Dinner

Seared Eggplant – Basil, Cayenne Chilies, Puffed Wild Rice (VE) 15

Crispy Fried Chicken – Pickle Mayo, Dill Powder   16

Grilled Artichokes – Walnut Browned Butter, Sumac (V) 19

Glorious Organics Salad – Red Currant Vinaigrette (VE) 13

Corn ‘Risotto’ – Lobster Mushrooms, Poblano Broth   (VE)   20

Fettucini – Pork and Fennel Ragout , Shaved Anise 23

Duck Leg – Miso Caramel Glazed, Brassica Crumb     18

Fennel Salad – Nasturtium Flower Ice, Messor’s Olive Oil (VE) 16

House Milled Sourdough Bread – Cultured Butter   (V/VE)   6

Romano Beans – Goat Curd, Harissa   (V)   16

Roasted Napa Cabbage, Cultured Cream – Cured Herring Roe 14

Blistered Padrons– Almond Garlic Oil, Almond Parmesan (VE) 17

Family Style Sharing Menu

56  (per guest)

(V) Vegetarian (VE) Vegan  

Dinner

Seared Eggplant – Basil, Cayenne Chilies, Puffed Wild Rice (VE)

15

Crispy Fried Chicken – Pickle Mayo, Dill Powder

16

Grilled Artichokes – Walnut Browned Butter, Sumac (V)

19

Glorious Organics Salad – Red Currant Vinaigrette (VE)

13

Corn ‘Risotto’ – Lobster Mushrooms, Poblano Broth   (VE)

20

Fettucini – Pork and Fennel Ragout , Shaved Anise

23

Duck Leg – Miso Caramel Glazed, Brassica Crumb

18

Fennel Salad – Nasturtium Flower Ice, Messor’s Olive Oil (VE)

16

House Milled Sourdough Bread – Cultured Butter   (V/VE)

6

Romano Beans – Goat Curd, Harissa   (V)

16

Roasted Napa Cabbage, Cultured Cream – Cured Herring Roe

14

Blistered Padrons– Almond Garlic Oil, Almond Parmesan (VE)

17

Family Style Sharing Menu

56  (per guest)

(V) Vegetarian (VE) Vegan