FIRST
Warm House Brioche Rolls – Two // 6 // Four // 9 V
Pho butter, herb salt
Beets a l’ Orange // 15 V
Sourdough cracker, goat cheese, orange-jalapeno vinaigrette, orange, pepitas, pickled jalapeno, red onion, arugula, mint
**Crispy Brussel Sprouts // 16 GF V
Tarragon, 12-month aged parmesan, apple cider vinegar reduction, almonds
Preserved Heirloom Tomato Pie // 17 V
Sundried tomato aioli, red onion, sweet herbs, caramelized parmesan
Three Cheese Fondue // 27 V
Gruyere, dry aged Fontina, Swiss, Kirsch liquor served with house bread
Rabbit Leg Rillettes Tostada // 16
Mayocoba beans, avocado-lager dressing, coriander cabbage, walnut pico, cotija, walnut oil
NEXT
**Massaman Curry-Peanut Emulsion // 10 GF V
Fried peanuts, whipped coconut, macerated herbs
Artisanal Iceberg Salad // 12 GF V
Apple-fennel gremolata, parmesan-chili crunch, herbs, lemon-thyme dressing
THEN
**Franck’s Meatloaf // 36
Squash, whipped potatoes, blueberry-lavender sauce, confit blueberries, crispy onions
Brown Butter Hawaiian Walu // 43
Stewed garbanzo beans, pine beurre blanc, ale pickled prawns, malted & salted garbanzo beans, pine charcoal
**Kinda Hot Southern Fried Red Bird Chicken // 36
Gochujang honey, toasted coconut potato salad, Tabasco scented black beauty zucchini, coriander cabbage, cilantro
Ranger Valley Wagyu Beef // 56
Miso pomme, wagyu fat smashed carrot, white chocolate furikake, burgundy-wasabi sauce, sawsawan cucumber, tendrils
Glazed Kurobuta Pork Loin // 40
Ramen cacio e pepe, chili charred shallot, pickled carrot,160 degree egg, shaved jalapeno, sweet herbs, lime, smoked cotton candy dashi
**Crispy Braised Lamb Shank // 44
Beet hummus, chilled couscous-almond salad, honey-horseradish yogurt, sweet & sour beet, grape-oregano vinaigrette, crispy beet, marigold
Lamb Neck Ragout // 33
House pasta sheet, goat creme fraiche, butter fried bread, burnt marshmallow, pickled walnut, mint
Dessert
**House Made Donut // 14
Chocolate, vanilla bean, sage
Bananas & Cream Panna Cotta // 10
Banana, corn flake, cream panna cotta
Apricot Cake // 14
Brown butter-white chocolate ganache, salted apricot, vanilla bean gelato
Angie’s Ice Cream // 9
Flavor changes often
thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of food borne illness.
**Peanut oil is used in frying all or some part.