Dinner (Tuesday to Saturday 5 pm – Close).
Chef de Cuisine: Derek Ingram
9 ORGANIC GREENS | shaved seasonal veg | lemon poppyseed vinaigrette | hazelnuts
15 HEIRLOOM TOMATOES | burrata | salsa verde | avocado purée | sourdough
13 FRIED CHICKEN | chow-chow | dill ranch
14 MUSSELS | bone marrow broth | pickled veg | grilled bread
15 TUNA CRUDO | anchovy emulsion | olives | sea asparagus | squid ink crisp | espelette
17 GRILLED OCTOPUS | smoked potato salad | quail egg | mustard greens
14 ROASTED PORK BELLY | tahini honey glaze | eggplant | legumes | endive
17 BISON TARTARE | black garlic | truffled yolk | crispy bulgar | sour cream and onion chips
15 LAMB MEATBALLS | harissa tomato | pine nuts | parmesan
19 GNUDI | madras curry | spring veg | morels | fried halloumi | pea purée
31 SMOKED DUCK BREAST | piquillo pepper soffrito | corn succotash | pickled onion ring
33 STRIPLOIN | porcini mushroom | grilled XO greens | steak sauce
9 S’MORES | burnt marshmallow | milk chocolate crémeux | brownie | graham crumb
9 COFFEE POT DE CREME | whiskey cream | hazelnut praline | chocolate dipped biscotti
All plates are designed for sharing and will be served as they are ready.
all our sausages, bacon, pastrami, gravlax, roast, pastry and desserts are
hand-made, cured and smoked in-house with locally sourced ingredients and lots of love.
parties of 8 or more are subject to 18% gratuity. please advise your server of any food allergies. menu may change without notice.