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DINNER MENU
GLUTEN FREE

Oysters*
3 pc. | 9
half dozen | 18
dozen | 36

SCALLOP CRUDO*
lemon verbena, bolted radish, ginger
-13-

SWEET CORN GAZPACHO king crab, cantaloupe, cherry tomato, habanero 14

GEM SALAD cucumber, pickled scapes, pleasant ridge, pistachio vinaigrette 12

HEIRLOOM TOMATO SALAD herring escabeche, ground cherries, puffed amaranth, sumac 14

BISON TARTARE* harissa aïoli, watermelon radish, cilantro, dried olive, socca 16

CHILLED FOIE GRAS* grilled strawberry, pickled strawberry, elderflowers, gluten-free toast 22

RAVIOLI
braise guinea hen, green tomato compote, arugula, pecorino
-17/24-

PAPPARDELLE
veal ragu, aji amarillo, fennel-anchovy sofrito, ricotta salata
-16/23-

SPAGHETTI
prawns, mussels, octopus, fra diavolo, fines herbes
-18/25-

STRIPED BASS* squid à la plancha, pole beans, charred eggplant, red pepper jus  27

STEAMED HALIBUT* squash blossom, zucchini, cherry tomato, pepperoncini, sauce bourride 34

COHO SALMON* za’atar, braised fennel, wild rice pilaf, charred cucumber 29

GRILLED PORK CHOP* tamarind glaze, japanese eggplant, mustard greens, mint 30

SPICE-CRUSTED DUCK BREAST* grilled beets, swiss chard, wild plum, foie gras bordelaise 30

AMERICAN WAGYU FLAT IRON* chanterelles, kale pesto, sweet corn, sansho pepper 38

CREAMY SPINACH

CRISPY RED POTATOES
cipollini aïoli, shishito pepper

ROASTED ZUCCHINI
garlic scapes, nasturtium butter

FRIED CAULIFLOWER
apple kosho, crispy shallot, fresno pepper

all sides 8

*THESE ITEMS ARE RAW OR UNDERCOOKED, OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEAT, FISH OR OTHER PROTEINS CAN INCREASE THE RISK OF CONTRACTING A FOODBORNE ILLNESS.