Dinner Menu

april 24

 

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
bruschetta, artichoke, prosciutto, ricotta, arugula, parmesan – 11

roasted root vegetables, chickpeas, kale, vadouvan curry – 15
spinach pasta, lamb bacon carbonara – 17
pork milanese, arugula salad – 17
risotto verde, celery leaf, egg yolk, arugula, parmesan – 16
roast chicken, carrot, brussels sprouts, collard greens, anchovy butter – 19
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.

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