PORK BELLY

sweet corn | peach + cucumber relish | pickled red onion

ROASTED HEIRLOOM CARROTS

asparagus + mint puree | fermented baby tomatoes | goat cheese | shaved pecan

*******

LAMB LOIN

clams | corn | quinoa | dandelion greens | shellfish consommé

SWORDFISH

braised red cabbage | english pea puree | crispy chicken skin

*******

APPLE FRITTERS

cinnamon gelato | salted caramel powder

COCONUT TRES LECHE

banana brulee | hibiscus + port wine

$45

*18% Gratuity & 9% Tax has been added to each check for your convenience

*Consuming raw or under cooked meats or any animal products can be hazardous to your health

Executive Chef Craig Tooker