Our Menu
Starters
House made pickles, accoutrements, apricot preserves, mustard.
Vermont white cheddar, salsa romesco, piri piri aioli.
Spicy serrano pork demi-glace, salsa romesco, blistered shishito peppers.
Truffle pate, garlic confit, parmesan, aioli.
Trout roe, meyer lemon and jalapeno remoulade.
Smoked salt, lemon, and fennel pollen.
Goat cheese, almonds, currant gastrique, bacon (optional).
Brussels almond pesto, parmigiano-reggiano, citrus, bacon (optional).
Mains
Spinach, green and yellow squash, cherry tomatoes, corn | Add crispy pancetta +$4.00
Mashed Okinawa purple potatoes, Tokyo turnips, delicata squash, heirloom carrots, pommegranate.
Roasted tri-color cauliflower, cauliflower puree, sun-dried tomato, artichoke, cured olives.
Miso glazed sweet potato, broccoli rabe, spicy serrano pork demi-glace.
Fries, heirloom tomato & green salad.
Celery root & potato puree, heirloom carrots, broccoli rabe.
Salads
Local honey herb yogurt dressing, carrot, citrus pickled fennel, sliced avocado.
Charred zucchini puree, red wine vinaigrette, pomegranate, pumpkin seeds, greens.
Seasonal greens, sherry vinaigrette, parmesan.
Pastas
Bayview pasta linguini, lemon, white wine garlic butter sauce, chili flakes, herbs.
Bayview pasta linguini, shallot, wine, and horseradish.
Parmesan meyer lemon fonduta, toasted walnuts, fried sage.
Dessert
Made in collaboration with our neighbors at Devil’s Teeth Bakery.
Wine
Stone fruits, honey, white flowers, and orange marmalade.
Mango, papaya, pineapple, and honey.
Salted licorice, berries, and floral notes.
Salted licorice, berries, and floral notes.
Marmalade, nutmeg, coffee, and almond.
Brandy
Dried fruit, caramel, toasted nuts, warm spices.
Candied fruit, cinnamon, vanilla.
Coffee & Tea
Lapsang souchong, jasmine green, chamomile flower.
Decaf or regular.