Dinner

Buttermilk Fried Chicken – Pickle Mayo, Dill Powder   16


Sopressine Pasta – Smoked Early Girl Tomato Sauce, Parmesan   (V)   22

Chicken Liver Pate – Coronation Grape Mostarda, Crisps   18

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



add Full Moon Cheese and Quince Glaze  (V)    add  10

Braised Forest Mushrooms – Butter Potato, Hen’s Egg, Celeriac Leaf Gremolata   (V) 21 

 Winter Leeks– Hazelnut and Sourdough Crumb, Cured Yolk, Aged Sheep’s Cheese   (V)   18

Grilled Treviso Radicchio – Proscuitto and Pecorino, Black Garlic, Mint    21


Roasted Radishes – Smoked Cayenne Koji and Garlic, Fermented Radish Top    (V/VE)  16

Arugula Salad – Lemon Verbena Vinaigrette    (VE)  13

Grilled Pork Collar – Malted Rice and Green fennel Seed Marinated, Quince and Endive Salad     22

Seared Hokkaido Scallops – Root Vegetable Terrine, Onion Soubise, Gooseberry     35

­­­­­ Aged Biodynamic Risotto – Cauliflower, Toasted Rice Bran, Cultured Butter    (V/VE)   26

 

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

Family Style Sharing Menu

65  (per guest)

(V) Vegetarian (VE) Vegan  

Dinner

Buttermilk Fried Chicken – Pickle Mayo, Dill Powder   16


Sopressine Pasta – Smoked Early Girl Tomato Sauce, Parmesan   (V)   22

Chicken Liver Pate – Coronation Grape Mostarda, Crisps   18

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



add Full Moon Cheese and Quince Glaze  (V)    add  10

Braised Forest Mushrooms – Butter Potato, Hen’s Egg, Celeriac Leaf Gremolata   (V) 21 

 Winter Leeks– Hazelnut and Sourdough Crumb, Cured Yolk, Aged Sheep’s Cheese   (V)   18

Grilled Treviso Radicchio – Proscuitto and Pecorino, Black Garlic, Mint    21


Roasted Radishes – Smoked Cayenne Koji and Garlic, Fermented Radish Top    (V/VE)  16

Arugula Salad – Lemon Verbena Vinaigrette    (VE)  13

Grilled Pork Collar – Malted Rice and Green fennel Seed Marinated, Quince and Endive Salad     22

Seared Hokkaido Scallops – Root Vegetable Terrine, Onion Soubise, Gooseberry     35

­­­­­ Aged Biodynamic Risotto – Cauliflower, Toasted Rice Bran, Cultured Butter    (V/VE)   26

 

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

Family Style Sharing Menu

65  (per guest)

(V) Vegetarian (VE) Vegan