Menu

Menu

Our menu changes with the seasons, reflecting the freshest ingredients available from our local farms. Each dish is crafted with a creative, world-inspired twist.

SNACK

Satsuma Mandarin and Rosemary Castelvetrano Olives, Marcona Almonds

8

BOARD

Cheese, Charcuterie and Accoutrements

18

POMME CROQUETTE

Camembert , Lemon Garlic Aioli (V)

3 each

FORK CRUSHED BURRATA

Olive Oil, Pistachio and Lemon Thyme, Grilled Sourdough

16

raw

SCALLOP CRUDO

Olive Oil, Pistachio and Lemon Thyme, Grilled Sourdough

18

OYSTER SELECTION

Grapefruit Granita, Mignonette, Lemon

4 each

WAGYU CARPACCIO

Citrus and Soy, Shaved Radish

22

GREENS

FRISEÉ

Crest Point Farms Lardon, Potato Confit, Poached Egg, Dijon, and Sourdough Crouton

18

BROKEN CAESER

Baby Romaine, Anchovies, Soughdough Crouton, and Parmesan

14

WINTER

Escarole, Blood Orange with Pickled Red Onions and Pistachio(v)

15

START

SOUP DU JOUR

(v)

9

RAVIOLI

Butternut Squash and Ricotta with Brown Butter and Sage

5 each

POUTINE

Duck Confit or Oyster Mushrooms Cheese Curds, and Gravy

16

LAND + SEA

SCALLOP

Seared Scallop and Prosciutto Roulade, Celery Roots Foam, Braised and Crisp Swiss Chard

38

BURGER

Mishima Wagyu Beef Burger or Mushroom and Nut Veggie Burger Caramelized Onions, Goat Chevre, on Brioche Bun and House Cut Fries, Garlic Aioli

22

CHICKEN

Mary’s Organic Moroccan Spiced Brick Chicken, Preserved Lemons and Olives. Roasted Fingerling Potato

32

STEAK

Chanterelle Mushrooms Pink Peppercorn Cream Painted Hills Flank

42

Choice of: Cut Fries, Potato Confit, or Roasted Veg

Sides