Dinner

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

APPETIZERS
Shrimp and scallop cakes, chipotle aioli*. 12.
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. 12.**
Dry-rubbed baby back ribs, mustard barbeque sauce, hot pepper marmalade. 14.

ENTREES
Seared scallops*, bacon fingerlings, carrots, scallion cream, kohlrabi slaw, preserved lemon. 26.**
Fresh pappardelle, smoked chicken, roasted butternut squash, greens, caramelized onion, chicken stock reduction. 26.
Linguine, smoked beets, arugula, lemon-braised leeks, toasted walnuts. 21.
Potato-crusted pollock, squash puree, roasted mushrooms, sun-dried tomato tapenade. 26.**
Spice-rubbed club sirloin steak*, crispy potatoes w/cotija cheese, broccoli rabe, pickled sweet peppers, chimichurri sauce. 29.**
Roasted Giannone chicken breast, winter squash gnocchi, braised brussels sprouts, onions, cranberry gastrique. 25.
Gorditas (thick tortillas made with masa and potato), chili-maple parsnips; refried beans, guacatillo, cabbage, cashew-chili sauce, pepitas (vegan). 22.***

** May be prepared gluten-free

(Supplemented by specials throughout the week…)