Dinner

BITES
Crispy shiitake mushrooms, sriracha-soy sauce 8.
Manchego potato croquettes, spicy salsa roja 7.
Castelvetrano olives, almonds, ricotta salata 7.**

APPETIZERS
Shrimp and scallop cakes, chipotle aioli*. 11.
Oysters* on the half shell (half dozen); yuzu granita. 14.**
Today’s Soup (vegan, see chalkboard). 9.**
Bibb lettuce, poached farm egg*, crispy onions, roasted beets, buttermilk dressing. 11.**
Dry-rubbed baby back ribs, mustard barbeque sauce, hot pepper marmalade. 13.
Simple salad of mixed local greens, house vinaigrette. 9.**

ENTRÉES

Fresh pappardelle, smoked chicken, roasted sweet peppers, greens, tomato, chicken stock reduction. 25.
Potato-crusted pollock, spiralized zucchini, roasted plum tomatoes, olive tapenade. 26.**
Spice-rubbed club sirloin steak*, crispy potatoes w/cotija cheese, garlicky green and wax beans, pickled sweet peppers, chimichurri. 28.**
Roasted Giannone chicken breast, maple-balsamic reduction; salad of arugula, farro, roasted beets, goat cheese, house vinaigrette. 25.
Gorditas (thick tortillas made with masa and potato), spicy corn salsa; baked cattle beans, guacatillo, cabbage, cashew-chili sauce, pepitas (vegan). 22.**
Seared scallops*, wild rice, rainbow chard, scallion sauce, kohlrabi slaw, beet vinaigrette, preserved lemon. 26.**
Stir fry of summer veggies, jasmine rice, poached farm egg*, kimchi 24. (vegetarian, can be vegan)

 

** May be prepared gluten-free

(Supplemented by specials throughout the week…)

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