Dinner Menu

april 15

  • frites & aioli – 9
  • mussels, leeks, green onion, white wine, smoked sea salt – 13
  • open ravioli, lamb shoulder, parmesan – 11
  • lyonnaise salad – 12
  • caesar salad – 12
  • kohlrabi, mache, lambsquarters, pinenuts, yogurt, sumac – 10
  • calamari, carrot, radish, cilantro, lemon vinaigrette – 13
  • wilted radicchio, jamon serrano, balsamic – 9

 

  • roasted root vegetables, chickpeas, kale, vadouvan curry – 15
  • risotto verde, celery leaf, egg  yolk – 16
  • spinach pasta, duck ragu – 19
  • pork milanese, arugula salad – 17
  • roast chicken, kohlrabi, collard greens, anchovy butter – 19
  • black drum, brussels sprouts, celery root, carrots – 23
  • steak frites – 25
  • pork chop, sweet potato, carrot, honey gremolata – 23
we use predominantly local, sustainable, and responsibly raised foods in the preparation of our dinners. our meals are prepared from scratch, using the finest and freshest ingredients we can source.

please note: we update our online menu as often as possible.  menus are subject to change nightly, based on the availability of fresh local foods from our farmers. thank you in advance for your understanding.

corkage per bottle/6-pack $9. split entrees – $2.  large party gratuity – 20%

for kids
penne & cheese or red sauce – 5
kid charcouterie plate – turkey, salami, cheddar, apples, cornichon pickles – 6
monterey jack quesadilla – 4