Sample Dinner Menu: 12.27.24
1/2 dozen oysters *
2x virginica, 2x shigoku & 2x olympia, washington, horseradish, lemon
paté
pork, chard, currant, greens, pickles
beef carpaccio *
beef tenderloin, black truffle, celery root, creme fraiche
fritto misto
delicata squash, fennel, sage, parmesan, remoulade
beets
labneh, pistachio, sumac
radicchio
apple, hazelnut, frico
seared scallops *
lentils, chanterelles, mirepoix
lasagna
chanterelles, spinach, bechamel
monkfish stew
clams, squid, potatoes, fennel, romesco
pork & beans
seared pork belly, flageolet beans, escarole
braised pork shoulder
polenta, persimmon
lamb belly
couscous, scallion, almond, mint, apricot, carrot, cumin
cheese
brillât-savarin (france/cow) & cantal jeune (france/cow), nuts, fruit
little t baguette & olive oil
MENU FAQs
Can you accommodate dietary restrictions?
In many cases, yes—gluten-free folks have an especially easy time with our menu. Alert your server when you arrive of any dietary restrictions so they can help you modify or steer clear of any dishes with allergens.
Do you offer dessert?
We usually have a seasonal panna cotta. Offerings may change.
Why does the menu above say “sample menu”?
Our menu changes daily based on freshness, what our farmers stop by the restaurant with, and what foragers have found. To inquire about today’s menu, email kevindgibson@gmail.com.