Sample Dinner Menu: 04.19.24
oysters *
1/2 dozen shigoku, washington, horseradish, lemon
pâté
pork w/ hazelnut & dried cherry, frisée, pickles, mustard, mâche
beets
warm brie, pistachio, apricot
squid salad
panissa, frisée, green almond
roasted kale raab
anchovy, egg, breadcrumbs
ravioli
green garlic, potato, parmesan, morels
seared scallops
fennel, citrus
halibut
artichoke, leek, fennel, black olive, green garlic aioli
grilled and brined pork chop
rosso di lucca beans, mirepoix, salsa verde
braised duck
rhubarb, ginger, celery root purée, foie toast
grilled steak *
new york strip, hedgehog & chestnut mushroom, fried potato, arugula
cheese
comté symphonie (jura/cow), briar rose butterbloom (dundee/cow), fruit, nuts
little t baguette & olive oil
MENU FAQs
Can you accommodate dietary restrictions?
In many cases, yes—gluten-free folks have an especially easy time with our menu. Alert your server when you arrive of any dietary restrictions so they can help you modify or steer clear of any dishes with allergens.
Do you offer dessert?
We usually have a seasonal panna cotta. Offerings may change.
Why does the menu above say “sample menu”?
Our menu changes daily based on freshness, what our farmers stop by the restaurant with, and what foragers have found. To inquire about today’s menu, email kevindgibson@gmail.com.