Menus change weekly and are modified daily.
Tuesday – Friday
A la Carte and Tasting Menu Options
6:00pm – Close
*last available reservation at 9:30pm
Chef’s Tasting Menu
Two Seatings Available
6:00pm or 8:30pm
We politely request that parties of 6 or more participate in one of our Tasting Menu Options
bread, olives, butter – 3pp
*oysters, ginger, lemongrass, chili, chive – 18
octopus, nectarine, peanut, shiso, cipollini, lemongrass, sesame -18
gorgonzola, fig, melon, lomo, padron – 15
langostine, watermelon, espelette, nigella, kalamansi, trout roe – 15
carrot, haloumi, marcona, date, gypsy pepper, okra, avocado, miso, tahini – 15
risotto, sausage, oyster mushroom, clams, shrimp, saffron – 22
cavatelli, chanterelles, hen of the woods, ricotta, sage, grana padano – 22
polenta, herbs, chevre, olive, hazelnut, pluot, preserved cherry – 22
halibut, mussels, kohlrabi, poblano, fennel, radish, grapefruit – 34
*duck, squash, treviso, pear, pistachio, maple, cardamom – 34
briar rose, grilled nectarine, honey, hazelnut – 12/18
passion fruit, white chocolate, sesame – 10
buttermilk chess pie, grapefruit, huckleberry, elderberry, basil, lavender – 10 peach, earl grey, lemon, shortbread, blackberry – 10
Reservations for our patio seating are available the day of to ensure optimal weather. Reservations for patio dining are only available over the phone.
The tasting menu is served promptly Friday & Saturday at 6:00 and 8:30
6 courses ($85 per person)
An optional wine pairing is also available:
6 wines ($60 per person)
6 wines + aperitif/digestif ($75 per person)
There is a $30 corkage per 750ml for your own bottles that are not present on the DOC wine list
Reservations recommended, but walk-ins gladly welcomed.
Please specify dietary restrictions and preferences when making your reservation.
If you are part of the 6pm seating please be aware that your table is needed at 8:30 for our other guests to begin seating.
A 3% health and wellness charge will be added to each check to provide health insurance and living wages for all our staff. Thank you!