lunchmenu

FIRST COURSE
  • OYSTERS ON THE HALF SHELL
    Mignonette, Cocktail Sauce
    18
  • HAMACHI
    Heart of Palm, Sea Grapes
    23
  • ROASTED CAULIFLOWER SOUP
    Crispy Capers, Dill
    10
  • MIXED LETTUCES
    Radishes, Sherry Vinaigrette
    17
  • WILD ARUGULA
    Parmesan, Pine Nuts
    17
  • AVOCADO SALAD
    Tomatillo, Sorrel, Spiced Peanuts
    21
  • BABY BEETS
    Point Reyes Bay Blue, Tarragon
    18
  • BERKSHIRE PORK BELLY
    Blood Orange, Soy-Pickled Garlic, Fermented Fresno Chile
    22
  • FLATBREAD
    Fontina, Wild Mushrooms
    19
VEGETABLES
  • Roasted
  • CIPOLLINI ONIONS 14
  • CAULIFLOWER 14
  • BRUSSELS SPROUTS 15
  • CHANTENAY CARROTS 15
  • RUSSIAN BANANA POTATOES 14
  • Sautéed
  • SHISHITO PEPPERS 14
  • BROCCOLI DI CICCO & BAGNA CAUDA 15
MUSHROOMS
  • OYSTER 14
  • TRUMPET ROYALE 15
  • SHIITAKE 14
  • HEN OF THE WOODS 19
  • ASSORTMENT 17
MAIN COURSE
  • PETRALE SOLE
    Bok Choy, Shiitake Mushrooms, Dashi
    38
  • DIVER SCALLOPS
    Citrus, Fennel, Mint
    38
  • TEXAS QUAIL
    Blueberry-Tomato Salad
    36
  • RICOTTA CAVATELLI
    Wild Mushrooms, Thyme
    28
  • TORCHIO
    Short Rib, Cremini Mushrooms
    28
  • SPAGHETTI
    Veal Ricotta Meatballs
    28
  • CHICKEN SALAD SANDWICH
    Potato Chips
    23
  • SMOKED ORA KING SALMON SALAD
    Pickled Onions, Capers, Dill
    32
  • ROASTED JIDORI CHICKEN SALAD
    Radishes, Egg, Garlic Croutons
    28
  • BBQ DUCK SALAD
    Red Russian Kale, Pear, Pecans
    32
FOR THE TABLE
  • ROASTED JIDORI CHICKEN 36
  • ANGUS FLAT IRON 48
  • ANGUS BEEF SHORT RIB 50
  • DRY-AGED BEEF RIBEYE (26 oz.) 120

⌯ Our menu is subject to change based on market availability & seasonality.

dinnermenu

FIRST COURSE
  • HAMACHI
    Heart of Palm, Sea Grapes
    23
  • OCTOPUS
    Aji Verde, Cashews
    28
  • BERKSHIRE PORK BELLY
    Blood Orange, Fermented Fresno Chile
    22
OYSTERS
  • KUSSHI (WA)
    each 3
  • HAMMERSLEY (WA)
    each 3
  • HAMA HAMA (WA)
    each 3
  • ISLAND CREEK (MA)
    each 3
SALAD
  • MIXED BABY LETTUCES
    Radishes
    17
  • RED RUSSIAN KALE
    Apple, Candied Pecans
    19
  • ROQUETTE ARUGULA
    Pine Nuts, Parmesan
    17
  • HASS AVOCADO
    Tomatillo, Spiced Peanuts
    21
  • RED, GOLD & CHIOGGIA BEETS
    Gorgonzola
    18
PASTA
  • PAPPARDELLE
    Green Garlic, Pistachio
    26
  • RICOTTA CAVATELLI
    Thyme, Wild Mushrooms
    26
  • TORCHIO
    Short Rib, Cremini Mushrooms
    28
  • SPAGHETTI
    Roasted Pork, Calabrian Chiles
    28
FISH
  • PETRALE SOLE 36
  • LOUP DE MER 38
  • ORA KING SALMON 38
  • DIVER SCALLOPS 36
MEAT
  • TEXAS QUAIL 32
  • JIDORI CHICKEN 36
  • PEKIN DUCK BREAST 46
  • ANDERSON RANCH LAMB 54
  • ANGUS FLAT IRON 48
  • ANGUS BEEF SHORT RIB 50
FOR THE TABLE
  • BERKSHIRE PORK (26 oz.) 55
  • DRY-AGED BEEF RIBEYE (26 oz.) 120
VEGETABLES
  • Roasted
  • CAULIFLOWER 15
  • CIPOLLINI ONIONS 14
  • BRUSSELS SPROUTS 15
  • CHANTENAY CARROTS 15
  • Sautéed
  • BROCCOLI DI CICCO & BAGNA CAUDA 15
  • SHISHITO PEPPERS 14
MUSHROOMS
  • OYSTER 14
  • SHIITAKE 14
  • TRUMPET ROYALE 15
  • HEN OF THE WOODS 19
  • ASSORTMENT 17
POTATOES
  • YUKON GOLD PURÉE 14
  • GRATIN 15
  • GNOCCHI 16
  • RUSSIAN BANANA 14

