menu for weeks of 4.14 & 4.21
dinner
cod fritter with citrus kosho tartar sauce,
fresh horseradish, and piparra pepper
veg: sub artichoke heart for cod in fritter
fresh horseradish, and piparra pepper
veg: sub artichoke heart for cod in fritter
bright salad of peak season spring greens,
chermoula vinaigrette, mint
chermoula vinaigrette, mint
quarter roasted chicken with lemongrass pan sauce,
salsa macha, house sourdough flatbread
veg: sub white asparagus, morels, and fava beans for chicken
salsa macha, house sourdough flatbread
veg: sub white asparagus, morels, and fava beans for chicken
stracchino and hazelnut butter mille-feuille, passionfruit
$64 per person on tuesdays
$80 per person wednesday — sunday
20% service charge will be applied
to all checks at the end of meal
$80 per person wednesday — sunday
20% service charge will be applied
to all checks at the end of meal
$64 per person on tuesdays
$80 per person wednesday — sunday
20% service charge will be applied
to all checks at the end of meal
$80 per person wednesday — sunday
20% service charge will be applied
to all checks at the end of meal
wine pairing
Constantina Sotelo 'Aquelarre' Pet Nat
Albariño | Rías Baixas, Spain
Albariño | Rías Baixas, Spain
Achilee 'Scherwiller'
Riesling | Alsace, France
Riesling | Alsace, France
Holger Koch 'N*' Skin Contact
Pinot Gris | Baden, Germany
Pinot Gris | Baden, Germany
Braida 'Brachetto de Asti'
Brachetto | Piedmont, Italy
Brachetto | Piedmont, Italy
$40 per person on tuesdays
$50 per person wednesday — sunday
20% service charge will be applied
to all checks at the end of meal
$50 per person wednesday — sunday
20% service charge will be applied
to all checks at the end of meal
$40 per person on tuesdays
$50 per person wednesday — sunday
20% service charge will be applied
to all checks at the end of meal
$50 per person wednesday — sunday
20% service charge will be applied
to all checks at the end of meal