LARDER

scallop*

daikon | green garlic | popcorn | blood orange

pickles

fermented burdock

pupusa

pork | curtido

dumpling

rutabaga | carrot | fumet

gougère

vichyssoise

KITCHEN

‘caesar’

romaine | crudite | tuile

butter

baguette | preserved lemon + chive | garlic

pancake*

kimchi | kampachi | yuzu aioli | garam

noodles

buckwheat | egg | blue silkie | gochugaru

chowder

nduja | clam | sabayon

chou farci

lamb neck | grits | forage

‘pringle’

brie | bacon | sungold jam

PANTRY

italian ice

tangelo | concord grape

velvet elvis bread pudding

peanut | chocolate | thai banana | bacon

milk and cookie

maple | cardamom

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

subject to change

Optional pairings for your visit. No need to decide now. You can always decide the night of your reservation. Please note that each pairing is per person. You're more than welcome to split a pairing, but will be subject to a $25 split fee to be charged at your visit.

reserve wine pairing $180
standard wine pairing $130
spirit-free pairing $85

5-Course menu also available Tuesday-Thursdays beginning in April.

MENU
$175 weeknights

$200 weekends