dinner menu | winter 2017

provisions

  • bread + butter

    potato + rosemary bread, house cultured butter | 6 |

  • charcuterie | 7 each

    prosciutto picante, duck rillette, duro capocollo

  • cheese | 7 each

    campo de montalban, goat gouda, pleasant ridge, ashbrook

 

Food made by people who are passionate about their trade.

leaves + roots

  • potato pillows + pesto

    sauteed gnocchi, herb pesto, house made ricotta, baby arugula |14|

  • roasted pepper carpaccio

    goat cheese, dehydrated olives, toasted pine nuts, fried capers, sherry vinaigrette |11|

  • mushroom + popped grains

    chantrelle mushrooms, pickled pumpkin, chickpea fritters, popped grains, brown butter miso |15|


fins + shells

  • smoked hamachi pipette

    tomato raisins, pickled cucumber, thai chili, coconut soy vinaigrette |14.5|

  • calamari noodles

    roasted corn, smoked tomatoes, spanish chorizo, chili oil, corn nuts |14.5|

  • octopus + noodles

    grilled octopus bolognese, squid ink noodles, chorizo gastrique, cherry tomato, micro fennel |18.5|

  • wild white bass

    shishito peppers, grilled okra, fuji apples, mint, peewee potatoes |22|

 

LOCAL PRODUCE AND MICROGREENS


hooves

  • pork cracklins

    citrus aioli, brava sauce |8|

  • b + b

    akaushi brisket, horseradish aioli, crispy leeks, red wine jus, yorkshire pudding |13|

  • steak + egg + potato

    grilled flat iron steak, VOX twice baked potato, cuddled egg, shiitake mushroom |22|

  • bone-in ribeye

    confit peewee potatoes, pickled mustard seed, crispy lardons, smoked onion, red wine au jus |72|

  • bacon + eggs

    grilled pork belly, fried duck egg, romesco, broccolini, almond dust,
    crostini |16.5|

 

feathers + beaks

  • quail + persimmons

    pickled persimmons, persimmon chutney, grilled quail, brussels sprouts, pecans | 19 |