Saturday, March 22nd, 2025

SMALL PLATES

Snack Board - 16

2 Local cheeseS & charcuterie served w/ seasonal preserves & seeded cracker

House Made Bread Board (v) - 12

Brioche, Sourdough focaccia, & herb naan w/ seasonal spread

Miso White Bean Soup (V)(gf) - 6

Sesame oil & nori

Crispy Potato Salad (v)(gf) - 12

Mixed greens, goat cheese, Shaved radish, pickled red onion, Orange ginger vinaigrette & pepitas

Birria Tacos (gf) - 12

house corn tortilla, Oaxacan Cheese, onions & cilantro

Duck Confit Flatbread - 14

goat cheese, pepper jam & scallion oil

Candied Yam & Mascarpone Agnolotti (v) - 20

Parmesan ~ Basil broth

Steamed Pork Buns (df) - 12

Scallion vinaigrette & spiced peanuts

Beef Dan Dan Noodles (df) - 18

pickled carrot, chili oil, fried shallots & cilantro

Add fried egg $2.50

ENTREES

Risotto (v) - 28

Chicken fried oyster mushrooms, Mushroom ragout & herb oil

Seared Chicken Breast (gf) - 32

roasted sweet potatoes, red pepper moilee & pickled pepper salad

Seared Branzino (gf) - 30

creamy polenta, garlic roasted squash, chow chow & red pepper oil

Smoked Pork Loin (gf) - 32

sweet & sour filipino pork, scallion rice cake & Braised cabbage

DESSERT

Tropical Panna Cotta (V)(gf) - 11

strawberry rhubarb gelee & cinnamon coconut crumble

Citrus Basque Cheesecake - 13

Bourbon flambe pineapple & caramel sauce

Vanilla Creme Brûlée (gf) - 14

Mixed Berry sauce, vanilla whip cream & candied orange

Desser Trio - 14

Vanilla Macaroon, sea salt caramel dark chocolate Brownie & almond cupcake w/ cream cheese frosting

(df)-Dairy Free (gf)-Gluten Free

(v)-Vegetarian (V)-Vegan

*Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness*