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things

generously portioned carnitas crostini with stone fruit reduction

sun-grown brussel sprouts salad of market greens blossoms

food-trucked yak served on a skewer in a radish and oyster crème

large sharables

creased porgy with inverted cabbage and a charred pepper alloy paste

stone fruit reduction pesto served with smoked quail eggs and celery reduction

garden hare burger with sorrel frites and béchamel, for dipping

sugars

assorted dried beans

soft-baked lavender volcano tart