Changes to our dinner menu are made daily by our chef, depending on what is available at local farms and from artisan producers. Please call ahead if you’d like more details about our menu.
Chef Nick Moulton
IN THE ORDER OF LIGHT TO HEAVY
Marcona Almonds 8.
House Cured Olives 8.
Popcorn Brown Butter, Grana Padano 6.
Sriracha Fried Chickpeas 6.
Speck With Mustard 12.
Burrata Grilled Bread, Bagna Cauda 9.
Irish Point Oysters (6) Lemon 18.
Greta’s Fair Haven Chèvre Dates, Pickled Apples, Duck Fat Granola, Rice Crisp 12.
Potato & Fennel Soup Fine Herbs 9.
Spicy Salad Greens Brown Rice Miso Vinaigrette, Benne Seed 12.
Kohlrabi Apple, Celery, Daikon, Radish, Pistachio, Grana Padano 12.
Endive Raddichio, Celery, Crushed Bread, Anchovy Dressing 12.
Warm Spinach Slow Cooked Farm Egg, Salmon Katsuobushi 12.
Brussels Sprouts Mint, Chili, Puffed Rice, Fish Sauce Vinaigrette 11.
Fried Sunchokes Charred Pepper Aioli, Frisee, Guanciale Vinaigrette 15.
Hen of the Woods Egg Yolk, Maggies Reserve, Ham Crumbs 18.
Chicken Fried Oysters Fennel, Grapefruit, Dill, Whitefish Roe, Lemon Aioli 20.
Leg of Goat Carrots, Salsa Verde, Australian Feta 21.
Meatballs Smoked Tomato Gravy, Kale, Grana Padano 17.
Garganelli Pasta Braised Pork, Beef Shank, Italian Sausage, Kale, Tomato Sauce, Grana Padano 19.
Roasted Chicken Thighs Chorizo Puree, Garlic Braised Kale 18.
Salmon Mushrooms, Green Tea, Spinach, Pea Shoots 27.
Chicken Breast Parsnip Puree, Fennel, Quinoa, Grapefruit, Olive 28.
Duck Breast Confit Leg, Farro, Brussels Sprouts, Cherries 28.
Hanger Steak Parsnip Puree, Hen Of The Woods , Bordelaise 30.