Friday February 21, 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

Nori & Seasame seeds

Kale Caesar (gf) - 10

Mixed Greens, pickled kohlrabi, croutons, & Anchovy brown butter dressing

Hiroshima Style Okonomiyaki (v) - 16

pickled kohlrabi, smoked mushroom ragout, gochujang aioli, Scallions, & nori

Pithivier - 15

puff pastry, country chicken sausage, goat cheese w/ fruit mustarda, & side salad

Truffle Potato Gnocchi (v) - 20

smoked kohlrabi broth & roasted corn

Steamed Pork Buns (df) - 12

Scallion vinaigrette & spiced peanuts

ENTREES

Congee (v) - 28

Chicken fried mushroom, pickled cauliflower, & spiced tare

Pan Seared Chicken Breast (gf) - 30

polenta cake, Roasted squash, & salsa verde

Beef Dan Dan Noodles (df) - 30

pickled carrot, chili oil, fried shallots, & cilantro

Herb Roasted Pork Loin (gf) - 32

Braised cabbage, kohlrabi, candied sweet potato puree & smoked tomato coulis

DESSERT

Coconut Rosewater Panna Cotta (V) - 11

Raspberry gelee & citrus crumble

Blueberry Tart - 12

Chocolate sauce & malt whip

Chocolate Tart - 13

almond crumble & passionfruit 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*