Dinner Menu

Four Course Prix Fixe Menu 90(Bavette +5)/75(VG + pastas)
Includes soup, salad, bread, one small plate, one large plate & dessert
Split Plate Charge 10/Tasting Menu Split Plate Charge 20
Wine Pairing 35

Starters

House Bread 12 
spruce tip apple jelly, whipped butter with evoo and sea salt 

Soup du Jour 10

Salad 16
grilled chicory, roasted carrots, pickled shallots, blueberry white balsamic vinaigrette, blue cheese, toasted hazelnuts 

Olive Plate 18
Castelvetrano olives, bloomy soft cheese, artisan extra virgin olive oil, fresh herbs, sourdough cracker 

Small Plates

Shio Koji Cured Leek Nori Flower 16
leeks marinated in shio koji, poached in housemade dashi, wrapped in nori, served with ginger ponzu sauce, sesame miso radish salad 

Carmelized Mushroom Blue Mussels on Toast 30
blue mussels poached in cream with herbs, caramelized local wild mushrooms, dark cocoa hazelnut sourdough, black garlic smoked sea salt butter

House Smoked Sablefish 18
smoked sablefish, melon, heirloom tomatoes,  fresh herb salad, yuzu scallion dressing

Large Plates

Squash Kapitan 38 
With Rack of Lamb 45
roasted local squash curry, served over basmati rice seasoned with lemon grass, ginger, galangal, tamarind, and turmeric, charred leeks and brassicas 

Mushroom Dusted Snapper 43
pan-seared snapper, sunchoke puree, grilled carrots, white wine saffron sauce  

Braised Beef Cheek Ragu 38
pappardelle pasta, beef cheeks braised in red wine, herbs, and tomatoes, parmesan cheese 

Wagyu Bavette 54
fresh herb beurre blanc, dungeness crab, roasted fingerling potatoes, grilled broccolini, charred scallion pesto 

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Our kitchen is happy to accommodate dietary requirements where possible. Please ask your server.
A gratuity of 20% will be applied to parties of six or more.