Autumn Menu

Snacks

Bread and Butter Toasted Sourdough, Whipped Butter,  Apple Compote 10

Marinated Olives Castelvetrano, Liguria, Niciose, & Cerignola Red Olives, Juniper, Orange Peel, Olive Oil  5 

                 *Contains Pits

Butternut Squash Soup  Creme Fraiche, Torched Spaghetti Squash  8

Share Plates

Hamachi (yellow tail)  Crudo* Ginger & Spring Onion, Miso, Carrot Escabeche, Chili Oil, Coriander 21

Baby Greens Salad  Tahini Green Goddess, Sliced Radish, Snap Peas, Pickled Rhubarb  15

Beet Salad Fennel Vinaigrette, Nasturtium Oil, Friseé  16

Potato Rosti  Caper Aioli, Parsley, Pickled Red Onion, Salmon Roe*  19

Housemade Spaetzle  Smoked Rainbow Carrots, Pickle Plum, Parmesan Crisp  26

Wild Boar Meatballs Roasted Red Pepper, New Potatoes, English Pea, Fermented Red Cabbage, Creme Fraiche, Dill & Mint   29

Seared Salmon  Yellow Squash, Sweet Pea Pureé, Coconut Milk, Red Shiso, Ikura 39

Hanger Steak  Butter Poached Delicata Squash, Chanterelles, Yellow Squash Pureé, Demi Glacé  43

Desserts 

Spanish Churros tossed in sugar with cinnamon hot chocolate  10

Pumpkin Cheesecake cinnamon whip 14

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*Consuming raw or undercooked food may increase your risk of foodborne illness.