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a la carte

Friday, March 22, 2019

Rabbit Liver Pate & Rillettes with Grilled Bread, Turnips, Raisins & Pickled Onions $17

A Salad of Chicories, Radishes, Cara Cara Oranges, Buttermilk-Herb Dressing & Sunflower Seeds $14

A Warm Salad of Bloomsdale Spinach, Parsnips, Delicata, Bacon, Crumbled Egg, Hazelnuts & Pecorino $21

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Squash, Freekeh & Lamb Shoulder Soup with Stinging Nettle Yogurt & Pistachio Brown Butter $24

Riced Celeriac Cooked In Parmigiano-Shellfish Brodo with Spot Prawns, Black Trumpets & Chili Oil $29

Duck Leg Confit with Cabbage, Apples, Celery, Lentils, Sprouts, Peanuts & Ginger $28

Crispy Potatoes, Kale & Artichokes with Walnut Bagna Cauda & Ricotta $22

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Steamed Salish Sea Halibut with Grilled Rapini, Leeks, Chickpeas, Chorizo & Romesco Sauce $33

Braised Beef Brisket with Beets, Carrots, Brussels Sprouts & Horseradish Labneh $31

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Date Brown Butter Tart with Soft Cream & Blood Orange $10

Orange Blossom-Chocolate Chip Ice Cream with Tahini Cookie & Chocolate Chip Shortbread $10

• menu subject to change, please use as reference only •

 
photo by Jacob Smithers

photo by Jacob Smithers