Dinner Menu
February 2023
Four Course Tasting Menu 85/70(VG)
Includes one starter, one small plate, one large plate & dessert
Split Plate Charge 10/Tasting Menu Split Plate Charge 20
Wine Pairing 35
Starters
Soup du Jour 10
Radicchio and Roots Salad 16
radicchio, greens, roasted root vegetables, beet chips, fresh mozzarella, honey-dill vinaigrette
Housemade Seed Bread & Garlic Herb Butter 8
Small Plates
Chickpea Fritters 15
goat cheese, chimichurri, crispy garbanzo beans, house preserves
Mussels 24
ponzu butter, sweet soy, toasted sesame seeds, ginger, leeks, grilled seed bread crouton
Pork Belly 24
apple cider reduction, fried bread, house pickles, rosemary apple butter
Cheese and Charcuterie 22
local and in-house cheese and charcuterie, house pickles and chutney, grilled bread and crackers
Large Plates
Mushroom Cassoulet 28
heirloom beans, local mushrooms, winter greens, carrots, grilled bread
Chicken 34
sweet potato, celeriac, parsley and leek cream sauce, crispy capers
Seafood Tagliatelle 32
winter squash, greens, shrimp, mussels
Bolognese 34
pappardelle, greens, shaved parmesan
Sablefish 44
black garlic mayu sauce, purple fingerlings, charred leeks
Beef Tenderloin 46
red wine reduction, fondant potatoes, garlic sauteed greens
**Our kitchen is happy to accommodate dietary requirements where possible. Please ask your server.**