SPRING DINNER

MENU


HOUSE BREAD & SEED CRACKERS

cultured butter

half loaf 5- full loaf 9-


CURED OLIVES

espelette, orange, anise

7-


OYSTERS

apple cider mignonette,

grated horseradish, lemon

M/P


BAY SCALLOP ESCABECHE

green apple, fermented chili, zucchini, mint

13-


MATANE SHRIMP TOAST

kewpie mayo, tarragon, fried garlic

14-


VADER LAMB TARTARE

shallots, oregano, olive oil, cracker

15-


GRILLED OYSTER MUSHROOM

garlic emulsion, grated duck yolk, wild rice

14-


PAPPARDELLE

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

17-

add black truffle 15-


HOT SMOKED PERCH

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

16-


HALF OCTOPUS

olive brine, lentils, walnuts, lemon vin, black garlic

27-


GRILLED FLAT IRON STEAK

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

26-


DANA VADERS LAMB

weekly cut & provisions

M/P


TO SHARE FROM THE KITCHEN

85-

KITCHEN MENU 5 courses

60-


SIDES & SWEETS

SPRING RADISHES raw & pickled, whipped butter

8-

EGGPLANT BABGANOUSH pickled red onion, mint

7-

CARROT-THYME CAKE brown butter frosting, caramelized walnuts

9-

RHUBARB PARFAIT meringues, basil, mascarpone, aperol

9-



BON APPETIT | ENJOY