Eat

 Menu

[small plates]

[ bisque]
chestnut, caramelized onion, thyme, shaved chocolate, rosemary bubbles [9]

[bake]
house made roasted garlic-herb focaccia, squash-tomato-basil chutney, baked egg [9]

[carpaccio]
thinly sliced beet, apple, radish, maple-sherry vinaigrette, puffed rice, micro greens [12]

[wedge]
grilled cabbage wedge, brown sugar ricotta dressing, blueberry, basil, mint, lemon [12]

[glaze]
roasted tetsukabuto squash with a chili-orange-maple glaze, sesame dukkah [15]

[roast]
crispy brussel sprouts, butternut puree, smoked candy walnuts, pickled red onion, crumbled bleu, cocoa honey [16]

[tempura]

chili-tempura delicata squash rings, chipotle lime-maple veganaise

[13]

[fry]
smashed and fried new potatoes, tomato honey, aioli, fleur de sel  [9]

[crust]
black garlic-coffee rubbed pork tenderloin, cranberry-jalapeño salsa [16]

[large plates]

[stew]
malaysian style stew with coriander, garlic, peach peppers, tomato, coconut, brussel sprouts, tofu, greens, rice chip  [24]

[poach]
crispy onion crusted halibut, smoked celery, chamomile-shrimp broth [28]

[stuff]
chicken galentine stuffed with herb roasted mushrooms, braised greens, chicken jus [30]

[strip steak]
grilled NY strip with a bone marrow compound butter,
slow roasted tomato,
green bean- golden oyster mushroom saute, herbed pistachio pesto [44]