Winter Dinner Menu

Appetizers:

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

Salads:

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

Entrees:

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