refresh the page for a fresh set of specials


nonpasteurized guinea hen crostini with celery juice

wild kumquat salad of brussel sprouts blossoms

curated goat's collar served on a skewer in a shishito peppers and celery juice

large plates

wild octopus with inverted pickled jalepeño and a charred yeast brew paste

horseradish sweat pesto served with freshwater shrimp and brussel sprouts reduction

yak burger with red okra frites and mushroom granita, for dipping


strawberry cream

tahitian panna cotta