SPRING LUNCH

MENU


OUR BAKED BREAD & SEED CRACKERS

w/ our cultured butter

1/2 loaf 5- full loaf 9-

CURED OLIVES

orange, anise, bay laurel

7-

TODAY’S SOUP

house made, with garnishes

8-

BAY SCALLOP ESCABECHE

green apple, fermented chili, mint, zucchini

13-

GRILLED OYSTER MUSHROOM

garlic emulsion, wild rice, grated duck yolk

14-

CHOP SALAD

pickled beets, cotija, apples, radishes, sunflower seeds, green goddess dressing

15-

MATANE SHRIMP TOAST

kewpie mayo, onion crisp, tarragon

14-

WHOLE HOT SMOKED PERCH

radishes, henry’s rye, crème fraiche, house pickles, caper dressing, basil

16-

PAPPARDELLE

sorrel, green peppercorns, cultered butter, scapes, buffalo parmigiano, fines herbes

17-

add truffle 15-

GRILLED FLAT IRON STEAK

mustard greens, fingerlings, hakurai turnips, grainy mustard, pickled cipollini

24-

-in house charcuterie-

small/16 large/24

-all of our charcuterie is butchered &

hand made on site with age old traditions &

techniques, served with farm stand accoutrements-

-SWEETS & CHEESE-

CARROT CAKE

brown butter frosting, caramelized walnuts

9-

RHUBARB PARFAIT

meringues, basil, mascarpone, aperol

9-

FARMHOUSE CHEESES

staff picks, honeycomb, crostini, stone fruit preserve

1/9- 2/17- 3/25-

BON APPETIT | ENJOY