Falafel, pickled green tomatoes, chermoula, charred eggplant puree 8
Acorn Squash, ricotta, pecan pesto, pickled carrots, dukkah 6
Heirloom Tomatoes, burrata, pistachio, olives, salsa verde, fermented tea leaves 13
Cauliflower, avocado/pea puree, preserved local vegetables, gochujang dressing, furikake 9
Marinated Vegetables, Caesar dressing, smoked hamachi, rice chip 10
*Smoked Cobia Tostada, avocado, aioli, cucumelon, jalapeno, hijiki, pickled papaya 13
Shokupan, foie gras torchon, candied pumpkin seeds, rumtopf, local honey 13
Corn & Miso Tortellini, garlic thyme butter, chives, cheddar 13
*Radiatore Nero, “Aqua Pazza,” shrimp, squid, tomato, fennel 14
Maltagliati, escargot, mushrooms, black garlic, breadcrumbs 13
Carrot Cavatelli, carrot top pesto, candied walnuts, guanciale, Pecorino Toscano 14
*Scallops, beef tongue, sunchokes, enoki mushrooms, watercress, wild garlic vinegar 18
Octopus, duck fat fried potatoes, pickled green tomatoes, squid ink cracker, saffron rouille 16
Fried Duck Confit, marinated zucchini, labneh, za’atar, smoked chili sauce 17
The above is a sample of our nightly offerings. Slight menu changes are made daily based on availability. Customer menu modifications are politely declined.
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.