Dinner Menu

Four Course Tasting Menu 85/75(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
grilled bread (vg/gf upon request)

Roasted Winter Squash and Apple Salad 16
rainbow chard, gorgonzola, roasted pumpkin seeds, maple vinaigrette (vg/gf/df upon request)

Housemade Seed Bread & Garlic Herb Butter 8

Small Plates

Flat Bread 16
wild mushrooms, winter greens, pickled chard stems, sunnyfield farm goat cheese, prosciutto
(vg and/or df upon request)

Mussels 23
ginger, sesame, sweet soy, furikake, butter (gf/df upon request)

Large Plates

Spaghetti Squash 32
goat ricotta, winter squash, greens, peppers, sweet potato broth (vg/gf/df upon request)

Chicken 34
spicy carrot romesco, grilled carrots, sweet potato (gf/df)

Bolognese 34
greens, pappardelle, shaved parmesan (df upon request)

Beef Tenderloin 46
smashed fingerling potatoes, wilted greens, sherry cippolini onion sauce (gf/df)

Halibut 44
sweet onion and tomato purée, roasted fennel & garlic (gf/df upon request)