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Menus are posted to indicate our style, but the menu changes often, and those changes may not be reflected here. 

April 24-26

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FOCACCIA sesame, Arbequina olive oil 6

MERE POINT OYSTERS fish sauce mignonette, fresh horseradish, lemon 18*

 

BUTTER LETTUCES watermelon radish, apple, spiced pepitas, miso dressing 12*

BEETS smoked beet juice, cultured cream, pistachio 14*

LABNEH dukkah, mint, sourdough 11

ASPARAGUS ajo blanco, hazelnut + chorizo picada 14*

 

SALT + VINEGAR FRIES ketchup + aioli 8*

FRENCH ONION TOAST sourdough, confit onion, gruyere, fried leek, onion broth 16

FRIED BRUSSEL SPROUTS tonnato, salt cured egg yolk 14*

BRANDADE FRITTER pimenton aioli, French breakfast radish 12

 

PAPPARDELLE pea shoot pesto, asparagus, shitake mushroom, creme fraiche, gremolata breadcrumb 30

HALIBUT miso butter, new potato, fried kale, fresh horseradish  38

MILANESE fried chicken cutlet, radicchio, marinated cucumber, pickled mustard seeds, garlic yogurt, dill 32

DUCK rye spaetzle, mustard jus, Pastrami spiced cabbage, apple butter 34

HANGER STEAK tahini, charred broccolini, scallion, ginger 40*

 

SMASH BURGER raclette, griddled onions, pickles, dijoinaise, brioche bun, fries 20

A 20% service fee will be added to all guest checks. The service fee is distributed among all hourly employees, front and back of house, who take part in service. No portion of the service fee is retained by the restaurant or its owners. We are deeply grateful for your loyalty and support.

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