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.