Menu
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shishito peppers, sea salt 7
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Burnt Eggplant Dip, grilled sourdough 9
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kale, apple cara cara, pomegranate, pistachio, parmesan, mustard vinaigrete 13
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grilled gem caesar, avocado, pepitas 11
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roasted brussels sprouts, caramelized onions, sunchoke chips 9
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cauliflower, pickled onions 12
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burrata, 12yr aged balsamic vinegar, crostini 12
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charcuterie for 2 16
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today's oysters on the half shell 17
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poached tuna rillette, pickled onion, housemade chips 13
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citrus-cured yellowtail tostada, avocado, pickled onion 11
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calamari, marinara, pickled chili aioli 11
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thai-style chicken wongs, marinated cucumbers 14
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chorizo sliders, queso fresco, avocado mayo 12
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burger, caramelized onion, bacon, white cheddar, house cut fries 16
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organic roasted half-chicken, grilled chicory, chorizo 22
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hangar steak, fingerling potatoes, habanero vinaigrette 25
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roasted bone marrow, braised oxtail, jalapeno, grilled sourdough 15
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short rib cavatelli, brandy-wine tomato, parmesan broth 18
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mushroom cavatelli, butternut squash, parmesan (vegan possible) 14
Happy Hour
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oysters on the half shell 2
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shishito peppers 6
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grilled gem caesar, avocado, pepitas 8
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baby market lettuce, radish, snap peas, red wine vinaigrette 8
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calamari, marinara, pickled chili aioli 9
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short rib poutine 7
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chorizo sliders, avocado mayo, queso fresco 9
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charcuterie for 2 w/benton's ham 9
Reserve Your Spot!
Menu by: Executive Chef Trevor LaPresle