refresh the page for a fresh set of specials

tiny plates

wild escargot crostini with hungarian wax pepper paste

food-trucked celery salad of beet blossoms

vegan mallard served on a skewer in a wild roses and goat's milk yogurt

large sharables

certified local springbok with inverted celery and a charred whey paste

yeast brew pesto served with foie gras and celery reduction

oxtail burger with eggplant frites and celery juice, for dipping


crème de menthe cake

caramelized sheep's milk