Dinner Menu
Fall
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
butterleaf, chicory, pickled shallots, hazelnuts, winter citrus, citrus vinaigrette
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
Cioppino 24
bounties from the sea, spiced tomato broth, herbed butter, grilled bread
Yellowfin Tuna Tartare 18
furikake, pickled galangal, scallion, ponzu, tamari, crostini
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.