Sample Dinner Menu: 04.10.26
1/2 dozen raw oysters *
2 x shigoku, 2 x virginica & 2 x olympia (wa.), horseradish, lemon
pâté
pork w/ tart cherry & foie gras, greens, pickles, mustard
beet salad
creamy horseradish & dill dressing, pickled herring, rye croutons, mâche
radicchio
apple, walnut, frico
soup
chick peas, shrimp salad, escarole
fried crab balls
lemongrass, ginger, chile, egg, rice noodles, panko, cabbage & sesame slaw
seared scallops
fennel, grapefruit
swiss witch nettle dumplings
morels, sheep cheese, cream
braised pork shoulder
polenta, sage, juniper, green garlic gremolata
grilled lamb loin
couscous, mint, leek, olive tapenade
schnitzel
fried pork loin, ham, beaufort, breadcrumbs, celery root remoulade
cheese
brie fermier de tremblaye (cow), roquefort (sheep), tomme chevre 1947 (goat), pear, almonds
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.