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Small Plates
Hamachi Crudo, seared hamachi, piquillo pepper aioli, spiced almonds, cilantro oil, preserved lemon, radish, pickled plum 19
Caprese, burrata, heirloom tomatoes, garden basil, pickled red onions, aged-balsamic vinegar (GF) 15
Charred Chicories Salad, baby romaine, apple, hazelnut, burrata, crispy shallot vinaigrette (V) 14
Ahi Tuna Tartare, cucumber, avocado, pine nut, togarashi oil, pickled jalapeno, sesame, wonton chip 18
Local Beets, puffed quinoa, micro greens, citrus supremes, greek yogurt (GF,V) 13
Seasonal Sashimi, soy, hydroponic wasabi, micro greens 16
Pan Seared Scallops, parsnip, vadouvan almond, guanciale, fennel, honey crisp apple (GF) 16
Field Green Salad, focaccia croutons, tomatoes, cucumber, shallot vinaigrette (V) 12

Entrees
Domestic Lamb Rack, yukon mash, broccolini, carrot glace, sherry reduction 36
Cured Pork Bolognese, artisan spaghetti, shaved midnight moon, fennel pollen 26
Kurobuta Pork Chop, celery root, brown butter apple, guanciale, broccolini, sauce robert (GF) 33
Cast Iron Seared Free Range Chicken, rainbow chard, wild red rice, leek bechamel, chicken jus 29
Seafood Bouillabaisse, mussels, clams, scallop, shrimp, salmon, crab, grilled bread 35
Pan Seared Salmon, coconut milk infusion, red curry, basmati rice, carrot, spinach (GF) 28
Braised Black Cod, tempura maitake mushrooms, soy dashi, braised kale, asparagus 25
14 oz. Prime Hand Cut Rib Eye, caramelized shallots, yukon mash, black pepper, thyme jus (GF) 45

Sides
Fried Brussels Sprouts, twelve year sherry vinegar (GF,V) 9
Five Cheese Mac, leek bechamel, herb gratin 12
Charred Broccolini (GF,V) 10
Yukon Potato, mash (GF,V) 9
Basmati Rice, spinach and red coconut curry (V) 10

20% gratuity will be added to parties of 6 or more

Gluten Free (GF) Vegetarian (V)
Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.