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tiny plates

hand-messaged mallard crostini with mushroom granita

smoke-treated pickled jalepeño salad of kimchi blossoms

wild striped bass served on a skewer in a apricot and hungarian wax pepper paste

large sharables

wild garden hare with inverted brussel sprouts and a charred salsa verde paste

cured egg yolk pesto served with mallard and apricot reduction

anchovy burger with beet frites and goat's milk yogurt, for dipping

desserts

balsamic sugars

soft-baked lavender volcano tart