Dinner Menu

Late Spring / Early Summer

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 10
toasted yeast butter, house preserves

Soup du Jour 10 

Coho Salad 16
field greens, carrots, toasted pine nuts, shaved parmesan, shallot vinaigrette

Charcuterie du Jour MP
chef’s selection of cured meats and cheeses, house preserves, pickles,
served with crostini

 

Small Plates

Red Lentil Falafel 16
spicy sorghum, yellow curry crème fraiche, radishes and zhoug

Fried Oysters 22
chive aioli

Scallops 24
sesame rice crackers, tamarind butter sauce, wilted kale with carrots and tomatoes

Braised Pork Belly 24
red wine braised pork belly, preserves, pickles, grilled bread

Large Plates

Lamb Burger 28
seasoned lamb, grilled focaccia, caramelized shallot chèvre, chive aioli, spicy greens, served with seasoned frites

Pork Tenderlion with Barley Risotto 38
without Pork Tenderloin 30
brown sugar brined pork tenderloin, mushrooms, carrots, kale, cherry tomatoes, parmesan

Seafood Puttanesca 36
fettuccine pasta, clams, scallops, shrimp, seasonal fin fish, olives, capers, tomatoes, and greens

Bolognese 36
pappardelle pasta, pork and lamb, greens, ricotta, parmesan

Wagyu Bavette 50
seasonal vegetables, blackberry demi-glace, wild leek and pecan pesto, served with seasoned frites

Halibut 46
black rice risotto, charred leeks, yuzu, white wine and butter

***

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.

 

Scroll to Top