCES  29.
green goddess, “thousand island”, spiced chickpea (gf)

 

WHOLE WHEAT PIZETTE  18.
roasted sunchoke sauce, calabrian chili, roasted peppers

eggplant, pickled banana peppers (v)

 

HAMACHI TARTARE*  24.

pickled carrots, watermelon radish, citrus aioli, garlic chips (gf)

 

BURRATA 22.

charred scallion pesto, grilled sourdough (n)

 

TUNA CARPACCIO*    25.

sunchoke chips, yellow tomato, shallot, chive

capers, fresno peppers (gf)

 

ENDIVE     26.

heart of palm, avocado, asian pear, kiwi

hazelnuts, lemon vinaigrette (gf, v)

CRISPY MAITAKE MUSHROOMS     15.

preserved kumquat, shiso leaf (v)

 

KALE SALAD   20.

roasted sweet potatoes, carrot, apple, tomato

gouda, walnuts, honey mustard vinaigrette (gf, n)

 

SPICY TUNA TOSTADA    21.
guajillo, lime, hazelnut, scallion (gf, n)

 

RICOTTA 25.

gomiti pasta, calabrian chili oil

 

CHERRY TOMATO POMODORO  23.

angel hair, basil (v)

 

GRILLED YELLOWFIN TUNA     39.

broccolini, romesco sauce, charred lemon (gf)

 

BONE-IN VEAL SCHNITZEL  55.

pickled tomato-pepper relish, coleslaw

CAULIFLOWER “STEAK”   29.

miso glazed portobello mushroom, cucumber (gf, v)

 

HEARTH ROASTED CHICKEN     33.

chicken jus, warm potato salad, garlic aioli (gf)

 

HANGER STEAK*     41.

au poivre sauce (gf)

 

WHOLE GRILLED BRANZINO    72.

mint salsa verde, lime (gf)

CRISPY BRUSSEL SPROUTS (gf, v)   15.

 

 

STEAMED BROCCOLI (gf, v)   15.

 

 

ROASTED CARROTS   17.

dukkah, cremont cheese, blueberry jam

 

 

WILD RICE    15.

hazelnuts, cranberries, cumin, herbs (n)

 

FRENCH FRIES   12
garlic aioli

 

GREEN SALAD  12.

little gem lettuce, arugula, balsamic vinaigrette, herbs (gf, v)