Dinner Menu

to start -

 seasonal soup - 10

oysters - 6 for 18 | 12 for 34
daily selection, red wine mignonette, cocktail, lemon

parker house rolls - 6
parmesan, beurre bordier demi-sel

warm olives - 8
cornicabra, gordal, picholine, castelvetrano, taggiasche

cheese
artisanal selection, accoutrements, grilled bread
3 for 18 | 5 for 25 | 7 for 32


- cured meats -

1 for 12 | 3 for 20 | 5 for 29

chorizo dry, spain

prosciutto di parma italy

wild boar & veal terrine wrapped in bacon, house made

chicken liver mousse red wine, house made

rillettes house made duck confit, orange, garlic, fines herbes


- veggies & plates -

harissa carrots  - 12
carrot top gremolata, honey, yogurt

cauliflower - 13
bagna cauda, fennel, hazelnuts, mint*

french butter lettuce - 13
radish, quinoa, mahon, citrus dressing

charred broccoli 13
marcona almonds, calabrian chili, preserved lemon, parmesan*

burrata pickled green strawberries - 14
maple, frisée, pistachios, mint, meyer lemon*

brussels sprouts - 12
almonds, sweet garlic, lemon, balsamic, lebni*

mussels - 18
chorizo, EVO breadcrumbs, cilantro, tomato, leek butter, fennel

soft shell crab - 18
red fresno crema, fig & corn relish, pistachio, charred treviso*

crispy octopus - 19
fresh herbs, frisée, grapefruit, salsa verde, bread crumbs, paprika


 - large format -

wild mushroom pappardelle - 23
chestnuts, crispy parmesan, charred kale, crème fraiche*

squid ink fettuccine - 25
clams, mussels, calabrian chili, preserved lemon, fennel pollen

peas and carrots - 21
pea risotto, preserved lemon, weiser farms carrots, pistachio dukkah*

adobo rubbed ½ chicken - 30
sunchoke, kale, wild mushrooms, jus

snapper - 31
sunchoke, salsify, romanesco, rainbow chard, tarragon fumé

mary’s duck breast - 32
sweet potato, english peas, smoked currant, endive, sugar snaps

bone- in new york strip - 34
potato puree, agro dolce cipollinis, asparagus, veal jus

short rib - 33
celery root, blue foot mushrooms, romanesco, jus

crispy whole branzino - 38
green papaya salad, nuoc cham & garlic chili vinaigrette

tomahawk ribeye chop - 140
bone marrow, garlic, fingerling potato (serves 2-4)


chef | will kelly
sous chef | ishmail boudrar

chingon crew | lucio | ronnie | angel | luis | sergio | david | felipe | miguel | juan | oscar  osman | gerardo | brandon | edguardo | genaro | wilson

*may contain nuts