June 9, 2016
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hors d’oeuvres

baguette . . . 3.5

theros olive oil, house cultured herb butter

 

cheese plate . . . 5 per/

18 for the board

› bear hill, sheep, vt › monte enebro, goat, sp

› drunken goat, goat, sp › pt. reyes bay blue, cow, ca

 

arugula salad . . . 8

granny smith apple, hazelnuts,

humboldt fog, vinaigrette

 

beet carpaccio . . . 8

preserved lemon, chevre, pistachio, smoked honey

 

red snapper ceviche . . . 10

traditional accompaniments, corn tostadas

 

pork dumplings . . . 9

harissa, pickled golden raisins, scallions

 

fried escargot . . . 10

burnt miso aioli, toasted pine nuts,

charred daikon, nori

 

tricolor cauliflower . . . 8

romesco, poppy seeds, scallions

 

yakitori eel . . . 8

fried cauliflower, egg, scallions

 

seared duck liver . . . 7

grilled bread, corn, orange segements, scapes,

smoked honey

 

marrow bone . . . 15

cherry and beet marmalade, everything lavash,

red pepper caviar, pickled turnips

small plates

spanish octopus . . . 14

nettle chimichurri, fried artichokes,

chanterelles and oyster mushrooms

 

crispy frog legs . . . 13

cheddar grits, smoked cipollini, bourbon glaze

 

steamed buns . . . 10

hng pork belly, pineapple kimchee,

cilantro, spicy mayo

 

seared sea scallops . . . 15

red cabbage puree, cilantro espuma,

brussels, pork belly, cumin

 

st. louis boar ribs . . . 16

baked bbq lentils,

poblano cheddar cornbread

 

blackened wahoo . . . 14

nettle risotto, snow pea salad, grilled lemon

 

vadouvan flat iron steak . . .16

goat feta frittata, balsamic onions,

herb crème fraiche

 

lemon pepper gnocchi . . . 14

citrus yogurt, gruyere, fava beans

corn, sunflower greens

 

duck leg adobo . . . 15

sticky rice, cilantro, scallion, sesame seed

 

hng beef tenderloin tartare . . . 16

64°C egg yolk, cahills porter cheddar,  quail egg,

pickles, apples, sriracha aioli

 

entrées

gulf shrimp pad thai . . . 17

rice noodles, tamarind,

crispy tofu, peanuts, lime

 

curried fried chicken . . . 18

pimento mac and cheese, collard greens,

texas pete syrup

 

heritage farms pork chop . . 29

confit fingerlings, creamed kale

serrano and orange glaze

 

16 oz. ribeye . . . 35

sweet potato gratin, onion rings,

broccolini, smoked demi glace

 

 sides

f i v  e   d o l l a r s

brussel sprouts

pimento mac & cheese

collard greens

broccolini

nettle risotto

asparagus
 

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Our Menu Changes Daily To Maintain Freshness and Creativity

No Substitutions Please

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