Service available:
Tues. - Wed., 5:30 pm - 9:00 pm | Thurs - Sat., 5:30 pm - 10:30 pm
FOR THE TABLE
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)
CAVIAR SERVICE 165.
chives, challot, creme fraiche, spicy tuna, tater tots
APPETIZERS
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)
ENTREES
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)
SIDES
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)
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
(v) vegan
(gf) gluten free
(n) contains nuts