Food

[our menu changes daily. the below is our menu on 4.17.14]

FIRST BITES & SNACKS
pao de queijo | brazilian ‘chewy n gooey’ cheezy poofs, butter, spice honey 5
rosemary n’sage potato chips | sea salt, malt vinegar 4
escargot ‘poppers’ | made with lots of butter & love 8
tempura blue lake green beans | grana padano, salsa romesco 8
fried green olives | fennel sausage, almonds, parmesan 7

CHARCUTERIE & CHEESE
bocadillo bites | jamon serrano, piquillo, queso manchego, EVOO 11
fresh burrata | grilled walnut bread, tangerine, pickled onion, fig balsamic 15
charcuterie and cheese board | cypress grove lamb chopper, point reyes, saint-andré, selection of angel salumis: berkshire lomo, salami nostrano, salami rossa, duck 22

RUFFAGE, SALADS, & VEGGIES
grilled asparagus | crispy prosciutto, poached egg, truffle aioli 10
roasted medjool dates & kale salad | prosciutto, goat cheese, almonds, pomegranate 14
vietnamese ‘pho’ poached organic chicken salad | veggie mix, fresh herbs, almond, chili-lime vin 12
crispy goat cheese & wild arugula | salt roasted beets, barley, pepitas, honey sherry dressing 13
foraged wild mushroom | creamy polenta, grana padano, truffle oil 12
roasted brussels | bacon apple vinaigrette, goat cheese 10

SWIMMERS
scallops & slab bacon | wild mushroom risotto, crispy leeks 18
hamachi sashimi | avocado, hearts of palm, shiso, watermelon radish 15
tuna tartare | picholine olives, pear, pine nuts, ginger vinaigrette, lotus root chip 16
black pepper mussels | sugar snap peas 11
salt n’ pepper prawns | X.O. pea tendrils, garlic chips 15
plancha baby octopus | portuguese sausage, quail egg, bacon aioli, mojo verde 14
wild salmon blt | sourdough parmesan toast, spicy mustard aioli 12

CARNAGE
P.I.G. “pop tarts” | smoked pork confit, bacon, gruyere, wrapped in golden pastry crust, tomato jam 13
roasted bone marrow | chimmichurri, sea salt, confit garlic brioche Toast 11
thai red curry shortrib | spring vegetables, cilantro peanut slaw 16
duck confit french dip | havarti, soft roll, pepperdew salsa verde, butternut & sage au jus 13
chipotle pork meatballs | creamy polenta, tomato gravy, cotija queso 12
fried chicken (jidori f.r.) | kale slaw, gherkins, house made hot sauce 13
moroccan lamb kibbeh | spiced tomato fondue, celery & mint salsa, tzatziki, feta, toasted pita 14
crispy pork loin ‘bi bim bap’ | garlic rice, Asian greens, fried egg 19
lomo saltado | beef tenderloin, tomato, rice, yellow aji, cilantro, potato 21
tin tin – noodle | spicy sesame pork, poached egg, scallions 8
poutine | braised lamb belly, fried organic egg, caramelized onion, fries 15

PLAT PRINCIPAUX
prime ribeye steak | truffle parmesan fries, asparagus, wild mushroom n’ bacon ragout 30
meyers farm ‘prime’ flat iron steak | sweet onions, heirloom tomatoes, watercress, umeboshi vin 23
brewery burger | smoked fiscalini cheddar, sour tomato jam, whiskey pickles, fries 16
———— add fried egg 1 . . . add slab bacon 2

CAUTION!!!…RESTRICTED VEGAN AREA ONLY
heirloom tomato & avocado salad | baby romaine spears, sweet onion, red wine–herb vin 13
buddha belly feast | bhutanese red rice, eggplant, tofu, chilies and almond 12
green papaya salad | wild arugula, granny smith apple, crushed peanuts, papaya seed vinaigrette 10
chilled somen noodles | cucumber, shitake, cilantro, sesame-chili dressing 8

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