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
Fresh pappardelle, smoked chicken, roasted butternut squash, greens, caramelized onion, chicken stock reduction. 26.
Potato-crusted pollock, spaghetti squash, 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, sweet potato dumplings, braised fennel and onion, cranberry gastrique. 25.
Gorditas (thick tortillas made with masa and potato), chili-maple parsnips; refried beans, guacatillo, cabbage, cashew-chili sauce, pepitas (vegan). 22.**
Seared scallops*, wild rice, rainbow chard, beet and scallion cream, kohlrabi slaw, beet vinaigrette, preserved lemon. 26.**
New England tamale, kabocha squash, green olives, and spiced oyster mushrooms in corn husk; bean purée, curtido (vegan). 24. **

 

 

** May be prepared gluten-free

(Supplemented by specials throughout the week…)