wednesday-sunday 4pm-9pm

starters

roasted beet salad 13
red and golden beets, honeycrisp apples, saffron pickled fennel, dill yogurt

mixed local greens salad 12
cucumbers, grapes, manchego, walnuts, lemon poppyseed vinaigrette

celery root soup 12
fried leeks, poached pears, nutmeg creme fraiche

fried maitake mushrooms 17
grilled lettuces, roasted avocado, verjus, parsley, crispy buckwheat, dried oranges

tomato braised and charred octopus 19
parsnip puree, marble potatoes, hard cooked egg, pickled green bean vinaigrette, calabrian chili mayo

entrees

butternut squash ravioli 14/25
pickled squash, taleggio cheese, confit garlic, marcona almond & tarragon relish, brown butter

boar and castelvetrano olive ragu 14/25
braised boar, sliced olives, rigatoni, rouille, pecorino

truffle and mushroom ravioli 15/28
preserved wild mushrooms, parmesan crisp, lemon truffle butter sauce

pan roasted halibut 34
bonito braised kale, preserved sweety drop peppers, sunchoke puree, meyer lemon vinaigrette

roasted pasture-raised chicken 27
crispy half chicken, braised cranberry beans, trumpet mushrooms, cauliflower, pickled romanesco, sherry chicken jus

72 hour short rib 31
carrot puree, smashed & fried fingerlings, black garlic and banyuls glaze

double patty grass fed burger* 18
American cheese, red onion marmalade, b&b pickles, special sauce, brioche bun, fries
add bacon 4 add egg* 2

sweet bites

gooey buttercake 13
chocolate ice cream, poached pears, candied ginger, salted caramel

cherry almond custard cake 13
sweet cherries, lime creme fraiche ice cream, almond crunch