Seasonally driven, we strive to feature local and organic products from purveyors with sustainable practices.
Menu as of April 18th
Corn meal fried oysters with tarragon aioli 10
Pig head mortadella, house made mustard and pickles 9
Burrata, peas, Saba, and pine oil 12
Chicken liver toast with shejime mushrooms, Pedro Ximena vinegar,
and chives 9
Manilla clams, preserved Meyer lemon, parsley butter, and pastis 10
Snake river farms beef tartar, bread crisps and mustards 11
Asparagus, elderflower vinegar, fourme d'ambert, pinenuts 11
Shaved beet salad, grapefruit, creme fraiche, dill 9
Vegetable pave, walnut pesto, parsley jus 12
Nettle gnudi, mushrooms, rabbit sugo and rabbit saddle 14
Squid ink chittara pasta, nduja, Calabrian chiles 10
Pea tenders, pork belly, slow cooked egg, twenty three flavors gastrique 10
Draper Valley ½ roasted chicken, schmaltz roasted potatoes, turnips, consommé 15
Almond milk poached halibut, spring vegetable ragout, chili oil, garlic purée 16
Grilled hangar steak, black garlic, oyster cream, asparagus, fried oysters 16
Nicky’s ground chuck, morbier cheese, truffle aoili, house
cured bacon, Dijon, french fries 14
add foie gras for another 14 or add egg for an extra 2
Rye bread, pickles, cream cheese schmeer 2
French fries 6
Pork rinds 6
Vegetable of the day m.p.
Loire Valley Ortolan
Traditional preparation with Courvoisier L'Esprit -
market price (Advance notice required)
Chef's table - a special menu is available for groups of 6 or more.
Chef Carriker will create a unique feast highlighting a specific meat or fish. Each presentation is formatted differently and requires advance reservations.
Executive Chef - Chris Carriker
Sous Chef - Neil Everett
19% gratuity on parties of 6 or more
Your patience is appreciated when splitting checks.
(It’s harder than it looks)