⌯ Our menu is subject to change based on market availability & seasonality.

dessertmenu

  • APRICOT-PISTACHIO BOSTOCK
  • Citrus Marmalade, Creamsicle Ice Cream
  • CHOCOLATE TRUFFLE TART
  • Roasted Banana, Candied Almonds
  • BLOOD ORANGE-RHUBARB POP TART
  • Mexican Vanilla Ice Cream, Rhubarb Sorbet
  • LEMON-POPPY SEED DOUGHNUTS
  • Roasted Apple, Meyer Lemon Sherbet
  • each 14
  • CHOCOLATE CHIP COOKIES
  • 12
  • FRESH FRUIT PLATE
  • Seasonal Selection
  • 14
  • ICE CREAM
  • Creamsicle, Coffee-Caramel, Mexican Vanilla, White Chocolate-Macadamia
  • SORBET
  • Banana, Rhubarb, Pineapple, Meyer Lemon Sherbet
  • each scoop 4
    3 for 10
CHEESE
  • HOLY MOLY (CA)
  • NAKED PRUNER (NY)
  • ANABASQUE (WI)
  • BISMARK (VT)
  • RUSH CREEK RESERVE (WI)
  • WEST WEST BLUE (VT)
  • BELLAMY BLUE (TN)
  • 3 for 15

La Colombe Coffee

  • 6

Art of Tea

  • 8

⌯ Our menu is subject to change based on market availability & seasonality.

easter brunchmenu

FIRST COURSE

for the Table:

  • ASSORTED HOUSE-MADE PASTRIES
  • HONEY-CREME FRAICHE PANNA COTTA
    Market Fruit, Granola
SECOND COURSE

for the Table:

  • BURRATA
    Pea Tendrils, Lady Edison Country Ham
  • DUNGENESS CRAB
    Asparagus, Sieved Egg
MAIN COURSE

Choice of:

  • CHICKEN-FRIED SWEETBREADS
    Waffles, Smoked Maple
  • SOFT SCRAMBLE
    Maple Sausage, Biscuits & Country Gravy
  • GOETTA
    Poached Eggs, Frisée
  • PORK BELLY SANDWICH
    Fried Egg, Cheddar
  • BERKSHIRE PORK
    Grits, Red Eye Gravy
  • SMOKED SALMON SALAD
    Capers, Dill
  • ALASKAN HALIBUT
    Beech Mushrooms, Pickled Turnips
  • DIVER SCALLOPS
    Black Garlic, Heart of Palm
  • BRAISED RABBIT TAGLIATELLE
    Fava Beans, Pepato Cheese
3 COURSES ⌯ PRIX-FIXE
  • 65

⌯ priced per person; tax, gratuity & beverages are not included; 1st & 2nd courses are served "family-style" to the table, with each guest choosing an individual entree; first seating is 11am & final seating is 2pm; a valid credit card is required for all reservations - cancelations made after Friday, April 19th, 2019 are subject to a fee of $25.00 per person (charged to the credit card on file) if the reservation cannot be refilled by another guest; our menu is subject to change based on market availability & seasonality; NO A LA CARTE DINING OPTIONS WILL BE AVAILABLE ON THIS DATE.

