L U N C H
small
apple and celery root soup, almonds, brown butter 12
rabbit pate, date agrodolce and horseradish 9
carrot and goat cheese ravioli, carrot top and walnut pesto 15
selection of artisan cheeses with lavash cracker, pickled apple 15
salads
belgian endive, buttermilk blue cheese, candied hazelnut, apple 13
add grilled gunthorp farms chicken breast 7
crispy soft-boiled egg, frisee, haricots verts, smoked trout 13
burgers choice of house cut fries or mixed greens
lamb burger, eggplant, tahini, pine nuts, arugula 15
sepia burger, camembert, onion jam, peppercorn aioli 15
entrees
rainbow trout, shimeji mushrooms, turnips, koji beurre blanc 17
chicken breast, maitake, manchego, schmaltz gremolata 17
flat iron, charred cabbage, potato confit, cider 20
roasted cauliflower, golden raisin, treviso, tapenade 16
sides
roasted baby carrots, salsa verde, feta 8
roasted cauliflower, sumac, caramelized yogurt 8
prix fixe 24
F I R S T
| rabbit pate, date agrodolce and horseradish
or
| apple and celery root soup, almonds, brown butter
E N T R É E
| flat iron, charred cabbage, potato confit, cider
or
| carrot and goat cheese ravioli, carrot top and walnut pesto
or
| rainbow trout, shimeji mushrooms, turnips, koji beurre blanc
D E S S E R T
lemon poppy seed cake, citrus, grapefruit curd
or
chef’s selections of cookies
sweets
mascarpone cheesecake, pears, tahini, concord grape sorbet 12
apple cake, dates, oat milk, brown butter, vanilla-date ice cream 12
chocolate mousse, hazelnuts, kumquats, mascarpone, hazelnut ice cream 12
selection of sorbets duo 7 trio 9
daily assortment of cookies 7
executive chef andrew zimmerman