Dinner Menu

april 18

  • frites & aioli – 9
  • mussels, leeks, green garlic broth, leeks, scallion, rye crouton – 13
  • ravioli, lamb shoulder, parmesan – 11
  • caesar salad – 12
  • kohlrabi, mache, lambsquarters, pinenuts, yogurt, sumac – 10
  • calamari, carrot, radish, cilantro, lemon vinaigrette – 13
  • wilted radicchio, jamon serrano, balsamic – 9
  • bruschetta, artichoke, prosciutto, ricotta, arugula, parmesan – 11

 

  • roasted root vegetables, chickpeas, kale, vadouvan curry – 15
  • pork chop, sweet potato, carrot, honey gremolata – 23
  • spinach pasta, duck ragu – 19
  • pork milanese, arugula salad – 17
  • risotto verde, celery leaf, egg yolk, arugula, parmesan – 16
  • roast half chicken, carrot, brussels sprouts, collard greens, anchovy butter – 22
  • black drum, fennel and onion confit, celery root, parsnips, tapenade – 23
  • steak frites – 25
  • lamb chop, wild rice, texmati, chickpeas, pomegranate molasses – 30
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 $10. 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