Saturday, January 18, 2025

SMALL PLATES

Snack Board - 16

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

House Made Bread Board (v) - 12

Brioche, Herb Focaccia & flatbread, Served w/ white bean hummus & beet harissa butter

Curried Carrot Soup (v)(gf) - 6

Sumac yogurt & Basil oil

Citrus Roasted Beet Salad (v)(gf) - 10

Mixed Greens, Citrus Roasted beets, cranberry mascarpone, orange supremes & roasted lemon vinaigrette

Crispy Pork Belly Okonomiyaki - 16

Gochujang Aioli, Scallions & Nori

Smoked Chicken Empanada - 16

charred scallion, potato puree with green tomato chutney

Pithivier - 14

House made pork pAte & garlic mascarpone in puff pastry w/ fruit mostarda

Steamed Pork Buns (df) - 12

Scallion vinaigrette & spiced peanuts

ENTREES

Goat Cheese & Kale Savory Bread Pudding (v) - 28

mushroom bechamel & Garlic custard

Wild Mushroom Risotto (v)(gf) - 29

Herb oil & hazelnut gremolata

Bouillabaisse - 34

Squid, shrimp, monk fish, yukon potato, served w/ rouille croutons

Spiced Lamb Biryani (gf) - 32

Charred sweet potatoes, sultanas & sumac yogurt

Smoked Chicken (gf)(df) - 30

celery root puree, roasted yukon potatoes & chow-chow

DESSERT

Tarte Tartin - 13

caramelized apple, puff pastry, vanilla creme anglaise, malted whip, & nutmeg crumble

Peach Blossom Panna Cotta (V)(gf) - 12

lemongrass ginger gelee & nutmeg crumble

Dessert Trio - 14

Lemon macaron, almond cupcake w/ honey mascarpone frosting & sea salt caramel flourless chocolate cake

(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*