Dinner Menu
wood roasted vegetables
brussels sprouts, brown sugar bacon marmalade $19.5
cauliflower, salsa amarillo, chili-lime, peruvian corn kernels $19.5
golden beets, vadouvan candied peanuts, pickled shallots, tom yum espuma $19.5
pizza
cauliflower, salsa amarillo, chili-lime, peruvian corn kernels $19.5
golden beets, vadouvan candied peanuts, pickled shallots, tom yum espuma $19.5
margherita, basil, tomato, mozzarella $29
tomato cream pie, espelette pepper $30
white sauce, smoked mozzarella, swiss chard, maitake mushrooms, egg yolk jam, calabrian chili $30
red sauce, mozzarella, zoe's spicy salami, red onion, hot honey, basil $31
starters
tomato cream pie, espelette pepper $30
white sauce, smoked mozzarella, swiss chard, maitake mushrooms, egg yolk jam, calabrian chili $30
red sauce, mozzarella, zoe's spicy salami, red onion, hot honey, basil $31
simple garden greens, honey dijon vinaigrette $16
mixed chicory salad, buttermilk dill dressing, sonoma brinery pickles, garden herbs, everything bagel crumble $18
smoked sturgeon dip, melted leeks, egg yolk jam, serrano peppers, pickled red onion, szechuan pepper oil & fried saltines $22
cream of parsnip soup,brillat savarin cheese tortellini, brown butter hazelnuts $21
our sourdough – za'atar, house cultured butter, castelines noir d'olive, cyprus black salt $AQ
mains
mixed chicory salad, buttermilk dill dressing, sonoma brinery pickles, garden herbs, everything bagel crumble $18
smoked sturgeon dip, melted leeks, egg yolk jam, serrano peppers, pickled red onion, szechuan pepper oil & fried saltines $22
cream of parsnip soup,brillat savarin cheese tortellini, brown butter hazelnuts $21
our sourdough – za'atar, house cultured butter, castelines noir d'olive, cyprus black salt $AQ
chipotle glazed chicken, wild rice pilaf, butternut squash mole blanco,
roasted delicata squash, pomegranate salsa $41
snake river farms american wagyu zabuton, double creamed spinach, stuffed prince of orange potatoes, bacon jam, tillamook cheddar, onion creme fraiche, our A1 sauce $72
wood roasted whole branzino, pommes duchess, medjool date conserva, kibbeh spice, tamarind-brown butter sauce $49
house made cocoa lumache, braised kurobuta pork shoulder sugo, cavolo nero, preserved farm cherry tomatoes, crispy sunchokes $38
house made rigatoni, pumpkin cacio e pepe, truffled toma cheese, chanterelle mushrooms, swiss chard, roasted squash $34
* vegan pasta option available - '"cashew e pepe style"/no pumpkin ** house made gluten free rigatoni "cashew e pepe style" /no pumpkin+$3
** house made gluten free rigatoni is available for both pasta dishes. prepared in kitchen with gluten. not celiac allergy safe. +$3
truffles
snake river farms american wagyu zabuton, double creamed spinach, stuffed prince of orange potatoes, bacon jam, tillamook cheddar, onion creme fraiche, our A1 sauce $72
wood roasted whole branzino, pommes duchess, medjool date conserva, kibbeh spice, tamarind-brown butter sauce $49
house made cocoa lumache, braised kurobuta pork shoulder sugo, cavolo nero, preserved farm cherry tomatoes, crispy sunchokes $38
house made rigatoni, pumpkin cacio e pepe, truffled toma cheese, chanterelle mushrooms, swiss chard, roasted squash $34
* vegan pasta option available - '"cashew e pepe style"/no pumpkin ** house made gluten free rigatoni "cashew e pepe style" /no pumpkin+$3
** house made gluten free rigatoni is available for both pasta dishes. prepared in kitchen with gluten. not celiac allergy safe. +$3
house made lumache mac and cheese, idiazabal espuma, crispy shallots, 5g perigord black truffles $49
white sauce pizza, cacio e pepe, mozzarella, pecorino, toasted black peppercorn, 5g perigord black truffles $49
add 5g perigord black truffles to any dish $25
desserts
white sauce pizza, cacio e pepe, mozzarella, pecorino, toasted black peppercorn, 5g perigord black truffles $49
add 5g perigord black truffles to any dish $25
tonight's desserts
butterscotch budino, vanilla cookie crumble, whipped mascarpone, persimmon $16
brown butter cake, rhode island apple caramel, oatmeal crumble, cardamom chantilly $16
house made ice creams and sorbets $7/ea
vanilla maple bourbon
chocolate fudge
milk and cookie ice cream
pineapple mojito sorbet
all checks not paid with cash, will have a 3% non-cash adjustment applied to checks
butterscotch budino, vanilla cookie crumble, whipped mascarpone, persimmon $16
brown butter cake, rhode island apple caramel, oatmeal crumble, cardamom chantilly $16
house made ice creams and sorbets $7/ea
