SAMPLE MENU (Menu Changes Daily)

TUSCAN KALE “CARPACCIO” ~ 18

hemp heart ~ radish ~ pickles ~ sour dough

POMELO AND FRIED GOAT CHEESE SALAD ~ 18

arugula ~ umeboshi ~ kohlrabi ~ lotus root

CAULIFLOWER VELOUTÉ ~ 18

crème fraîche ~ brassica ~ smoked cacao ~ dill

SPRING HERB CRÊPE ~ 18

local mushrooms ~ sauce suprême ~ pea shoots

KIM CHI FARM EGG ~ 18

bok choy ~ rice crisp ~ shallots ~ soy nuts

SHOOTING POINT OYSTERS ‘TOM KHA’ ~ 25

galangal ~ lime leaf ~ lemongrass ~ thai basil

JAH JOY THAI SOUR SAUSAGE ~ 25

green papaya ~ peanuts ~ bitter melon ~ sticky rice

CRISPY VEAL SWEET BREAD – 28

beet root ~ zucchini ~ turnip ~ sauce meunière

CRESTE DE GALLO ‘VERDE’ WITH SMOKED RICOTTA ~ 28

asparagus ~ brussels ~ english peas ~ green garlic

SMOKED STEELHEAD TROUT ~ 29

swiss chard ~ red onion marmalade ~ bourbon butter

CAPE COD MONK FISH ~ 32

black onion ~ ramps ~ purslane ~ fava beans

 SEA SCALLOPS A LA PLANCHA ~ 42

black ink gnocchi ~ piccata sauce ~ sunchoke

MAINE LOBSTER AND HEIRLOOM GRITS ~ 68

harissa ~ chermoula ~  tuscan kale

 WESTHOLME WAGYU RIBEYE (8oz) ~ 72

cabbage ~ potato ~ horseradish ~ coffee