Dinner (Tuesday to Saturday 5 pm – Close).
|Chef de Cuisine: Derek Ingram
4 BREAD | warm olives and bread with daily spread
9 GREENS | Hannah Brook farm organic green salad crackers
9 PORK CROQUETTE | red cabbage puree | radish | raisin mustard
11 FRIED CHICKEN | dill ranch | chow-chow
14 MUSSELS | bone marrow broth | mire poix | fries | smoked aioli
16 OCTOPUS | Moroccan chickpeas | slaw | feta
16 TUNA TARTARE | avocado | smoked yolk | yuzu | sesame crackers
15 KABOCHA SQUASH GNOCCHI | king oyster mushroom | kale | dukkah spice
17 BEEF CHEEK | leek soubise | parmesan | radicchio
19 OXTAIL RAGU | pappardelle | chanterelles | cipollini | bread crumb
25 LING COD | clams | couscous | fennel | smoked tomato nage
29 DUCK BREAST | farro | roast carrot | brussels sprouts | puffed grains | duck jus
33 SMOKED WAGYU SIRLOIN | scallion potato puree | parsnips | roast shallots | jus
8 MILK CHOCOLATE CRÉMEUX | dark chocolate mousse | hazelnut cookie crumb
8 COCONUT LIME PARFAIT | coconut icecream
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.