The Menu

Hand-built selection of three cured meats, three artisan cheeses, seasonal accompaniments, grilled bread, nuts, jam, olives, and crackers. Charcuterie. Serves 2–3 people.

Silky burrata, heirloom tomatoes, basil pesto (nut-free), sliced speck, toasted bread.

Citrus-marinated artichoke hearts, smoky serrano aioli, micro greens, snipped chives.

Hand-rolled beef and pork meatballs, slow-simmered marinara, garlic crisps, toasted buckwheat.

Mediterranean olives, orange zest, EVOO, fried garlic, marsala reduction, Sicilian oregano.

Trio of warm baguette, sourdough, focaccia, and brown bread, with housemade salted, honey, and jalapeño butters.

French Onion Soup. Slow-simmered beef consomme, deeply caramelized onions, fresh herbs, melted gruyère, toasted focaccia.

Crisp little gem hearts, anchovy-forward Caesar dressing, shaved Parmigiano-Reggiano, six-minute egg, sourdough croutons.

Fluffy quinoa, caramelized onion vinaigrette, roasted sweet potato, crisp pancetta, shaved grano padano.

Seasonal leafy greens, crispy parmesan rinds, balsamic dressing, or choose your dressing.

Fire-charred savoy cabbage, fresh orange segments, burnt lemon vinaigrette, or choose your dressing.

North Coast caught halibut, celery root soubise, and market veggies.

Pan-seared half chicken, red currants, roasted sweet potato, tangy chicken gastrique, fresh herbs.

House-rolled pasta, Provençal bourride sauce, lump crab, charred pepperdew, light camembert foam.

Vegetarian or chicken available.

Bone-in pork chop with cheesy herb crust, apple mostarda, roasted brussels sprouts, golden yuca fries.

Grilled picanha (Brazilian top sirloin cap), roasted farmer's market vegetables, wild mushroom medley, red beef jus, savory crepe, golden puff pastry.

Slow-roasted duck breast, hand-stirred isabella mole, bright tamarindo, orange blossom notes.

Whole-roasted cauliflower, golden yuca fries, blistered tomatoes, vegetable mushroom reduction, harissa (vegan).

Fire-charred broccolini, lemon zest, chili flakes, shaved garlic, EVOO, flaky sea salt.

Smashed baby potatoes, par-boiled then crisped, garlic-herb butter, grated parm, parsley.

Cast-iron cornbread, slightly sweet, whipped honey butter.

Wild mushroom medley, shallot, garlic, white wine, fresh thyme.

Classic vanilla bean custard, brûlée sugar crust.

Silky butterscotch pudding, anise caramel, pistachio cream, cinnamon crisps.

Moist seasonal olive oil cake, candied pecans, compressed amarena-infused pears.

Crisp pavlova and flaky pastry layers, vanilla pastry cream, fresh raspberries, black sesame.

Hand-scooped vanilla bean gelato.

Hand-built selection of three cured meats, three artisan cheeses, seasonal accompaniments, grilled bread, nuts, jam, olives, and crackers. Charcuterie. Serves 2–3 people.

Silky burrata, heirloom tomatoes, basil pesto (nut-free), sliced speck, toasted breadcrumbs.

Citrus-marinated artichoke hearts, smoky serrano aioli, micro greens, snipped chives.

Hand-rolled beef and pork meatballs, slow-simmered marinara, garlic crisps, toasted buckwheat.

Mediterranean olives, orange zest, EVOO, fried garlic, marsala reduction, Sicilian oregano.

Trio of warm baguette, sourdough, focaccia, and brown bread, with housemade salted, honey, and jalapeño butters.

French Onion Soup. Slow-simmered beef consomme, deeply caramelized onions, fresh herbs, melted gruyère, toasted focaccia.

Crisp little gem hearts, anchovy-forward Caesar dressing, shaved Parmigiano-Reggiano, six-minute egg, sourdough croutons.

Fluffy quinoa, caramelized onion vinaigrette, roasted sweet potato, crisp pancetta, shaved grano padano.

Seasonal leafy greens, crispy parmesan rinds, balsamic dressing, or choose your dressing.

Fire-charred savoy cabbage, fresh orange segments, burnt lemon vinaigrette, or choose your dressing.

Focaccia, zucchini, roasted squash, arugula, nutritional yeast dressing, olive paste, and side of leafy greens with selection of dressing.

Beef patty, giardiniera spread, house sauce, swiss cheese, and side of leafy greens with selection of dressing.

Pounded chicken paillard, peppery arugula, shaved Parmigiano, lemon, capers, Dijon vinaigrette.

Wild-caught halibut, smoky aji amarillo and guajillo salsas, corn tortillas.

Grilled top sirloin, hand-stirred mushroom risotto.

Slow-cooked duck leg confit, crackling-crisp skin, wild mushrooms, green onions, smashed potatoes.

Whole-roasted cauliflower, golden yuca fries, blistered tomatoes, vegetable mushroom reduction, harissa (vegan).

Fire-charred broccolini, lemon zest, chili flake, shaved garlic, EVOO, flaky sea salt.

Smashed baby potatoes, pan-baked then crisped, garlic-herb butter, grated parm, parsley.

Cast-iron cornbread, slightly sweet, whipped honey butter.

Wild mushroom medley, shallot, garlic, white wine, fresh thyme.

Classic vanilla bean custard, brûlée sugar crust.

Silky butterscotch pudding, anise caramel, pistachio cream, cinnamon crisps.

Moist seasonal olive oil cake, candied pecans, compressed amaro-infused pears.

Crisp pavlova and flaky pastry layers, vanilla pastry cream, fresh raspberries, black sesame.

Hand-scooped vanilla bean gelato.