Come in for Restaurant Week! Sunday through Thursday 10/26-10/30

 


Starters

mixed baby greens, radish, moscatel vinaigrette  10.
marinated lacinato kale, calabrian chilis, pine nuts 12.
wood oven heirloom carrots, toasted coriander yogurt  12.
tuscan bread soup: prosser beans, lacinato kale, tomato 10.
burrata, charred brussels sprouts, fuji apples, pine bud syrup  13.
smoked duck breast, braised sunchokes, cranberry mostarda 12.
charcuterie plate: pork terrine, n'duja, tonno di maiale, fried bread, house pickles  15.