Dinner Menu

OCTOBER 17, 2016

- START -

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

house made parker house rolls - 6
parmesan, beurre de baratte

marinated olives - 6
fennel , orange, lemon, garlic, thyme, calabrian chili

bub and grandmas bread - 6 
whipped fennel pollen butter


- CHARCUTERIE -

chicken liver mousse house made  /  nduja smoking goose
bresaola principe  /  delaware fireball smoking goose
3 for 18


- PLATES -

butter lettuce - 13
giardiniera, radish, hazelnut, quinoa, fiscalini, citrus dressing

roasted honey nut squash - 13
house ricotta, za’atar, cherry tomato, basil, cucumber-dill

brussels sprouts - 11
almonds, sweet garlic, lemon, balsamic, lebni

cauliflower - 18
anticucho, avocado, crema, pepitas, puffed buckwheat, cilantro

farfalle - 18
squid ink pasta, kabocha, pepitas, pedro jimenez, sage

kampachi - 16
calabrian agua chili & cilantro vinaigrette, avocado, quinoa, mandarin

crispy octopus  - 19
harissa, frisee salad, pickled onion, mustard seed

calamari kung pao - 16
thai chili, wax bean, peanuts, green onion, cilantro

grilled blow fish - 15
anticucho, heirloom tomato vinaigrette, fresh herbs

market fish  - 24
manilla clams, aji amarillo potato mousseline, turnips, leeks, tapenade

broiled bone marrow - 18
parsley, preserved lemon, ramps, capers, country bread

steak tartare  - 16
capers, sea beans, dijon, quail egg  country bread

wagyu steak diane - 29
flambéed with brandy, lobster mushroom, baby fennel


 - LARGE FORMAT -

½ jidori chicken - 34
roasted in adobo, gizzards, chanterelles, pearl onion, mole, jus, chive

crispy branzino  - 34
blistered shishito pepper, onion, chili vinaigrette, garlic

pork chop  - 34
community grains polenta, grilled frisee, achiote fennel vinaigrette

tomahawk ribeye chop - 45 per person
 
bone marrow, garlic, alaskan fingerling potato (serves 2)


- CHEESES -

selection of raw and pasteurized artisanal cheeses

selection of 3 - 18  /  selection of 5 - 25  /  selection of 7 -  32
served with accoutrements

grayson cow, virginia, semi-soft

camembert cow, france, soft

colorouge cow, colorado, soft

1924 cow, blue, france, semi-soft

mt. tam cow, california, semi-firm

valdeon cow & goat, blue, spain, semi-soft

fiscalini, cow, california, firm

wabash cannonball goat, indiana, soft

harvest moon cow, firm

fat bottom girl sheep, california, firm



COFFEE
featuring stumptown coffee roasters

REGULAR | DECAF - 4
NITRO COLD BREW ICED COFFEE - 5

ESPRESSO
CAFÉ LATTE - 4
AMERICANO - 3.5
ESPRESSO - 3.5  
MACCHIATO - 4
DBL ESPRESSO - 6
CAPPUCCINO - 4
HOT TEA - 3


KITCHEN
executive chef | michael bryant
sous chefs | jason gonzales | chris ocegueda

THE TEAM
chingon crew | lucio  | giovanni | ronnie | ramon | angel | luis | sergio | david | felipe | william | miguel | alex | juan