be the first to leave a review...
served with grainy mustard, pickled endive and pickles
with buttered grainy bread and Champagne shallot mignonette
with almonds, Manchego cheese and brown butter lemon dressing
with beets, roasted walnuts, blue cheese and pickled red onions
with house made celery vinegar and goat’s milk feta
with house-cured anchovies, aged parmesan, lemon and croutons
with cardamom pickled carrots, mint and jalapeño cilantro sauce
tomato sauce, olives, anchovies, capers, parsley, oregano and parmesan cheese
with shell bean ragout and feta salsa verde
with grilled flat bread, garlic butter and housemade preserves
with sautéed mushrooms, brown butter, sage, pine nuts and parmesan
with house made sauerkraut, coriander broth, fried celery leaves and organic pullet egg
with chickpeas, chestnuts, ancho chilies, Meyer lemon aioli and garlic toast
with soft organic polenta, chanterelle mushrooms and rosemary
with Jerusalem artichokes, crème fraiche leek broth and parsley oil
with wine battered fried scallions and bone marrow sauce or marjoram butter
with roasted winter vegetables, roasted garlic and sherry vinegar
with fingerling potatoes, olives, pancetta and lemon thyme vinaigrette
with spicy tomato ketchup, zucchini pickles, fries and housemade bun
with maple bacon, chard, scallions, shitake and gorgonzola sauce
with olive oil and sea salt
Please confirm that this restaurant at this location is permanently closed...
You must login or signup to leave a review.