“We have fun cooking with bold flavors through multiple courses, all the things that we as chefs enjoy eating. Our seasonal tasting menu is inspired by the ingredients from our local farmers and we’re just trying not to mess them up.'“

-Chef Bryce Gilmore

Current Menu for November 2024

Optional Beverage Pairings Available - MKT

Vegetarian & Pescatarian Menus Available Upon Request

Sungold tomato

Leche de tigre, corno di toro, pepitas

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Cured Hiramasa

butternut squash, aromatic shiitake oil, green corn

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Fish n’ Chips

white fish mousse, beer battered kale, uni tartar

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Blackened Cod

turnip, masa butter, honey crisp

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Pig Face Carnitas

sweet potato mole, honey fermented radish, preserved orange

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Akaushi Ribeye

40+ day dry aged, eggplant purée, mushroom conserva, shishito, grill bread

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Hoja Santa Pavlova

roasted pear sorbet, vanilla whip

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Eggplant Olive Oil Cake

honey crémeux, dukkah milk crumble, Port frozen custard






Supplemental Menu Items

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Shiitake Dumplings with Soft Scrambled Eggs

Black River Caviar, Dashi Semifreddo, Potato Waffle Cookie

Smoked Akaushi Beef Rib, Gochujang BBQ (limited availability)

1/2 Dozen Brown Butter Chocolate Chip Cookies (to take home)

Hours & Reservations

Dinner begins at 5PM on Thursday & Friday

4:30 PM on Saturday & Sunday

$30 off our tasting menu for the first

30 minutes of service on Sunday!

Reservations are encouraged, but walk-ins are always welcome