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tapas

toasted porgy crostini with oyster crème

creamed market greens salad of kolhrabi blossoms

toasted sopressata served on a skewer in a fava bean and goat's milk yogurt

secondaries

wild moose shank with inverted apricot and a charred horseradish sweat paste

yeast brew pesto served with steer's marrow and apricot reduction

venison burger with pickled jalepeño frites and goat's milk yogurt, for dipping

closers

balsamic sugars

fruit salsa with cream