Bar Fare
burger - fried green tomatoes, pancetta, fontina, beet chips -13

focaccia pizza - chef’s select preparation - 9

cuban - ham, pork loin, pickles, dijon, fontinella - 11

black wings - black vinegar, soy sauce, togarashi ranch - 9

Starters

ramen 63 degree - soba noodles, 63 degree egg, hon dashi, freeze dried corn, scallions - 9

burrata tartine - baby arugala, edamame, lemon vinaigrette -9

grilled octopus- asparagus, truffle, caper, tomato - 9

gnocchi - yukon gold, eggplant, tomato, currant, capers - 10

Main Course

fish - chef’s special preparation - dq

mahi mahi - beluga lentils, vanilla parsnips, beurre rouge - 26

pressed pork belly - pork tenderloin, sweet potato, blood orange, kale, huckleberry - 21

chicken and waffles -biscuit waffle, butter poached chicken thigh, leek, celery - 18

flat iron - root vegetables, rainbow chard, sauce robert - 20

market veg plate - daily selection of six vegetable presentations -19

duck breast - cuit la coche risotto, anaheim, meyer lemon, jicama - 22

Cast Iron Sides

“mac & cheese” - trofie, gruyere, cottage cheese - 8

red beans & rice - andouille crumble - 8

scalloped cabbage - white cheddar, panko - 7