Sample Dinner Menu: 11.14.25
1/2 dozen raw oysters *
3 x shigoku, wa, 3 x olympia, w.a., horseradish, lemon
fried crab balls
lemongrass, ginger, chile, egg, panko, cabbage & sesame slaw
radicchio salad
apple, walnut, frico
pâté
pork w/ fig & foie gras, frisee, pickles, mustard
scallop crudo *
daikon, ginger, chili, ponzu, rice cracker
potato gnocchi
chanterelles, swiss chard, cream, parmesan
grouper
chickpea, tomato, fennel, olive, squid
cabbage roll
pork, apple, chestnut, mirepoix, celery root puree
grilled lamb belly pinwheel
couscous w/ scallion & pomegranate, eggplant, roasted pepper sauce
braised pork shoulder
betty’s noodles, crispy speck, quince sauce
cheese
ossau-iraty tete noire (sheep, france), almonds, figs, grapes
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.