sample fall dinner menu

Olives  •  7

focaccia •  6

salami •  9

pork rillons with napa cabbage  •  15

Kohlrabi with feta and za’atar  •  13

cauliflower with capers and bottarga  •  15

frisee with radishes, breadcrumbs and cheddar  •  14

MAckerel Escabeche with ‘nduja mayo and cilantro  •  15

half chicken with hakurei turnips and broccoli greens  •  34

duck leg with radicchio, sweet potato and hazelnuts  •  29

bluefish with gold potatoes, charred onion and aioli  •  30

hake with littleneck clams and chorizo  •  27

Malabi with concord grapes  •  8

Poached pear
 •  8

our dinner menu changes daily

we offer several entrees that are always protein based -- wild caught fish and pasture-raised animals

we are happy to accommodate all dietary allergies. if possible, we are also happy to omit ingredients from snacks/appetizers to make them vegetarian/vegan. we are a small kitchen though and are not in a position to create vegetarian/vegan dishes 'off menu'


Of course, there will be wine.

Real wine.
farmed without chemicals.
harvested by hand.
made with native yeasts.