wine list & drinksmenu

WINE ⌯ SPIRITS

DOWNLOAD
COCKTAILS
  • CRAFT COCKTAIL
    Prosecco, Pomegranate, Fall Spices, Carpano Antica, Orange Oil
  • WEST COAST WINTER SPRITZ
    Prosecco, Strega Saffron Liqueur, Passionfruit, Fresh Lemon
  • EASTSIDE
    Ford's Gin, Lime, Mint, Cucumber, Sea Salt
  • GOLDEN STATE
    Kumquat-Infused Vodka, St. Germain Elderflower Liqueur, Shiso
  • CENTURY CITY MULE
    Vodka, House-made Velvet Falernum, Almond Oil, Fresh Lime , Q Ginger Beer, Thyme
  • FRESCO DE JALISCO
    Campo Azul Blanco Tequila, Velvet Falernum, Pineapple, Lime, House-made Spicy Verdita
  • OAXACAN PALOMA
    Gem & Bolt Mezcal, Fresh Grapefruit, Q Club Soda, Chile Salt Rim
  • PAPER PLANE
    Avua Prata Cachaca, Amaro Nonino, Campari, Lemon
  • HEMINGWAY DAQUIRI
    Flor de Caña White Rum, Grapefruit, Luxardo
  • LORIKEET LANDING
    Gosling's Dark Rum, Campari, Pineapple, Lime, Orgeat, Peychaud's Bitters
  • APPLE OF MY CHAI
    Chai-Infused Applejack, Fresh Apple Cider, Lemon, Honey, Candied Apple Chip
  • BLACK WALNUT MANHATTAN
    Rittenhouse Rye, Averna Amaro, Black Walnut Bitters, Lemon Oil
  • each 15
CIDER & BEER
  • SCHACKSBURY CIDER 10
  • CHAMPAGNE VELVET LAGER 10
  • ICE PILSNER 11
  • SAISON DUPONT 14
  • SCHLACHNER HEFE WEIZEN 16
  • EXPATRIATE IPA 8
  • DELICIOUS IPA 9
  • PRANQSTER GOLDEN ALE 9
  • PETRUS SOUR AGED PALE ALE 17
  • MONK'S CAFE FLEMISH SOUR RED ALE 15
  • ALLAGASH BLACK BELGIAN-STYLE STOUT 12

craftbarmenu

SNACKS
  • CRISPY BRUSSELS LEAVES 6
  • MARINATED CASTELVETRANO OLIVES 6
  • SCHMALTZ TOTS & SMOKED KETCHUP 6
  • CHEDDAR HUSHPUPPIES & SMOKED MAPLE SYRUP 6
OYSTERS
  • KUSSHI (WA)
    each 3
  • HAMMERSLEY (WA)
    each 3
  • HAMA HAMA (WA)
    each 3
  • ISLAND CREEK (MA)
    each 3
CHEESE
  • (please view our dessert menu for the current selection)
  • 3 for 15
SALAD
  • MIXED BABY LETTUCES
    Radishes
    17
  • RED RUSSIAN KALE
    Apple, Candied Pecans
    19
  • HASS AVOCADO
    Tomatillo, Spiced Peanuts
    21
  • ROQUETTE ARUGULA
    Pine Nuts, Parmesan
    17
FLATBREAD
  • FONTINA
    Wild Mushrooms
    18
  • BURRATA
    Calabrese, Gremolata
    19
SHARE PLATES
  • BERKSHIRE PORK BELLY
    Blood Orange, Fermented Fresno Chile
    22
  • HAMACHI
    Heart of Palm, Sea Grapes
    23
  • OCTOPUS
    Aji Verde, Cashews
    28
  • VEAL RICOTTA MEATBALLS 13

⌯ Our menu is subject to change based on market availability & seasonality.

happy hourmenu

DRINKS
  • DELICIOUS IPA 7
  • HOUSE WINES
    White, Rosé, Red, Sparkling
    each 10
  • GARDEN GIMLET
    Tito's Vodka, Fresh Basil, Lemon
    11
  • TEQUILA TEA PARTY
    Campo Azul Tequila, Earl Grey, Lemon, Assam Tea, Q Ginger Beer
    11
  • THE SEASONAL SOLUTION
    Old Overholt Rye Whiskey, Lemon, Pernod
    11
SMALL BITES
  • CASTELVETRANO OLIVES 5
  • POTATO SKINS, CHEDDAR & BACON JAM 6
  • VEAL RICOTTA MEATBALLS 6
  • HUSHPUPPIES & SMOKED MAPLE 6
  • SCHMALTZ TOTS & SMOKED KETCHUP 6
  • AVOCADO SALAD & TOMATILLO 8
  • BEET SALAD & GORGONZOLA 7
  • FRUIT ASSORTMENT 6
LARGE BITES
  • MUSHROOM-FONTINA FLATBREAD 10

⌯ Available weekdays 3 - 5pm on the patio & in the bar; our menu is subject to change based on market availability & seasonality.