| purée of zucchini soup with ricotta salata croutons | 8.00 | ||
| little gem lettuce with radishes, fried capers, parmesan and a roasted garlic vinaigrette | 8.75 | ||
| shelling beans, braised greens and oven dried early girl tomatoes with a poached farm egg and breadcrumbs | 12.00 | ||
| albacore confit with marinated beets, fennel, arugula and lucques olives | 13.00 | ||
| green tomato gazpacho with a salted cod cake and herb aioli | 12.50 | ||
| whiskey and brown sugar glazed pork spare ribs with a carrot salad | 12.00 | ||
| english pea and mascarpone stuffed pasta with hen of the woods mushrooms and pea tendrils | 13.00 | ||
| Entrees | |||
| pacific halibut with roasted cherry tomatoes, cucumbers and green peppercorn vinaigrette | 26.00 | ||
| seared hawaiian ono with corn, gypsy peppers and baby turnips | 25.00 | ||
| oven roasted chicken with pancetta, romano beans, heirloom tomatoes and a white bean toast | 20.00 | ||
| slow cooked leg of lamb with artichokes, chickpeas and yogurt | 25.00 | ||
| pan roasted grass-fed bavette steak with fingerling potatoes, padron peppers, marinated beech mushrooms and horseradish | 27.00 | ||
| corn and cheddar cheese fritter with braised greens and a tomatillo-avocado sauce | 19.00 | ||