DINNER MENU

tuesday, march 28, 2017


NIGHT MOVES SOURDOUGH
butter, sea salt
6

OLIVES
6

SALT COD CROSTINO
preserved lemon, capers, chopped egg
11

RILLONS
chickweed
14

MUSTARD GREENS
oranges, yogurt, pistachio
12

MONKFISH
jacob's cattle beans, bread crumbs, razor clams
24

DUCK BREAST
sweet potato, sauerkraut
26

***

MALABI
honey, thyme
8


chef - ben jackson


of course, there will be wine.

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