Saturday, April 12th, 2025

SMALL PLATES

Snack Board - 16

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

House Made Bread Board (v) - 12

mini croissant, Sourdough focaccia, & herb naan w/ seasonal spread

Potato Leek Soup (v) - 6

herb oil & fried leeks

Roasted Beet Salad (v)(gf) - 12

Mixed greens, blue cheese, Orange garlic vinaigrette & spiced hazelnuts

Mushroom Flatbread (v) - 14

caramelized onions, arugula pistou, & balsamic reduction

Mushroom Tortellini (v) - 20

Charred pearl onion & Parmesan ~ Basil broth

Smoked Chicken Mole Arepa (gf) - 12

radish slaw & gochujang aioli

Steamed Pork Buns (df) - 12

Scallion vinaigrette & spiced peanuts

Pork Dan Dan Noodles (df) - 18

chili pickled red onion & carrot, chive scallion slaw, chili oil

Add fried egg $2.50

ENTREES

Mushroom Risotto (v) - 28

herb oil & hazelnut gremolata

Smoked Chicken (gf) - 32

cauliflower puree, herb potato & salsa verde

Seared Branzino (gf) - 30

Israeli couscous, hot honey rutabaga & orange brown butter vinaigrette

Smoked Pork Loin (gf) - 30

spanish bean stew, pickled radish, & charred red bell pepper

DESSERT

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

raspberry gelle & lavender crumble

Citrus Basque Cheesecake (gf) - 12

pineapple mango flambe

Crème Brûlée (gf) - 14

Mixed Berry sauce, vanilla whip cream & candied orange

Dessert Trio - 14

Vanilla Macaron, almond cupcake w/ mango buttercream & flourless chocolate cake w/ white chocolate bourbon sauce

(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*