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 (6); yuzu granita, roasted jalapeño cocktail sauce. 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 greens, house vinaigrette. 9.**

ENTRÉES

Smoked chicken-stuffed ravioli, peas, asparagus, spinach, chicken stock reduction, grana padano cheese. 25.

Potato-crusted pollock, carrot purée, chili-ginger bok choy, pickled root vegetables. 26.**

Spice-rubbed club sirloin steak*, crispy potatoes w/cotija cheese, broccolini, pickled sweet peppers, chimichurri. 28.**

Roasted Giannone chicken breast, farro tabouleh, carrot/kohlrabi salad, romesco sauce. 25.

Gorditas (thick tortillas made with masa and potato), spicy chipotle-tomatillo roasted carrots; refried lentils, guacatillo, cabbage, radish, cashew-chili sauce, pepitas (vegan). 22.**

Seared scallops*, wild rice, asparagus, scallion sauce, kohlrabi slaw, beet vinaigrette, preserved lemon. 26.**

Beet-potato gnocchi, broccolini, asparagus, sage-chestnut brown butter, lemon, grana padano cheese. 22. (vegetarian, can be vegan)

** May be prepared gluten-free

(Supplemented by specials throughout the week…)