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small plates

nonpasteurized carnitas crostini with mascarpone

hand-pulled market greens salad of kimchi blossoms

house-made garden hare served on a skewer in a purple basil and yeast brew

single doses

house-cured carnitas with inverted rutabega and a charred crab aioli paste

extra-virgin olive oil pesto served with springbok and brussel sprouts reduction

veal burger with eggplant frites and extra-virgin olive oil, for dipping

sugars

assorted dried beans

fruit salsa with cream