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
GRAPEFRUIT AND FRIED GOAT CHEESE SALAD ~ 18
arugula ~ umeboshi ~ kohlrabi ~ lotus root
ASPARAGUS VELOUTÉ ~ 18
crème fraîche ~ smoked cacao ~ dill
SPRING HERB CRÊPE ~ 18
local mushrooms ~ sauce suprême ~ garbanzo shoots
KIM CHI FARM EGG ~ 18
bok choy ~ rice crisp ~ shallots ~ soy nuts
JAH JOY THAI SOUR SAUSAGE ~ 25
green papaya ~ peanuts ~ bitter melon ~ sticky rice
CRISPY VEAL SWEET BREADS – 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 ~ shallots
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
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.