FOOD menu

SMALL PLATES

MUSHROOMS TARTINE| 16
roasted wild & tame mushrooms, sage cream sauce,
poached egg, pea shoots, sourdough

GOAT POUTINE | 18
braised goat, curry gravy, caramelized onions,
bacon, cheese curds

old macdonald FARM POT | 21
duck confit, pork belly rillettes, rabbit liver mousse,
goose fat crust, banyules syrup

ALBACORE | 18
tuna sashimi, cucumber, radish, jalapeño gin dressing

BISTRO SALAD | 12
fresh mixed greens, garden vegetables, noble meadows farm chèvre w/ vanilla yuzu vinaigrette

 

LARGE PLATES

ANGNOLOTTI | 24
english pea, yuzu & ricotta filled pasta, sweet pea nage, parmesan & garbanzo bean meringue

PASTA LA FEASTA | 26
squid ink bucatini, n’duja, anchovy caper oil,  sourdough gremolata, parmesan (For the month of October $3 of each plate sold goes to the Alex Community Food Center)

CLAMS | 26
potato foam, pork & lobster broth, sumac oil, nasturtium, grilled sourdough

EARTH CANDY | 25
popcorn fried green tomatoes, brown butter purée, micro greens, gruyère, pistachios

DIRTY SLUGS ÉTOUFFÉE | 25
escargots, cajun smother, manitoba wild rice, fermented hot sauce, fresh lemon

PORK BELLY CONFIT | 26
bear & flower belly, hibiscus & pomegranate molasses, corn, bell pepper & zucchini succotash, chicharron

WHOLE BRANZINO | 45
deep water farms sea bass, charred tomato, romesco salsa, wild hazelnuts, warm chickpea salad

STEAK & EGGS | 55
grilled skirt steak, sunny up duck egg, sheep milk feta, olive & herb pepperoncini sauce

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