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Dinner Menu 4-27-24
SMALL PLATES
Parmesan Herb Focaccia (v) - 6
whipped honey butter & fennel salt
Local Cheese Board - 21
served with seasonal preserves & Housemade seeded crackers
Leek & Fennel Soup (V)(gf) - 9
bronze fennel & herbs
Apple & Beet Salad (v)(gf) - 12
ginger mascarpone, mixed greens, pickled red onion, citrus vinaigrette & toasted sunflower seeds
Chopped Spinach & Onion Salad (v) (df) - 12
bok choy, pickled egg, scallion, & szechuan lime vinaigrette
Oven Roasted Fingerlings (gf) (df) - 9
chickpea bagna cauda, pickled tomatillo, & fried Tarragon
Miso Eggplant (V)(gf) - 14
Mala sauce, fried garlic & sesame seed
Chicken Liver Mousse - 15
toasted milk bread, apple pear sumac jam & kale fruikake
Pork & Garlic Herbed Naan - 16
carolina gold pulled pork, apple butter puree, pickled beets, & apple hazelnut crunch
Steamed Pork Buns (df) - 12
Scallion Vinaigrette & Spiced Peanuts
Kimchee Okonomiyaki (v)(df) - 14
sunnyside egg, pickled radish slaw, spinach kimchee, & sambal aioli
Wild Mushroom Flatbread (V) - 19
hummus spread, roasted poblano, marinated gilled mushroom medley & herb oil
Spinach Ricotta Tortellini (v) - 21
herb oil & whipped mascarpone
ENTREES
Moroccan Squash & Couscous (V) - 28
Grilled Carrots, Beet HArissa & spiced pepitas
Five Spice Smoked Chicken (gf) - 32
charred fennel puree, grilled eggplANT, ORANGE ANISE GLAZE, CILANTRO & BASIL
Steamed Trout (gf) - 36
dashi-leek & mushroom congee, shaoxing black bean butter sauce, scallion & cilantro
Spinach & Gouda Stuffed Pork Chop (gf) - 41
chorizo whipped potato, glazed carrots, & cherry pork jus
DESSERT
Cherry Clafoutis (v) - 12
chocolate sauce, almond whipped cream, & candied orange
Peach Blossom Coconut Panna Cotta (V)(gf) - 11
orange marmalade & coconut crumble
Lemon Cake (v) - 12
raspberry tea mousse, caramelized almonds & honey citrus 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*