Hors d’Oeuvre GF $10 / $16
house made fromage blanc, mission fig, marcona
Burrata & Prosciutto GF $22
sunchoke, pickled grape, saba
Coconut Squash Soup GF / V $13 / $17
ginger snow, pepita, cilantro
Citrus Salad GF / V $16
fennel, walnut, preserved tomato vinaigrette
Broccolini GF / V $13
caper, sultana, walnut
Roasted Carrots GF / V $13
raita, cocoa nib
Anson Mills Hush Puppies $12
aleppo honey, sea salt, chive
Carnaroli Risotto GF / V $23 / $33
foraged & found mushroom, kale crisp, pickled currant
Ricotta Gnocchi $25 / $35
braised duck, brussels sprouts, pomegranate
Seared St. Jude Albacore Tuna* GF $28 / $38
romanesco, caraway cauliflower, pomelo vinaigrette
Snake River Farms Pork Cheek* GF $27 / $37
baby carrots, turnip, spiced fig jus
Tilth Burgers* $22 / $34
horseradish aioli, onion jam, fingerling chips
Weathervane Scallops* $39
fennel, hazelnut gremolata, beet pureé
Braised Grass Fed Short Rib* GF $43
anson mills grits, kale, bourbon bbq sauce
Northwest Artisanal Cheeses $7 / $13 / $19
Executive Chef Joel Panlilio General Manager Mark Licastro
GF These are the items that are or can be made gluten free.
V These are items that are or can be made vegan.
* Consuming raw or undercooked foods may increase your risk of foodborne illness.
Underlined items may not be certified organic. Please note that there is no organic certification for wild foods.
20% gratuity will be added to parties of 6 or more.