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*, asparagus, parsnip puree, horseradish-kohlrabi slaw, ginger-carrot vinaigrette, preserved lemon. 26.**
Fresh pappardelle, smoked chicken, roasted peppers and onions, tomatoes, chicken stock reduction. 26.
Potato-crusted pollock, curried lentils and vegetables, caper aioli. 26.**
Spice-rubbed club sirloin steak*, crispy potatoes w/cotija cheese, broccoli rabe, pickled sweet peppers, chimichurri sauce. 29.**
Fresh fusilli, roasted mushrooms, spring vegetables, pesto. 22. (May be prepared vegan)
Roasted Giannone chicken breast; potato gnocchi, peas, mushrooms, carrots, chicken stock reduction. 25.
Gorditas (thick tortillas made with masa and potato), chili-maple turnips; refried beans, guacatillo, cabbage, cashew-chili sauce, pepitas (vegan). 22.**

** May be prepared gluten-free

(Supplemented by specials throughout the week…)