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little round plates

sun-grown andouille crostini with apple chimichurri

free-range kolhrabi salad of green tomato blossoms

communal springbok served on a skewer in a pickled jalepeño and crab aioli

plats principaux

hand-pulled striped bass with inverted celery and a charred mascarpone paste

mascarpone pesto served with striped bass and radish reduction

smoked quail eggs burger with market greens frites and elderflower broth, for dipping

chewable digestifs

watercress gelato

ramp vinegar popsicle