Menu
-
shishito peppers, sea salt 7
-
Burnt Eggplant Dip, grilled sourdough 9
-
summer veg salad, cucumber, heirloom, tomato, corn, squash, pecorino 13
-
grilled gem caesar, avocado, pepitas 11
-
roasted brussels sprouts, caramelized onions, sunchoke chips 9
-
cauliflower, pickled onions 12
-
market beans 7
-
charcuterie for 2 16
-
today's oysters on the half shell 17
-
poached tuna rillette, pickled onion, housemade chips 13
-
japanese hamachi crudo, aguachile, cucumbers, mango 15
-
calamari, marinara, pickled chili aioli 11
-
short rib poutine 13
-
chorizo sliders, queso fresco, avocado mayo 12
-
burger, caramelized onion, bacon, white cheddar, house cut fries 16
-
organic roasted half-chicken, grilled chicory, chorizo 22
-
hangar steak, fingerling potatoes, habanero vinaigrette 25
-
roasted bone marrow, braised oxtail, jalapeno, grilled sourdough 15
Happy Hour
-
oysters on the half shell 2
-
shishito peppers 6
-
grilled gem caesar, avocado, pepitas 8
-
baby market lettuce, radish, snap peas, red wine vinaigrette 8
-
calamari, marinara, pickled chili aioli 9
-
short rib poutine 7
-
chorizo sliders, avocado mayo, queso fresco 9
-
charcuterie for 2 w/benton's ham 9
Reserve Your Spot!
Menu by: Executive Chef Trevor LaPresle