Sample Menu
Plates
-
celery root salad - 16 10
carrots, tamarind, peanuts (vo, gf)
-
zucchini bread - 15 15
kohlrabi, cream cheese, mustard seed (vg)
-
crepinette - 15 12
melted leeks, fig preserves (gf)
-
peach tree oysters - 18 16
1/2 dozen, watermelon mignonette (gf)
-
flatbread - 16 18
bacon, alpine mornay, pickled leeks (vgo)
-
fried okra - 16 18
blue masa tempura, B&B tomatillos (gf, vg)
-
braised chuck roast - 20 18
polenta, tomato gravy, salsa verde (gf)
-
roasted potatoes - 18 28
tallow, coconut milk, XO (gf, vo)
-
rigatoni - 26 25
butternut squash, blue cheese, sage (vg)
-
agnolotti - 28
short rib, goat cheese, apple demi glace
-
chorizo - 26
chimichurri, pinto beans, fried tortilla chips (gf)
-
cottage pie - 23
chicken thigh, celery root, breadcrumb, arugula salad (gfo)
-
beef tri tip steak - 35
sesame toasted tomatoes, potato puree, demi glace
(gluten free – gf / vegetarian – vg / vegan -v / vegetarian optional – vgo / vegan optional -vo)