SMALL PLATES AND APPETIZERS

roasted honeynut soup

sage crème fraîche, spiced grains | 14

 

six westcott bay oysters

blood orange and tarragon mignonette | 18

 

local farmer’s market cheeses

house made preserves, rain-forest crackers | 18

 

salt and pepper squid

spicy remoulade, fresno chili, lime | 16/24

 

roasted cauliflower

black truffle, squid ink | 16

 

salmon and pork dumplings

citrus shishito ponzu, chiles | 17/26

 

crispy brussels sprouts

maple bacon aioli | 14

 

moroccan spice roasted organic carrots

rich yogurt, chilies, almonds, fresh picked herbs | 16

 

grilled octopus

smoked paprika potato, braised leek, calabrian chile | 24

 

 

SALADS AND HOUSE-MADE PASTAS

baby lettuces

pear, radish, spiced pear and black pepper vinaigrette | 16/24

 

apple salad

endives, whipped blue cheese, honey-walnut vinaigrette, spiced grains | 18

 

badger flame beets

sherried currants, herbed chèvre, coffee flour granola | 16/24

 

lemon-rosemary campanelle

braised lamb shank, delicata squash, parmigiano reggiano | 28/51

 

squid ink tagliatelle

green curry, clams, mussels, spanish octopus | 28/51

 

foraged mushroom risotto

roasted shallot, sherry pomegranate agrodolce | 24/36

 

 

 

ENTREES

neah bay black cod

white miso, koji marinated mushrooms, swiss chard, kombu broth | 38/69

 

seared diver sea scallops*

honeynut squash, salsify, pickled cranberry, grains | 45/81

 

king salmon*

crushed peas, olive and chili tapenade, saffron, preserved lemon | 42/76

 

certified black angus prime new york steak*

potato purée, buttered kale, foraged mushrooms, demi glace | 61/109

 

pure country farms bone-in pork chop*

sweet potato gratin, braised greens, maple bourbon apple jus | 42/76

 

16oz 45 day dry aged prime ribeye*

potato purée, buttered kale, foraged mushrooms, demi glace | 88/159

 

roasted duck breast*

pumpkin grits, brussels sprouts, duck jus | 42/76

 

whole mad hatcher farms chicken

mashed potatoes, bacon braised greens, herb roasted root vegetables | NA/69

 

 

 

SIDES

mashed potato | 10

brussels sprouts | 10

buttered kale | 10

bacon braised greens | 10

herb roasted root vegetables | 10

bread rolls cherry valley dairy butter, fleur de sel | 5

 

 

WINE AND DRINKS

view Wine List »
view Drink List »

 

 

chef proprietor | jason wilson

executive chef | joel handshuh

general manager | Chris LeRoy

SIGNATURE ARTISAN LARDER

bradford steak knives | 125 ea

savilino kitchen aprons | 85

 

*Our menu changes with the seasons. The website may not always reflect the most recent additions.