Dinner Menu

Fall/Winter 2021

Four Course Tasting Menu 85/75(v)
Includes one starter, one small plate, one large plate & dessert
Split Plate Charge 10/Tasting Menu Split Plate Charge 20
Wine Pairing 35
All items also available to go

 

Starters

Seasonal Soup 5/7
(gf/df/v)

Butter Cabbage 13
pickled asian pears, hazelnuts, puffed farro (vg)

Tartine 14
hearth bread, whipped herb ricotta, seasonal mushrooms, mushroom dust, preserved meyer lemons (vg)

 

Small Plates

Gnudi 15
winter squash, goat cheese, sage, roasted apples (vg)

Mussels 19
apple dashi, pickled apples, microgreens (gf/df)

 

Large Plates

Venison 40
charred cauliflower, mustard seeds, cauliflower purée, port reduction, parsley (gf/df)

Smoked Black Cod 38
celeriac purée, hazelnuts, flower, sea beans, grain toffee (gf)

Duck Breast 34
apples, potato rosti, crème fraiche (gf)

Sprouted Barley 28
carrot purée, turnips, rutabagas, dandelion greens, mustard greens (gf/df/vg)

~

house made seed bread & butter (5)

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