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
BOUILLABAISSE 20 NF
Provençal fish stew with tomato, fennel, mirepoix, Pernod, and crostini with rouille
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
FARRO SALAD 14 DF V+
with Swiss chard, arugula, shaved fennel, blood orange, and candied pecans, served with a red beet and sour cherry vinaigrette
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
