dinner menu

february 3

small plates

market salad, shaved parmesan – 10

green garlic soup, potato, parmesan – 8

curried pei mussels  - 13

frites & aioli  - 8

winter squash, roasted carrots, arugula – 11

large plates

pappardelle, spinach & arugula pesto, chickpeas – 16

black drum, broccoli, chard, sweet potatoes, chili butter - 22

hanger steak, lentils, turnips, kohlrabi, brassica mix, bistro butter – 21

roasted poussin, new potatoes, mushroom, lardon, red wine jus – 19

pot au feu – 22

chard, new potatoes, lentils, brussels sprouts – 6/ea.

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, and no shortcuts. 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.

this week’s menu is sourced predominantly from: boggy creek farm, johnson’s backyard garden, angel valley farm, windy hill farm,  simmons family farm, dewberry hills, niman ranch, and quality seafood

corkage per bottle/6-pack $6. split entrees – $2. substitutions – $2 large party gratuity – 18%

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