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

BOEUF BOURGUIGNON WONTON  12  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

SAVORY EGG TART   15   NF
with roasted asparagus, goat cheese, feta cheese, lemon-herb crème fraîche, and tarragon

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

SCALLOP CROQUETTES** 19
scallop mousse and creamed potato with pickled parsley oil, lemon caper aioli, and Calabrian chili oil