SMALLER PLATES

TURKISH HUMMUS  13  NF V+ GF w/o lavash
chickpeas, tahini, fig and pomegranate molasses, garlic, onion, oregano, paprika, cayenne pepper, garlic chive oil, 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  18  NF
beef short rib, honey butter, Calabrian chili pepper purée, pickled cucumber, cilantro green onion chimichurri, and toasted baguette

BOEUF BOURGUIGNON WONTON  16  NF
fried beef burgundy dumplings with baby carrot puree, sweet shoyu, garlic chive oil, and scallions

COCA 15 V
crisp Spanish flatbread with caramelized onions, goat cheese, preserved figs, shallot, garlic, shiitake mushrooms, and arugula
Add smoked duck, duck confit, or prosciutto 8

TODAY’S SOUP  13

MIXED GREEN SALAD 10 V GF NF V+ w/o cheese
with spring mix, marinated carrots, shredded parmesan, sherry vinaigrette

ARUGULA AND ROASTED BEETS SALAD  14  GF NF V
with Hillsborough Cheese co. 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 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 marinated cherry tomatoes