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burrata (v) • golden raisin agrodolce, lemon, toasted almond, Niedlov’s bread • 15

lump crab • cantaloupe panna cotta, avocado, pickled serrano,

Japanese mayo, red onion, mango, soy crunch, chili oil • 17

mussels • butter, shallot, garlic, white wine, crusty bread • 16

blistered shishito peppers (v+) (gf) • fancy salt, charred lemon • 9

house-cut fries • classic garlic or spicy • 9

garlic & spicy • 10   truffle • 12


strawberry salad (v) (gf) spring mix, local strawberries,

strawberry cream cheese whip, charred spring onion, toasted almond,

radish, burnt onion emulsion, orange dijon vinaigrette • 14

beet (v) (gf) • dukkah, granny smith apples, horseradish crema,

citrus, herbs • 12


charred & roasted cauliflower (v+) • lime & ginger cashew cream, red onion, toasted hazelnut, Szechuan chili crunch, mint • 15

yellow squash succotash (v) (gf) • local squash, yellow corn, potatoes, white wine,

confit tomato, roasted garlic pistou, local microgreens • 14

elote (v) (gf) • bicolored corn, garlic & chipotle aioli, queso fresco,

spiced pistachio, lime, cilantro 13

mushroom pastor tacos (v+) (gf) • homemade corn tortilla, baby bellas,  

jalapeño sauce, guacamole, pickled jalapeño & onion, pineapple, lime • 12

spicy miso brussels sprouts (v) • honey, orange, mint, miso-sesame mayo • 13

okonomiyaki (Japanese savory pancake) • cabbage, carrot, green onion,

katsuobushi, glazed mushrooms, togarashi, Japanese mayo,

toasted sesame • 16 / add roasted pork belly +5 

meat, fish & pasta

Niman Ranch ribeye (gf) • 18 oz bone-in, local shiitakes, garlic, “green sauce” • 62

local rainbow trout (gf) • local squash, yellow corn, potatoes, white wine, confit tomato, roasted garlic pistou, local microgreens • 30

confit duck leg • Jurgielwicz duck leg, carrot, ginger, fried brussels,

golden raisin vinaigrette, orange & honey glaze • 25

braised pork shoulder (gf) • spiced brown sugar glaze, quick pickled fennel,

local strawberry & black pepper compote • 14

pork belly • avocado pudding, pickled apples, sweet soy sauce,

sesame, green onion • 13

four pepper bucatini pasta (v) • morita, ancho, negro, arbol,

cherry tomato, queso fresco, crema, cilantro • 20

flank steak* • brandy mustard cream sauce, roasted red potatoes,

crispy fried onion, herbs • 25

spicy korean “candy” chicken • peanuts, sesame, green onion • 15

Japanese salted salmon • beet, fried brussels sprouts, pickled shallot

and mustard seed, miso vinaigrette, pistachio • 24


chocolate cake (v) vanilla ice cream, strawberry, pistachio, mint  12

personal crème brûlée (gf) (v) • 7

strawberry clafoutis (v) • vanilla ice cream • 9

This menu is built for sharing, so food comes out of the kitchen as it’s ready.

We can leave some ingredients out, but no substitutions, please.

(gf) = gluten free      (v) = vegetarian 

(v+) = vegan or easily made so, please ask your server for details

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase

your risk of foodborne illness, especially if you have certain medical conditions