A La Carte

Thursday, April 9th, 2026

Sheep’s Milk Feta Spread, Marinated Olives & Our Za’atar Focaccia $13

Citrus Fruits, Daikon Radishes & Frisee with Ricotta Salata & Pistachios $19

Charred Cabbage & Beet Salad with Raita, Coconut, Curry Leaves & Cashewss $18

Our Ricotta with Braised Artichokes, Rapini, Radicchio, Bagna Cauda & Garlicky Breadcrumbs $19

Young Lettuces, Fennel, Celery & Sprouts with Herby Buttermilk Dressing & Toasted Seeds $17

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Steamed Penn Cove Mussels with Stinging Nettles, Sorrel, Our Bacon, Potatoes & Cream on Toast $27

Albacore Confit with Chorizo, Griddled Onions, Chickpeas & Hazelnut Romesco $28

Slow Roasted Pork Belly with a Salad of Asparagus, Belgian Endive, Rhubarb, Mustard & Honey-Orange Vinaigrette $27

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Pomegranate Molasses Braised Duck with Carrots Two Ways, Emmer, Treviso, Dates & Walnut Tarator $36

Slow Roasted Lamb Shoulder & Meatballs with Leeks, Flageolet Beans, Caramelized Cauliflower Puree, Capers & Herbs $38

Steamed Washington Halibut with Roasted Mushrooms, Bok Choi, Wild Watercress, Lentils, Tahini & Preserved Lemon-Pine Nut Brown Butter $39

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Poached Rhubarb with Vanilla Ice Cream & Chocolate Chip Shortbread $14

Chocolate Pots de Creme with Soft Cream & Peanut Brittle $14

Meyer Lemon Tart with Whipped Creme Fraiche, Hazelnut Dukkah & Candied Citrus Peel $14

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• menu subject to change, please use as reference only •

A service charge of 20% will be applied to all parties of 8 or more.

The restaurant retains 100% of this amount.