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 18 apricot mostarda, seasonal pickled vegetables, charred baguette Mediterranean Mezze Plate 22 hummus-tahini, feta, falafel, mideast salads, olives, grilled pita Sauteed Calamari 18 sriracha butter sauce, fresh cilantro Rock Shrimp Tempura 15 spiced honey, preserved lemon ailoi, micro radish sprouts 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 Baby Arugula 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 
Cavatelli 28
chicken ragu bianco, wild mushroom, 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 |