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



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.**

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