DINNER MENU

saturday, april 22, 2017


NIGHT MOVES SOURDOUGH
dulse butter
6

OLIVES
6

ARUGULA
parmigiano-reggiano
8

CHICKEN LIVER CROSTINI
pickles, cilantro, egg
12

BEETS
caper aioli, salt cod
13

HALIBUT
mussels, nettles, saffron
26

DUCK GALANTINE
kale, bacon
28

***

MALABI
pistachio, coconut
8


chef - ben jackson


of course, there will be wine.

real wine.
farmed without chemicals.
harvested by hand.
made with native yeasts.
no additives.