SMALLER PLATES
TURKISH HUMMUS 13 NF V+ GF w/o lavash
chickpeas, tahini, fig and pomegranate molasses, garlic, onion, oregano, paprika, cayenne pepper topped with Ezme (Turkish spread made from tomatoes, Fresno chilies, and red onions)
CHICKEN & DUCK LIVER PÂTÉ 13 NF GF without lavash
with house-pickled cherries, whole grain mustard, pickled red onions, lavash
SHORT RIB CROSTINI 18 NF
12-hour braised beef short rib, fig-honey glaze, honey butter crostini, pickled cucumber, scallion, cilantro, and Calabrian Chili
BOEUF BOURGUIGNON WONTON 16 NF
fried beef burgundy dumplings with baby carrot puree, sweet shoyu, and scallions
COCA 15 V
crisp Spanish flatbread with caramelized onions, goat cheese, preserved figs, shallot, garlic, shiitake mushrooms, and arugula
Add smoked duck or prosciutto 7
TODAY’S SOUP 13
MIXED GREEN SALAD 10 V GF NF V+ w/o cheese
with mixed greens and local mixed microgreens, shredded parmesan, sherry vinaigrette
ARUGULA AND ROASTED BEETS SALAD 14 GF NF V V+ w/o cheese
with goat cheese, shaved butternut squash, shaved red onion, honey sage vinaigrette, and pepitas
Add to your salad: farm fresh egg* 4, grilled shrimp 7, grilled or fried chicken 8
PAN-SEARED SCALLOPS 19 NF GF
with tzatziki, cucumber lemon relish, garlic chips, and baby dill
HAND-CUT FRIES** 6 V+ GF NF
with fines herbs, salt, and black pepper
FRIED BRUSSELS SPROUTS** 12 V+ GF
with an agave-lemon glaze, red pepper flakes, and toasted peanuts
FUNGHI TRIFOLATI 19
sautéed oyster, shiitake, and hen of the woods mushroom, crème fraîche, boquerones, black garlic, truffle oil, sherry, and herbs
SAVORY EGG TART 15
NF
with roasted asparagus, goat cheese, feta cheese, lemon-herb crème fraîche, and tarragon
