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