WEDNESDAY, May 24th, 2017

Our menu changes a little bit every day, noticeably week to week and completely month to month.


Lettuce, apple vinaigrette, radishes, goat cheese dressing, asparagus [12]

Harukei turnip soup [9]

Iceberg lettuce pancake, potato, garlic aioli, chili oil, funky radishes, shoots [11]

Carpaccio: seared beef, grilled romaine, crispy fennel, buttermilk herb dressing [12]

Vegetable board: marinated tomatoes, grilled carrots, ginger beets, breakfast radishes, whipped goat cheese, fennel salad, cucumber salad, strawberries, deviled egg [18]


Polenta gnocchi, roasted cauliflower, broccoli raab pesto, anchovy-chili oil, arugula, candied lemon, pecorino [18/26]

Goat cheese cappelletti, simmered squash, sunny egg, pepper jelly beets, arugula, lion's mane mushrooms [18/27]

Black garganelli, chopped shrimp, smoked clams, spicy tomato sauce, lemon basil, arugula [18/27]

Chitarra, fermented butter, oyster mushrooms, spinach, zucchini strings [18/27]

Tagliatelle, lump crab, English peas, saffron butter, arugula, tarragon, n'duja breadcrumbs [18/28]


Grilled Pork Shoulder, onion glaze, ghiaia pasta salad with zephyr squash, cucumbers and marinated tomatoes, horseradish cream [32]

Grilled Pink Snapper, crispy fried polenta, cucumber juice, twice fried broccoli florets, radishes [32]


Strawberry panna cotta, lavender moscato, cornmeal biscuit crumb [8]

Peanut butter whip, crushed chocolate cookies, mint, orange-chocolate sauce [8]

Chocolate-pecan biscotti, coffee or 2 oz. Vin Santo [5/15]