FIRST
Warm House Brioche Rolls – Two // 5 // Four // 8 V
Miso-honey butter
Beets a l’ Orange // 15 V
Sourdough cracker, goat cheese, orange-jalapeno vinaigrette, orange, pepitas, pickled jalapeno, red onion, arugula, mint
**Crispy Brussel Sprouts // 15 GF V
Tarragon, 12-month aged parmesan, apple cider vinegar reduction, almonds
Preserved Heirloom Tomato Pie // 17 V
Sundried tomato espuma, red onion, sweet herbs, caramelized parmesan
Three Cheese Fondue // 27 V
Gruyere, dry aged Fontina, Swiss, Kirsch liquor served with house bread
NEXT
Spring Pea, Leek, & Herbs Emulsion // 10 V
Macerated herbs, brioche, creme fraiche
Artisanal Iceberg Salad // 12 GF V
Tangerine-chili olives, crispy cauliflower, red onion, oregano-cotija dressing
THEN
**Franck’s Meatloaf // 35
Butternut squash, whipped potatoes, blueberry-lavender sauce, confit blueberries, crispy onions
**Mary’s Nashville “Kinda Hot” Fried Half Chicken // 33
Kimchi potato salad, chili infused local honey, sweet & sour boiled peanuts, house pickles, Alabama white BBQ, cilantro
Pan Seared Hawaiian Walu // 42
Charcoal couscous, caramelized squash, pickled grape, seed & nut chutney, massaman curry, mint
**Mary’s Nashville “Kinda Hot” Fried Half Chicken // 33
Kimchi potato salad, chili infused local honey, sweet & sour boiled peanuts, house pickles, Alabama white BBQ. cilantro
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 Local Lamb Shank // 44
Beet hummus, chilled chimichurri farro, honey-horseradish yogurt, sweet & sour beet, grape-oregano vinaigrette,
crispy beet, marigold
**Roasted Ranger Valley Wagyu Coulotte // 56
White chocolate pomme puree, heirloom carrot, wasabi, broccoli, gochujang strawberry, onion arare
**Peanut oil is used in frying all or some part. GF Gluten Free V Vegetarian
Dessert
House Made Donut // 12
Pineapple, coconut, kiwi, macadamia nut, Thai basil
Bowl of Cereal Miso Pot de Crème // 12
Lavender, banana, corn flakes, blueberry, miso
Carrot Cake // 14
Goat cheese, blackberry, caramel, chocolate, walnut
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.