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Eat

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—  Dinner  —

Modern dishes that capture the flavors of the season
 

 

Soups, Garden and Sammys

—  Soup du Jour  —
$7

—  Mixed Greens—
parsnip chips, roasted mushrooms, shallot vinaigrette
$9

—  Wedge Salad  —
carrot puree, apple-celery pickles, house bleu cheese
$9

—  Mizuna Salad—
togarashi tuna, blood orange, black garlic sesame vinaigrette
$11

—  Half Pound Beef Burger  —
caramelized onions, cheddar fondue, fries
$15

—  Braised Italian Beef Hoagie —
provolone, gardiniera, au jus, fries
$15

 

 

Small Plates

—  French Baguette—
garlic butter
$3

—  Market Cheese  —
sweet onion marmalade, micro arugula
$7

—  Beef Carpaccio—
cracked black pepper, lemon, olive oil
$11 / $20

—  Homemade Grilled Sausage  —
house made pickles, crostini
$12

—  Squash Fettucini
root vegetables, cauliflower, pearl onion, vanilla cream
$12

—  Loaded Gnocchi —
brandy braised pork belly, broccoli, cheddar curd, chive creme fraiche
$13

—  Scallops —
sweet corn pudding, pickled chiles, watercress
$16

—  Mussels —
baby carrots, garlic, shallot, cilantro, yellow curry broth
$15

Entrees

—  Moroccan Spiced Falafel —
baby bok choy, harissa, pickled cucumber, carrot, onion, garlic
$20

— Braised Pork Shank —
spaghetti, squash pave’ romanesco, braising jus
$29

—  Grilled Young Chicken—
sweet potato cream cheese gratin, brussels sprouts, apple chile glaze
$28

—  Seared Duck Breast —
wild rice, butternut squash puree, dried citrus, pomegranate gastrique
$29

—  Grilled Ribeye —
garlic herb mash, broccoini, red wine peppercorn glaze
$32

— Market Fish  —
seasonal accompaniments
$MP

 

 

 


all menu items subject to change due to market and availability

Executive Josh Lindquist

 


—  Dessert  —

Handmade daily, exclusively in-house

—  Rosemary Honey Panna Cotta—
$7

—  Chocolate Creme Brulee—
$7

—  Coconut Tres Leches —
$7

—  Chocolate Terrine  —
$7

Pastry Chef Chris Lace