Dinner Menu
Late 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
whipped butter with sea salt and olive oil
Soup du Jour 10
Coho Summer Salad 16
field greens, heirloom tomatoes, pine nuts, feta, roasted tomato vinaigrette
Charcuterie du Jour 20
Chef’s selection of cured meats and cheeses, house preserves, pickles served with grilled focaccia
Small Plates
Carrot Hummus 14
seasonal crudités, spicy honey, chimichurri, house pickles, served with grilled naan
Fried Oysters 22
chili-garlic aioli
Scallops 30
ginger-mirin butter, wilted mustard greens
Braised Pork Belly 24
red wine braised pork belly, preserves, pickles, grilled bread
Large Plates
Lamb Burger 28
seasoned lamb, grilled focaccia, local greens, heirloom tomato, chili aioli, herb chevre, house pickles, served with choice of soup or salad
Rack of Lamb 40
za’atar, charred broccolini, herbed yogurt, roasted fingerling potatoes
Seafood Fettuccini 38
housemade fettuccine pasta, scallops, shrimp, seasonal fin fish, olives, citrus, fresh tomatoes, greens
Sesame Ginger Soba Noodles 30
With Yuzu Miso Glazed Black Cod 42
jammy egg, edamame, marinated local wild mushrooms, charred bok choy, pickled daikon
Wagyu Bavette 50
grilled kale and broccolini, roasted carrots, balsamic reduction, chimichurri
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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.