DINNER • 5pm
TUESDAY through SATURDAY
MENU EDITION 0112
PAN CON TOMATE
root baking co sourdough, heirloom tomato, olive oil | 5
SUMMER BEAN SALAD
bacon vinaigrette, dijon, crispy shallot | 9
HOUSEMADE RICOTTA
sweet and sour beets, basil, pecans | 11
HOECAKES
cane syrup, sea salt, butter | 6
* * * *
ROMAINE LETTUCE SALAD
roasted garlic, buttered sourdough croutons, creamy parmesan vinaigrette | 13
COBIA CRUDO
canary melon, cucumber, lime, coriander, chulpe corn, chilies | 15
SERRANO HAM & SUMMER MELON
mizuna, lavender honey | 13
HEIRLOOM TOMATO TART
pickled shallots, rosemary oil, cumberland tomme | 16
* * * *
FROGMORE STEW
shrimp, clams, andouille sausage, sweet corn, new potatoes, toasted bay spices | 16
OCTOPUS ANTICUCHERO
new potatoes, green onion, fresno chilies, olive oil | 17
ROAST DUCK STEAMED BUNS
kimchi, cucumber, green onion, oyster sauce | 16
NORTH AFRICAN LAMB SAUSAGE
baba ganouch, benne seeds, pickled onion | 16
* * * *
16 OZ GRASSFED RIBEYE
chanterelle mushrooms, grilled scallion | 47
WHOLE WOOD ROASTED BLACK BASS
scallion, ginger, fermented chili paste, raw vegetables | 34
SUMMER VEGETABLE CALAMARETTI
tomato compote, squash, fennel, eggplant, peppers, sweet onion | 21
BROWN SUGAR HERITAGE PORK
butterbean succotash, crispy shallot | 30
* * * *
BLUEBERRY CHEESECAKE
shortbread, vanilla cream | 8
FRIED PB&J HAND PIE
vanilla cream | 8
BLACK BOTTOM CRÈME BRÛLÉE
dark chocolate, vanilla, chocolate chunk cookie | 8
