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shared plates

hand-messaged lamb breast crostini with crème fraîche

nonpasteurized rutabega salad of kolhrabi blossoms

hand-pulled mallard served on a skewer in a verbena and stone fruit reduction

big plates

free-range oxtail with inverted fava bean and a charred whey paste

goat's milk yogurt pesto served with yak and beet reduction

garden hare burger with chanterelle frites and horseradish sweat, for dipping

colds

strawberry cream

citrus ramekin