Dinner

Crispy Fried Chicken – Spicy Kimchi Glaze, Green Onion   16

Miso Caramel Glazed Duck Leg – Brassica Crumb     18

Fried Goat Gouda and Roasted Endive Salad – Sundried Olive Vinaigrette (V) 19

Glorious Organics Salad – Red Currant Vinaigrette (VE) 13

Roasted Spring Radishes– Koji Kombu Butter     (V/VE) 14

Arugula and Walnut Pesto Orecchiette – Parmesan Cheese   (V/VE)   18

Fettucini with Pork and Fennel Ragout – Shaved Anise 23

Charcoal Grilled Beef Tongue – Smoked Potato Puree, Shoyu, Fresh Wasabi   18

Shaved Fennel Salad, Nasturtium Ice, Messor’s Olive Oil Foam (VE) 16

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

Roasted Napa Cabbage, Cultured Cream – Cured Herring Roe 14

Grilled Humbolt Squid – Pickled Ramps, Fermented Barley Marinate   17

Family Style Sharing Menu

56  (per guest)

(V) Vegetarian (VE) Vegan  

Dinner

Crispy Fried Chicken – Spicy Kimchi Glaze, Green Onion 

16

Miso Caramel Glazed Duck Leg – Brassica Crumb    

18

Fried Goat Gouda and Roasted Endive Salad – Sundried Olive Vinaigrette (V)

19

Glorious Organics Salad – Red Currant Vinaigrette (VE)

13

Roasted Spring Radishes– Koji Kombu Butter     (V/VE)

14

Arugula and Walnut Pesto Orecchiette – Parmesan Cheese   (V/VE)  

18

Fettucini with Pork and Fennel Ragout – Shaved Anise

23

Charcoal Grilled Beef Tongue – Smoked Potato Puree, Shoyu, Fresh Wasabi  

18

Shaved Fennel Salad, Nasturtium Ice, Messor’s Olive Oil Foam (VE)

16

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

6

Roasted Napa Cabbage, Cultured Cream – Cured Herring Roe

14

Grilled Humbolt Squid – Pickled Ramps, Fermented Barley Marinate  

17

Family Style Sharing Menu

56  (per guest)

(V) Vegetarian (VE) Vegan