Sample Dinner Menu: 01.02.26
1/2 dozen raw oysters *
2 x shigoku, 2 x olympia & 2 x virginica (washington), horseradish, lemon
fried crab balls
lemongrass, ginger, chile, egg, panko, cabbage & sesame slaw
beet salad
creamy horseradish & dill dressing, pickled herring, rye croutons
radicchio
apple, walnut, frico
soup
pork belly, fennel, corona beans, mirepoix, swiss chard
seared scallops
fennel, grapefruit
fideos
squid, bergamot aioli, tomato
crepinette
pork w/swiss chard, greens, pickles, walnut aillade
lasagna
chanterelles, spinach, mozzarella, parmesan, breadcrumbs
braised pork shoulder
betty’s noodles, quince sauce
grilled lamb loin
couscous w/ scallion, olive tapenade, fennel
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.