DINNER

-wednesday - saturday 5-9pm-

*This is a SAMPLE menu, items will change weekly. Please do NOT expect this exact menu when you dine:)

FRIED BROCCOLI 10.
yuzu kosho, Japanese mayo, chives

SMOKED FISH DIP 10.
house pickles, malt vinegar pita chips

SHISHITO PEPPERS 10.
togarashi vinaigrette, nori furikake

PIMENTO CROQUETTES 10.
smoked tomato aioli, chives

FRIED GREEN TOMATOES 10.
calabrian chili aioli

TUNA TARTARE 16.
yuzu kosho, chili, Asian pear, cucumber, wasabi tobiko, watermelon-lychee granite

HEIRLOOM TOMATO SALAD 14.
’panzanella,’ arugula, roasted garlic vinaigrette, Pecorino

BRAISED PORK BELLY 17.
housemade kim chi, butternut-chili ginger, scallion, nori furikake

GEM CAESER SALAD 14.
white anchovy, Parmesan bread crumbs, green Caesar dressing,
cured egg yolk

LOCAL FLUKE 35.
farro ‘risotto,’ butternut squash, Brussels’ sprouts, bacon

ROASTED PORK LOIN 34.
curried spaetzle, broccolini, garlic scape, caper-golden raisin puree

CHILI GLAZED DUCK BREAST 38.
crispy rice cake, blistered snap peas & shishito peppers, hon shimeji mushrooms,
ginger, scallion

HOUSEMADE CRESTE DI GALLO PASTA 26.
’nduja sausage, corn, cherry tomato, garlic scapes, oyster mushrooms,
sheeps milk feta

FLAT IRON STEAK 38.
peewee potatoes, chanterelle mushrooms, caramelized onion, corn,
kale, black truffle dashi