The menu
It changes with the farms, so this is this week's card. Plates arrive when they are ready and are made for sharing.
This week
Dinner, Tuesday to Sunday
Starters
- Sourdough & cultured butter 7
- Baked each morning, with flaky salt and wildflower honey.
- Burrata & roasted peaches 16
- Basil, aged balsamic, grilled bread.
- Charred broccolini 13
- Lemon, chili, whipped ricotta, toasted almonds.
- Beef tartare 18
- Juniper, cornichon, egg yolk, rye crisps.
- Market greens 12
- Shaved fennel, radish, soft herbs, cider vinaigrette.
Mains
- Roast half chicken 29
- Thyme, juniper, charred lemon, pan juices.
- Brown butter pappardelle 24
- Hand-cut pasta, crispy sage, aged parmesan.
- Seared market fish 32
- Braised white beans, salsa verde, fennel.
- Braised short rib 34
- Soft polenta, gremolata, red wine jus.
- Roasted carrots & grains 22
- Whipped yogurt, dukkah, farro, carrot-top pesto.
Sides
- Crispy potatoes 9
- Rosemary, garlic aioli.
- Grilled greens 8
- Olive oil, lemon, sea salt.
- Heirloom tomatoes 10
- Shallot, torn basil, sherry vinegar.
Desserts
- Olive oil cake 11
- Crème fraîche, roasted figs, honey.
- Dark chocolate pot de crème 10
- Sea salt, whipped cream.
- Seasonal sorbet 8
- Ask your server for today's flavors.
Drinks
- Juniper & tonic 14
- House gin, cucumber, rosemary, juniper berries.
- Garden spritz 13
- Aperitivo, sparkling wine, orange, thyme.
- Wine by the glass 12
- A short list of small growers, changed weekly.
- House sodas 6
- Rhubarb, ginger, or lemon verbena.
Please tell your server about any allergies. Most dishes can be made without gluten, dairy, or nuts.
Come and stay a while
Book a table for dinner or Sunday lunch, or wander in for a seat at the bar. We keep the room calm and never rush the last course.
Hours
- Monday
- Closed
- Tuesday – Thursday
- 5 – 10 pm
- Friday – Saturday
- 5 – 11 pm
- Sunday
- 11 am – 3 pm, 5 – 9 pm
Reserve a table
or call (555) 318-4402
