MENU
Our menu changes daily but our website doesn't, please use this sample menu as a guide to what our style of cooking is like.
First Courses
  1. Slow Cooked Pork Belly
    $16
    With apricot, watermelon radish, shaved fennel, and pistachio pesto
  2. Roasted Beet Salad
    $15
    Ruby grapefruit, baby watercress, kohlrabi, coriander-ginger yogurt, candied sunflower seeds
  3. Asparagus Soup
    $13
    Truffled goat cheese a Prosciutto crostini and tarragon oil
  4. Beet cured salmon gravlax
    $17
    Avocado, shaved spring vegetables, horseradish caraway cracker
  5. Seared five spiced foie gras
    22
    Jonny cake, brandied roasted peach, kale, marcona almond mascarpone
SECOND COURSES
  1. Duck breast and confit leg
    $36
    with beluga lentils, salsify, bok choy, and blood orange gastrique
  2. Bronzini
    $31
    Roasted fingerlings, leek fondue, snap peas, garlic scape cauliflower cream
  3. NY Strip
    $40
    Green garlic crust, manchego potato croquette, parsnip puree, asparagus, and fiddle heads
  4. Pork Osso Buco
    $36
    Baby clams, kale, chick peas, charred onion piquillo pepper- tomato broth
  5. Ravioli of leek and truffle
    $30
    With English peas, favas, spinach and morel sauce
DESSERTS
  1. Chocolate Souffle for Two
    $10
    Served with chocolate espresso sauce and pistachio ice cream
  2. Lemon pound cake
    $10
    Macerated strawberry, candied pecan, whipped cream
  3. Earl Gray panna cotta
    $10
    With toasted swiss meringue, gram cracker crumble
BOOK A TABLE
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