• Dinner

    • Warm Marinated Olives

      8

    • Little Fried Fish

      16

      Lime, Pimentón and Curry Aïoli

    • Pork Head Cheese

      16.50

      Mustard and Stonefruit Salsa

    • Fried Duck Egg

      16

      English Peas, Shiitake Mushrooms and Horseradish

    • Harissa Chicken Soup

      10

      Chickpeas, Zucchini and Squash Blossoms

    • Aquavit Cured Salmon

      17

      Frisée, Capers, Chives and Crème FraÎche

    • Marinated Cucumbers

      13.5

      Beet Hummus, Croutons, Kalamata Olives and Feta

    • Flatbread

      19

      Fennel Sausage, Artichokes, Basil and Mozzarella

    • Wood Baked Butter Beans

      13

      Feta, Oregano Pesto and Breadcrumbs

    • Avocado Toast

      16

      Pickled Jalapeño, Snow Peas and Broncha

    • Warm Goat Cheese

      15.5

      Blueberries, Strawberries and Crostini

    • Squid Ink Spaghetti

      15

      Bacon, Green Garlic and Fava Beans

    • Smoked Brisket

      17

      Berry Mostarda, Gruyère and Grilled Bread

    • Moroccan Vegetable Tagine

      25

      Toasted Almonds and Lemon Yogurt

    • Pappardelle

      24

      Nine Hour Bolognese, Rainbow Chard and Parmesan

    • Wild King Salmon

      32

      Mushroom Panna, Zucchini, Snow Peas and Basil Pesto

    • Pork Chop

      34

      Potatoes, Snap Peas, Mizuna and Balsamic Cherries

    • Grilled Squab

      35

      White Nectarines, Purslane and Morel Mushrooms

    • Rotisserie Herbed Chicken

      27

      Nantes Carrots, Bok Choy and Sesame Oil

    • Wood Grilled Hamburger

      18.5

      Pickled Onions and French Fries

    • Grilled Broccoli

      10

      Lemon, Anchovy and Breadcrumbs

    • Roasted Turnips

      9

      Dates and Walnuts

    • Zucchini

      9

      Pepitas and Ricotta

    • French Fries

      8

      Pimentón Aïoli

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

5% Service Charge Added in Support of Employee Benefits