spring Menu

Grilled sourdough focaccia, pickle butter, prosciutto – 16

Chicken-fried oyster mushrooms, aioli – 20

Chilled asparagus salad, sauce gribiche, pine nuts – 17

Lettuces, sprouts, sunflower seeds, carrots, feta & goddess dressing – 16

Bowl of tomato soup – 12

Roasted chicken, tarragon, crème fraîche, garden greens – 32

Fresh pasta shells, sweet peas, mangalitsa pork sausage, cream, parmesan – 32

Petrale sole, seaweed-caviar butter, salted kohlrabi  – 32

Wild rice pilaf, mushrooms, sugar snap peas, greens, pistachio – 35

Filet mignon, bacon-gorgonzola butter, broccoli, roasted red onions – 65

Our sourdough focaccia served with miso butter – 9

Side of garlic & leek  farmer’s cheese – 7

Marinated olives – 7

Fries – 7