Food

[our menu changes daily. the below is our menu

 

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 9

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  | preserved lemon, madras lavash, peaches, wild arugula, hazelnuts 15

charcuterie and cheese board | shafts bleu, garrotxa, st. andre, selection of angel salumis: berkshire lomo, salami nostrano, salame rosa, duck salami 22

 

 

RUFFAGE, SALADS, & VEGGIES

crispy goat cheese & wild arugula | salt roasted beets, barley, pepitas, honey sherry dressing 13

vietnamese ‘pho’ poached organic chicken salad | veggie mix, fresh herbs, almond, chili-lime vin 12

roasted medjool dates & kale salad | prosciutto, goat cheese, almonds, pomegranate 14

foraged wild mushroom | creamy polenta, grana padano, truffle oil 13

roasted brussels | bacon, goat cheese, apple vinaigrette 10

grilled asparagus | crispy prosciutto, poached egg, truffle aioli 10

 

 

SWIMMERS

salmon club | fennel salt cured smoked salmon, bacon saffron aioli, heirloom tomato 15

scallops & slab bacon | wild mushroom risotto, crispy leeks 19

salt n’ pepper prawns | X.O. pea tendrils, garlic chips 15

plancha baby octopus | portuguese sausage, quail egg, bacon aioli, mojo verde 12

tuna tartare  | picholine olives, pear, pine nuts, ginger vinaigrette, lotus root chip 16

hamachi sashimi | sweet potato, crispy saffron rice, pickled fresno chili 15

 

 

CARNAGE 

shortrib picadillo | Spanish olives, chorizo, sofrito fried rice 17

crispy pork loin ‘bi bim bap’ | garlic rice, asian greens, fried egg 19

P.I.G. “pop tarts” | smoked pork confit, bacon, gruyere, wrapped in golden pastry crust, tomato jam 13

fried chicken (jidori f.r.) | kale slaw, gherkins, house made hot sauce, preserved lemon gribiche 14

chipotle pork meatballs | creamy polenta, tomato gravy, cotija queso 11

roasted bone marrow  | chimmichurri, sea salt, confit garlic brioche Toast 11

moroccan lamb kibbeh  | spiced tomato fondue, celery & mint salsa, tzatziki, feta, toasted pita 14

poutine | braised lamb belly, fried organic egg, caramelized onion, fries 15

tin tin noodle | spicy sesame pork, thai basil, poached egg 9 

 

 

PLAT PRINCIPAUX  

lomo saltado | beef tenderloin, tomato, rice, yellow aji, cilantro, potato 21

meyers farm ‘prime’ flat iron steak | sweet onions, heirloom tomatoes, watercress, umeboshi vin 23 

prime ribeye steak | truffle parmesan fries, asparagus, wild mushroom n’ bacon ragout 30

dry aged brewery burger | fiscalini cheddar, porcini butter, heirloom tomato, caramelized onion, fries 18

———— add fried egg 1 . . . add slab bacon 2 

 

 

CAUTION!!!…RESTRICTED VEGAN AREA ONLY

baby heirloom tomato salad  | baby romaine, avocado, sweet onion, red wine–herb vin 13

chilled somen noodles cucumber, shitake, cilantro, sesame-chili dressing 8

buddha belly feast | bhutanese red rice, eggplant, tofu, chilies and almond 12

green papaya salad | wild arugula, granny smith apple, papaya seed vinaigrette 10 

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