4/21/17

MATT’S YEAST ROLL  1.5

WHIPPED LARDO, ROSEMARY, 
THAI CHILI 
(V*)
BABY ROMAINE SALAD  13

GRILLED MUSHROOM, KALE DRESSING,
SUNFLOWER, NUTRITIONAL YEAST
(VG, GF)       
PRESERVED ICY BLUE MUSSELS  14

ROASTED BEET, FERMENTED MUSHROOM,
GRILLED KALE RAPINI
(P, GF)

WILD VA FLUKE CARPACCIO*  15

‘NDUJA VINAIGRETTE, SHAVED RADISH,
FRIED SOURDOUGH, THAI BASIL
(GF, P*)
DRY AGED BEEF TARTARE*  15
PUFFED RICE, CURED EGG YOLK, SHALLOT
BRAISED MUSHROOM PIEROGIES  13
HERBS, BLACK PEPPER, CREME FRAICHE 
(V)


BRAISED MUSHROOM PIEROGIES  13
HERBS, BLACK PEPPER, CREME FRAICHE 
(V)

GRILLED BABY CARROTS  13
BLACK TRUFFLE PUREE, LEMON,
CASTELVETRANO OLIVES
(VG, GF)

WHOLE ROASTED SUNCHOKES  14
BURRATA, CITRUS DRESSING, GREEN SORREL
(GF, V, VG*)

GRILLED BLOOD SAUSAGE 15
MACERATED TOMATOES, GRILLED SCALLION,
PURSLANE, ARUGULA BLOSSOMS
(GF)

SHRIMP & SHROOMS ON TOAST  16
RAMPS, PICKLED GREEN ALMONDS, 
AUSTRIAN PEA SHOOTS
(P, V*, VG*)

ENGLISH PEA AGNOLOTTI  17
RICOTTA, FERMENTED GREEN STRAWBERRY,
CURLY SPINACH
(V)

GRILLED SOFT SHELL CRAB  18
RAMPS, MUSHROOM CONDIMENT,
 PEANUT AIOLI, LIME
(P, GF)

BEAR CREEK FARM BONE-IN 
PORK BELLY*  25
SORGHUM GASTRIQUE, CELERY HEARTS,
SPICY HARISSA 
                    (GF)                     

BRAISED & GRILLED OCTOPUS  27
FERMENTED CELERY CURRY, GRILLED ASPARAGUS, 
SEA BEAN RELISH
(GF, VG*) 
V = Vegetarian 
P= Pescatarian
VG = Vegan
GF = Gluten Free
V* VG*= Can be made V or VG

FAMILY STYLE

(PLEASE ALLOW 1 HOUR COOK TIME FOR THE THESE ITEMS)

BRAISED BORDER SPRINGS LAMB NECK 50
GRILLED ASIAN GREENS, RGUBARB EMULSION, ENGLISH PEA PUREE 
(GF)
BONE-IN BEAR CREEK FARM DRY AGED RIBEYE*   MKT
ROASTED ROOT VEGETABLE, MUSHROOM POMODORO, GRILLED SCALLION JUS
(GF)

SWEETS

LEMON MASCARPONE GELATO & COCONUT SORBET  9
FINANCIER CAKE, HAZELNUT BUTTER CRUNCH, CRUSHED PISTACHIOS
(V)

CHOCOLATE SOUFFLE  14 
PINK PEPPERCORN CREME ANGLAISE
(PLEASE ALLOW FOR A 20 MIN COOK TIME) (V, GF)
CRANBERRY & CAMPARI SORBET 10
CURRANTS, SESAME BRITTLE, MINT
(V)
CHOCOLATE SOUFFLE  14 
PINK PEPPERCORN CREME ANGLAISE
(PLEASE ALLOW FOR A 20 MIN COOK TIME) 
(V, GF)
CHOCOLATE PEANUT BUTTER TORTEFOR MULTIPLE  20

RED MISO CHOCOLATE GANACHE, COCOA NIBS, 
POMEGRANITE SORBET
(V)

BOH TEAM

HEAD CHEF – Jason Zygmont

Zack Seckman, Max Biggio, Oliver Motok

PASTRY – Matthew Clement*

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have a medical condition.
If you have a food allergy, please speak with a manager before ordering. Nearly all of our vegetarian options can be made vegan. Ask you server for details. Note: we do not permit menu substitutions but, are happy to accommodate MOST dietary restrictions that you call to our attention. A 20% gratuity may be added to parties of 5 or more

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s