dinner | fall 2017

provisions

  • antonellis' cheese

    leonora |7|
    montboissie |7|
    little boy bleu |7|

  • charcuterie

    prosciutto picante |7|
    duck rillette |7|
    salchichon de vic |7|

  • 6.00
  • bread of the day

    house-cultured butter

 

Food made by people who are passionate about their trade.

leaves + roots

  • 14.00
  • golden beet pasta

    golden beets, parmesan, white wine, chili, roasted pine nuts

  • 13.00
  • charred butternut squash

    pomegranate molasses, toasted hazelnut, salt-roasted beet puree

  • 14.00
  • king trumpets

    seared king trumpet mushrooms, grilled butter lettuce, grass from the sea, fried leek crumble, ocean bubbles, misa glaze

  • 14.00
  • chickpea fritters

    burrata cheese, roasted campari tomatoes, wild herb pesto

    **add prosciutto picante for $7


fins + shells

  • 15.00
  • smoked hamachi pipettes

    smoked hamachi, pickled cucumber, tomato raisin, thai chili, coconut + soy vinaigrette

  • 22.00
  • chamomile scallops

    sunchoke puree, chamomile tea, smoked tapenade, sunchoke chips

  • 14.00
  • tuna tartare tacos

    albacore, green apple salsa, spicy avocado espuma, iberico lardo, fouille de brick

  • 22.00
  • tasmanian trout

    celery root, grilled persimmons, glazed potatoes, citrus soy butter reduction

 

LOCAL PRODUCE AND MICROGREENS


hooves

  • 23.00
  • grilled steak

    pickled garlic, tallow croutons, bibb lettuce, sweet potato puree, black garlic au jus

  • 28.00
  • braised oxtail

    root vegetable cassoulet, pickled mustard seeds, oxtail au jus

  • 22.00
  • grilled pork belly

    cauliflower crumble, poached pears, lemon verbena, za\'atar

 

feathers + beaks

  • 26.00
  • tx sweet tea-brined chicken

    1/2 bone-in chicken, smoked cabbage, charred scallion, togarashi, blonde gravy laze