EXECUTIVE CHEF/CO-FOUNDER PHILIPPE BRENEMAN | SOUS CHEF KATE ROBERT | COOKS GLENN BALDEMOR, COOPER HEYL & STEPHANIE NGO

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ASSORTED RIVERDOG RADISHES W/ ANCHOVY SALSA VERDE  12
CRISPY CHICKEN CONFIT W/ BUTTERMILK BISCUITS AND GRAVY  16
DUCK LIVER MOUSSE W/ RED ONION MARMALADE AND TOAST  10
COLD SMOKED SALMON W/ CHIOGGIA BEETS AND DILL RÉMOULADE  17
A SIMPLE SALAD OF BABY ROMAINE AND SHAVED VEGGIES W/ GREEN GODDESS  12
ROASTED HEIRLOOM CAULIFLOWER W/ HUMBOLDT FONDUE AND BREADCRUMB  14

ENTRÉES À la carte

SEARED RED SNAPPER FILET W/ MUSSELS, FENNEL AND SAVORY TOMATO BROTH  28
FOGLINE CHICKEN W/ GADO GADO, PEANUT SAUCE AND SHAVED EGG  26
FETTUCCINECARBONARA W/ ROASTED GARLIC AND PECORINO  19
CABERNET BRAISED WAGYU BEEF W/ ROBUCHON POTATO AND GREMOLATA  29 
ROASTED LAMB RACK W/ TEXTURES OF TURNIP AND HEDGEHOG MUSHROOMS  39

SIDES

ROASTED SUNCHOKES W/ SMOKED EGG YOLK 11
FRENCH FRIES W/ ROASTED GARLIC AIOLI  7
BUTTERNUT SQUASH W/ SESAME AND MAPLE YOGURT  9
DUCK FAT RAINBOW CARROTS W/ CARAWAY AIOLI  10