Winter Dinner Menu


Mussels du Jour– Chef’s whim 13
Fried Oysters– Bacon-pear jam, whole grain crema, pickled red onion 13
Escargot Rockefeller– Spinach Pastis butter, bacon pan grattato, aged Parmesan 15
Fried Veal Livers– Crispy potatoes, charred peppers and onions, mushroom-sage gravy 12
Charred Octopus – Andouille and sweet potato hash, avocado mousse, smoked paprika oil 14
Pan Seared Foie Gras– Sourdough pancake, apple butter, Point Reyes Bleu Cheese, black pepper almonds, basil 17*
Seared Crab Cake– Garlic labneh, olive caper relish, herbs 15
Crispy Sweetbreads– Chili-peanut emulsion, toasted sesame, scallion, house kimchi 15
Smoked Gigante Bean Hummus– Fried cauliflower, Calabrian chilis, arugula pesto, toasted pumpkin seeds 12
Cheese and Charcuterie Board 20


Caesar– House giardiniera, ham dust, butter toasted pepitas, parmesan, pan grattato, Caesar dressing 11
Baby Spinach – Pickled fennel, marinated artichokes, sun dried tomato, bleu cambonzola, oregano vinaigrette 11
Groganica Greens– Red delicious apples, charred orange, Marcona almonds, goat cheese, pomegranate-balsamic vinaigrette 11


Wood Grilled Lamb Porterhouse– Two harissa rubbed porterhouses, roasted cauliflower salad, carrot-ginger puree, lamb demi 40*
Kentucky Fried Rabbit – Smashed confit marbled potatoes, bacon wilted kale, tomato-fennel chutney, pesto aioli 29
Seared Sea Scallops– Caramelized leek and spinach orzo risotto, romesco sauce, olive tapenade, herb oil 31*
Cast Iron Seared Pork Chop– Jalapeno-Fontina Weisenberger grits, charred asparagus, red eye gravy, apple-cherry-hazelnut agradolce 28*
Wood Grilled Filet– sunchoke and lamb merguez hash, lemon-pepper butter, sauce bordelaise 42*
Duck Confit Cassoulet– Smoked gigante beans with bacon, country ham, lamb & filet, truffled parsnip puree, bacon fat crumble, red wine demi 29
Braised Beef Short Ribs– Root vegetable mash, crispy Brussel sprouts, red wine-garlic jus 29
Wood Grilled Salmon– Rye berry succotash, fennel frond-walnut pesto, orange beurre blanc 30*
Ricotta Gnocchi– Frondosa Farms mushrooms, olive oil cured tomatoes, asparagus, arugula pesto, truffled mushroom cream sauce 24

Executive Chef Kristina Dyer
*Consuming raw or undercooked meat, seafood, or eggs can result in serious health risks.
Split Plate Charge: $2 for Salads, $5 for Entrees