Castelvetrano olives, goat cheese, breadcrumbs.

Selection of 3 or 5 cheeses, summer berries, honeycomb.

1/2 dozen on the 1/2 shell with today’s mignonette, lemon, or cocktail sauce.

Kohlrabi, fennel, butternut, apple, Brussel leaves, parsley, ciabatta, pomegranate molasses vinaigrette.

Baby romaine hearts, pecorino romano, crostini, classic Caesar dressing.

Spring pea ragout, green garlic scapes, foraged morel mushrooms, herbed butter.

Roasted butternut, burnt apple, pork jowl, cipollini onions, Brussel leaves, maple and bourbon lacquer.

Pimenton espresso crust, roasted broccolini, fork crushed fingerling, bordelaise sauce.

fennel, apple, sunflower, radish, smoked roe, red currant vinegar, parsley jus.

Porcini duxelle, celeriac emulsion, sitka spruce and herb gremolata, red wine demi.

Vegan. Einkorn, roasted rapini and brussel sprouts, burnt leeks and butternut, grove greens, toasted sesame tahini.

Ground ribeye and bison, house pickle, lettuce, tomato, pickle juice aioli. Served with house-madee salt and vinegar potao chips .

Castelvetrano olives, goat cheese, breadcrumbs.

Selection of 3 or 5 cheeses, summer berries, honeycomb.

1/2 dozen on the 1/2 shell with mignonette, lemon, or cocktail sauce.