Dinner Menu

Appetizers

~ Crispy braised bacon, hearts of romaine, brie, pear- $13

~ Beet pakora, gorgonzola, smoked hazelnut, endive, frisee – $12

~ Celeriac soup, roasted sunchoke, quince- $12

~ Seared scallops, fried pad Thai, green peppercorn, lime, peanuts- $17

~ Side stripe shrimp, chorizo, cornbread fritters, tomatillo, chipotle- $14

~ Confit of duck leg with moo shu pancakes, togarashi pot de crème, pickled cucumber – $16

~ Braised veal tonnato, grilled flatbread, roasted cauliflower, tomato – $14

Main Course

~ Marinated wild salmon with crispy polenta, braised savoy, aioli, pickles – $29

~ Roasted breast of chicken, pumpkin pie, root vegetables, bacon, cranberry compote – $29

~ Wasabi pea crusted Albacore tuna, pimento cheese arancine, antipasto- $29

~ Grilled beef tenderloin with mushroom spaetzli, truffle beets, leeks – $42

Chef: Jason Nienaber
Sous-chef: Ian Carr