vanilla maple bourbon
chocolate fudge
milk and cookie ice cream
pineapple mojito sorbet
Neighborhood Night
Neighborhood Night 12.18.24
first course: manila clam chowder stuffed potato, hobbs bacon, fried shallots, vermont cheddar espuma
second course: house made rigatoni alla ribollita, porcini mushrooms, rancho gordo coco beans, cavolo nero, rosemary garlic croutons
$49 per person + tax and gratuity
complimentary corkage
second course: house made rigatoni alla ribollita, porcini mushrooms, rancho gordo coco beans, cavolo nero, rosemary garlic croutons
$49 per person + tax and gratuity
complimentary corkage
Christmas Eve Pickup Package
CHRISTMAS EVE PACKAGE: The Menu: Serves 2 people at $65pp
(One) Beef Wellington (serves 2) With Winter Truffle Jus (uncooked)
Mushroom and Leek Galette With Gorgonzola, Mixed Chicories & a Blood Orange Vinaigrette
Cheddar Scalloped Potatoes
Creamed Kale, Confit Garlic and Meyer Lemon
Chocolate Espresso Dacquoise
& Peppermint Bark
Christmas Eve Online Pre-Orders can be placed from 6am to 8:30pm through our TAKEOUT Button. Pickup times will be from 10:30am-1:00pm on 12/24 only.
Cooking Instructions for the Beef Wellington will come with each package along with reheating instructions for all of the included sides in your package.
Please disregard any note informing you to pickup on the date you placed the order. All Christmas Eve Orders are for pickup on Christmas Eve DAY only.
Cooking Instructions: Preheat the oven to 425F, convection fan on. Bring the Wellington to room temperature for 20 minutes. Brush with 1 egg yolk mixed with 1 T water before placing into the preheated oven for 28 minutes. Insert a meat thermometer from the top center about 2 inches into the pastry. When the internal temperature registers 110 to 115 F, the Wellington is ready to take out of the oven. Allow to rest at room temperature for 14 minutes. During the resting process, the temperature will rise approximately 10 degrees to 125F (medium rare). Slice with a sharp slicer and serve warm on 2 each 10 or 12 inch entree plates. Spoon the warmed truffle jus on the plates and enjoy! While the Wellington is resting, drop the oven temperature to 375F. Place the scalloped potatoes, uncovered and the creamed kale, covered on the center rack. Allow to reheat for the full 14 minutes while the Wellington is resting. Spoon onto the entree plates besides the Wellingtons. The galette can be enjoyed at room temperature or slightly chilled. Lightly toss the greens with the blood orange vinaigrette and season lightly with salt, serve alongside the galette. The chocolate dacquoise and peppermint bark are ready to eat.
Mushroom and Leek Galette With Gorgonzola, Mixed Chicories & a Blood Orange Vinaigrette
Cheddar Scalloped Potatoes
Creamed Kale, Confit Garlic and Meyer Lemon
Chocolate Espresso Dacquoise
& Peppermint Bark
Christmas Eve Online Pre-Orders can be placed from 6am to 8:30pm through our TAKEOUT Button. Pickup times will be from 10:30am-1:00pm on 12/24 only.
Cooking Instructions for the Beef Wellington will come with each package along with reheating instructions for all of the included sides in your package.
Please disregard any note informing you to pickup on the date you placed the order. All Christmas Eve Orders are for pickup on Christmas Eve DAY only.
Cooking Instructions: Preheat the oven to 425F, convection fan on. Bring the Wellington to room temperature for 20 minutes. Brush with 1 egg yolk mixed with 1 T water before placing into the preheated oven for 28 minutes. Insert a meat thermometer from the top center about 2 inches into the pastry. When the internal temperature registers 110 to 115 F, the Wellington is ready to take out of the oven. Allow to rest at room temperature for 14 minutes. During the resting process, the temperature will rise approximately 10 degrees to 125F (medium rare). Slice with a sharp slicer and serve warm on 2 each 10 or 12 inch entree plates. Spoon the warmed truffle jus on the plates and enjoy! While the Wellington is resting, drop the oven temperature to 375F. Place the scalloped potatoes, uncovered and the creamed kale, covered on the center rack. Allow to reheat for the full 14 minutes while the Wellington is resting. Spoon onto the entree plates besides the Wellingtons. The galette can be enjoyed at room temperature or slightly chilled. Lightly toss the greens with the blood orange vinaigrette and season lightly with salt, serve alongside the galette. The chocolate dacquoise and peppermint bark are ready to eat.