warm olive plate
pecorino/ fennel/ lemon zest 9 gf/v
add grilled bread 3

chips & dip
kennebec potato chips/ sour cream & onion dip/ pecorino romano
cheese 14

little gem lettuce & fines herbes salad
radish/ sourdough crouton/ pecorino-lemon dressing 14

baby beet chopped salad
drunken goat cheese/ peppers/ fennel/ radicchio/ chick peas/ lots
of dill/sumac-red wine vinaigrette 14 v, gf
add soppressata salami 1

shrimp louie wedge
iceberg/ horseradish/ sieved egg/ capers/ chive/ traditional
dressing 1/4# 16 // 1/2# 22 gf

yukon potato & halibut chowder
winter root vegetables/ olive oil crouton/ chervil & dill 16

hand cut pappardelle
tomato & fermented pepper ragu/ spicy italian sausage/ fennel/ ricotta salata 24

seared ahi tuna steak
marinated bok choy & honshimiji mushrooms/ soy vinaigrette 24 gf

pan roasted local wild halibut
celeriac purée/ blue crab & olive salad/ sauce vierge 29 gf

korean style bbq chicken
untraditional accoutrement 21 gf

red wine braised short rib
potato purée & pan jus 30 gf

garlic butter & lemon half chicken
house made tortilla/ fermented escabeche/ red & green salsa/
onion cilantro 25 gf

block cut ny steak
twice baked stuffed potato/ beef Jus/ cafe de paris butter 4oz 29 / 8oz 36

brown sugar buttercake
maple-bourbon glaze & vanilla ice cream 12

peanut butter & chocolate tart
pretzel crust/ salted caramel/ whip cream 12

lemon creme brulee 12 gf
white chocolate cremeux