Our menu changes and is prepared daily by Chef Tin Vuong so that you can make each visit a new exploration of flavors. Our market-driven dishes are ideal for sharing and feature the freshest ingredients sourced from local and sustainable farms and vendors.

Menu for 5.18.12

JUST GIMME SOMETHIN’…

‘Pao de queijo’ brazilian cheese bread | butter, spiced honey 5

house cured olives | rosemary, citrus 6

marinated artichoke hearts | olives, capers, calabrian chili 7

rosemary n’ sage potato chips | sea salt 4

tempura blue lake green beans | grana padano, salsa romesco 12

eggplant caponata | gioia ricotta, grilled bread 8

 

CHARCUTERIE & CHEESE

bocadillo bites | jamon serrano, piquillo, queso manchego, EVOO 11

burrata | roasted mushroom duxelle, white truffle oil, spiced honey, walnut toast, sea salt 14

charcuterie and cheese board | selection from home and abroad 22

p’tit basque melt | balsamic caramelized onions ‘n apples, baguette 10

 

SALADS

‘kitchen’ caesar fondue | parmesan crouton, creamy olive dressing 10

vietnamese “pho” poached organic chicken salad | veggie mix, fresh herbs, almonds, spicy chili-lime vinaigrette 12

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

apple n’ watercress salad | beets, oregon smokey bleu, walnuts, mustard-pancetta dressing 11

heirloom tomato & avocado salad | wild arugula, avocado, ricotta salata, sweet onion, citronade 12

 

VEGETABLES

shaved brussel sprouts | almond brown butter, meyer lemon, parmesan 9

grilled broccolini | chilies, hazelnut, manchego, red wine vinegar 8

foraged wild mushrooms | creamy white polenta, chives, truffle oil 13

roasted cauliflower ‘tagine’ | garbonzo, almond cous cous, raisins 9

zucchini n’ kennebec potato gratin | gruyrere, fresh herbs 11

 

FISH & SHELL

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

hamachi crudo | grapefruit, avocado, ‘white shoyu’, citrus oil 15

home-smoked steelhead trout | lemon-crème fraiche, onion sprouts, pickled ramps, toasties 12

tandoori grilled octopus | salsa verde, baby tomatoes, cucumber, tamarind-yoghurt dressing 13

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

thai red curried seafood | P.E.I. mussels, scallops, prawns, chorizo, coconut milk, asian herbs 24

pan seared ‘local’ spring halibut | gazpacho andaluz, baby tomatoes, california EVOO 21

 

MEATS

fried slab bacon | steam bun, hoisin, scallions, pickled veggies, fresh kimchee 15

crispy pork belly confit | bacon, wilted greens, poached farm egg, mornay, chives 14

24hr braised ox tail ragu | pappardelle, fava beans, grana padano 16

black pepper parmesan gnocchi | confit duck, wild mushrooms, mixed herbs, manchego 15

risotto ‘carbonara’ | guanciale, spring peas, poached farm egg, pecorino romano 16

braised short ribs | parmesan mash, market carrots, tokyo turnips, natural jus 18

meyers farm ‘prime’ flat iron steak | sweet onions, heirloom tomato, umeboshi vinaigrette 18

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

poutine | braised lamb belly, fried organic egg, caramelized onion, fries 16

roasted bone marrow | garden parsley-caper salad, sea salt, confit garlic, toasted baguette 15

fried chicken | (mary’s organic free-range) | gherkins, remoulade, house made hot sauce 13

tsukune | japanese grilled chicken meatballs (mary’s organic free-range), sweet shoyu glaze, cucumber-radish relish 10

salmon creek farms ‘all natural’ pork tenderloin | spaetzle, figs, beets, cippolini-sherry jus 19

 

TRADITIONAL PLATE

‘Abigaile’ house ground beef burger | caramelized onions, havarti, rocket & tomatoes , house aioli, fries 15

grilled ribeye steak | truffle parm fries, roasted shallots, jumbo asparagus, blue cheese, house steak sauce 29

 

modifications are not recommended / please alert your server to any allergies / $15 corkage fee / 18% gratuity added to parties of 6 or more