refresh the page for a fresh set of specials

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


balsamic sugars

soft-baked lavender volcano tart