We currently offer our guests a dining experience that features multiple courses inspired by our farmer friends. Our shared plate and tasting menu options are truly seasonal and always changing based on the ingredient availability and the aspirations of the kitchen. We strive to be creative and have fun in hopes that our guests will share in the excitement.
Grilled oyster mushroom, beet, toasted cheese, pecan | 10
Sunchoke, charred leek, caramelized egg | 10
Shiitake pasta, scrambled egg, grilled broccoli | 12
Grilled carrots, sorghum hay,
toasted seeds, chevre fondue | 11
Crab tamale, fennel | 16
Pig skin noodles, hot sauce, almond, shrimp dumplings | 12
Parsley croissants, bone marrow | 12
Marinated egg, coffee, sweet potato, goat ham | 11
Blackened octopus, pig foot fried rice, cabbage, yogurt | 13
Poached Red snapper, koji butter, brussel sprouts | 19
Fried chicken, smoked fish caramel, pickles | 15
Duck breast, kale, roots | 25
Wagyu rib steak, beef fat fried beans, beet kraut | 26
Menu by: Bryce, Charles, Bradley, Kevin, Chris, Elyse, Dan, Derek, Parker,Travis, Susanna, and Audrey.