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Current Hours of Operation
Wednesday – Thursday: 5:00 pm – 9:00 pm / Friday – Saturday 5:00 pm – 10:00 pm / Sunday: 5 pm – 9:00 pm

A LA CARTE

SAMPLE MENU (Menu Changes Daily)

 

TUSCAN KALE “CARPACCIO” ~ 18

hemp heart ~ radish ~ pickles ~ sour dough

FRIED GOAT CHEESE SALAD ~ 18

rhubarb ~ fennel ~ arugula ~ strawberry

 

ASPARAGUS VELOUTÉ ~ 18

crème fraîche ~ smoked cacao ~ nasturtium

MATZO BALL SOUP ~ 18

spring onion ~ dill ~ celery

 

SPRING HERB CRÊPE ~ 18

local mushrooms ~ sauce suprême ~ sunflower

 

SHAKSHUKA ~ 21

soft coddled farm egg ~ spiced tomato ~ feta ~ pita

 

JAH JOY SWEETBREADS ~ 28

green papaya ~ peanuts ~ bitter melon ~ sticky rice


CRESTE DE GALLO ‘VERDE’ WITH SMOKED RICOTTA ~ 28

asparagus ~ courgette ~ english peas ~ green garlic

 

SMOKED STEELHEAD TROUT ~ 29

swiss chard ~ red onion marmalade ~ bourbon butter

 

CAPE COD MONK FISH ~ 32

black onion ~ ramps ~ purslane ~ shallots

 SEA SCALLOPS A LA PLANCHA ~ 42

black ink gnocchi ~ piccata sauce ~ sunchoke

 

MAINE LOBSTER AND HEIRLOOM GRITS ~ 68

harissa ~ chermoula ~  tuscan kale

 

 CHATEL WAGYU RIBEYE (8oz) ~ 72

cabbage ~ potato ~ horseradish ~ coffee

DESSERT

BASQUE CHEESECAKE ~ 18

green hill ~ strawberry ~ rioja

LUNAR CHOCOLATE ~ 18

truffles ~ popped amaranth ~ malt gelato

SORBETS ~ 9

daily selection

LOVE IT UP!

Consuming raw or undercooked meats, poultry, fish, seafood, or eggs may increase your risk of food borne illness.
We respectfully decline modifications or substitutions, except for food allergies – please inform us!
20% gratuity will be added to parties of 5 or more. Corkage fee will apply to all external wines; $35 per 750ml, limit 2 per table.