Seasonal Menu

SMALL PLATES

Rye gnocchi, squash sofrito, taleggio cream, root vegetable demi, cured yolk 14 V

Salmon crudo, sea buckthorn vin, black radish, scallions, avocado oil, puffed wild rice 13 GF

      Lamb kofta; warm farro & pickled garlic scape salad, black garlic skordalia, smoked date chutney, za’atar 15

Winter endive salad, roasted walnuts, sultanas, ciro’s asiago, burnt honey & sherry vinaigrette, bee pollen 12 V

Seared Scallops split peas n’ ham; confit pork belly, green peas, ham dashi, quail egg 15

SEA & FARM

Honey lacquered duck breast, root vegetable pave, swiss chard, apricot relish, demi glace 31 GF

Seared salmon, sunchoke latke, preserved lemon & tobiko beurre blanc, fermented sunchoke watercress salad 29 GF

Quince glazed roasted pork chop, barley cabbage roll, kohlrabi-kale kraut, caraway jus 28

Seared n.s. halibut, black lentil fricassee, mussel escabeche, dill & whey sauce, sea truffle chicharron 34 GFO

 Lion’s mane mushroom schnitzel, celeriac risotto, sour cherry mostarda, brown butter yeast sauce 24 V/GFO

VEGETABLES

Crispy Brussels sprouts, black garlic, black lemon, ciro’s asiago, 10

Tempura delicate squash, garam masala spice honey, toasted pumpkin seeds 8