DINNER
*** Menu items are subject to market and season driven changes ***
CHEF'S TASTING MENU • Tuesday, Wednesday & Thursday Evenings • 3 COURSES • $35 Per Person
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Appetizers Chicken Liver Mousse 22 apricot mostarda, seasonal pickled vegetables, charred baguette Hummus Tahini 15 fried caulifower, raw carrot salad, warm pita Sauteed Calamari 14 sriracha butter sauce, fresh cilantro Charred Carrots with Labneh 12 dukkah spice blend, mint, red chile Baked Goat Cheese 14 delicata squash, candied pepitas, frisee, truffle honey vinaigrette Fried Cauliflower 13 black garlic tahini, pistachio chermoula, pomegranate Soups and Salads Mushroom Bisque 9 Kennett mushrooms, truffled croutons, orange-fennel oil Watercress Salad 14 apple, spiced pepitas, golden raisins, smoked cheddar, poppy seed dressing 
Beetroot Salad 14 smoked ricotta, greens, everything spice, dill vinaigrette Caesar Salad 12 hearts of romaine, herb-garlic croutons, parmigiano-reggiano 
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Main Course Crispy Fried Chicken Breast 29 yam puree, roasted broccolini, natural jus Ricotta Gnocchi 28 roasted delicata squash, brown butter, fried sage, parmigiano-reggiano Jail Island Salmon 31 pastrami spice, crispy sunchokes, cabbage & shmaltz, mustard emulsion Cod en Papillote 30 julienne vegetables, rice pilaf, buerre blanc, vadouvan Braised Short Rib 34 slowly cooked beef, spaetzle, glazed carrots, red wine reduction 
Spaghetti and Crab 29 fried garlic, old bay, parsley, lemon zest, toasted breadcrumbs, pecorino romano Pozole Verde 26 pork and hominy stew, traditional garnish, fried tortillas ETC...
Onion Dip & Chips 7 Deviled Eggs 7 Truffle Fries malt vinegar aioli 8 Roasted Broccolini 7 |