To Share
Flavored Popcorns: Porcini or Lavender-Rosemary or Bacon Butter 5
Biscuits with Brown Butter and Crushed Black Pepper 7
Roasted Candied Peanuts and Garlic Chips 4
Mixed Olives 5
Dilly Chili Pickled Green Beans 7
Ménage-à-Trois: Stuffed Dates with Roaring Forties Blue, Almonds, Pancetta and Orange 10
Smoked Caviar, Sea Beans, Puffed Rice and Herb Crème Fraîche 15
Appetizers
Asparagus Soup with Whipped Truffle Buttermilk 9
Mixed Green Salad with Cherry Tomatoes and Herb Vinaigrette 10
Caesar Salad with Lemon-Caper Vinaigrette and Parmigiano Crisp 11
Steamed Mussels and Shrimp with Spaghetti in Tomato-Saffron Broth 14/26
Diver Scallops with Parsnip Puree and Summer Squash 13
Grilled Octopus Salad with Fennel, Baby Spinach, Avocado, Orange, and Dill Mustard Vinaigrette 15
Chicken Wings with Apricot-Garlic Glaze 13
Duck Confit Rillette with Pickled Miso Eggs, Cumberland Sauce and Toast 12
Chicken Liver Pâté Toast with Rhubarb Marmalade 14
Entrees
Portobello Sliders with Tomato, Fontina and Chipotle Aioli 16
Elsewhere Burger with Caramelized Onions, 5-Spoke Tumbleweed and French Fries 16
Roasted Bone Marrow with French Fries 17
Large Raviolo with Warm Ricotta, Pesto, Pickled Garlic Scapes and Pistachio Oil 23
Breast of Bo Bo Chicken over Freekeh with Mustard Greens, Baby Fennel and Cider Glaze 25
Striped Bass with Artichokes, Roasted Tomatoes and Polenta in Lemon Jus 26
Spicy Pork Sausage Meatballs, Egg Noodles and Mushroom Gravy 24
Grilled Lamb Chops, Country Mashed Potatoes, Rhubarb and Pea Tendrils 32
Chorizo-encrusted Pork Chop with Pan-seared Asparagus and Fingerling Potatoes 28
Pan-Seared Grouper with Sautéed Swiss Chard and Rhubarb Beurre Blanc 26
Sliced Hanger Steak over Sautéed Spätzle with Rhubarb and Shell Peas 26
Roasted Duck Breast with Mushrooms, Freekeh, Summer Squash & Currant Demi-Glace 26
Sides
French Fries 7 with Gravy 9 5-Spoke Tumbleweed Poutine 14
Salt-baked Fingerling Potatoes with Bacon Butter and Anchovy Mayo 9
Braised Greens with Roasted Garlic 8
Grilled Asparagus with Aged Piave 8
Artichoke Hearts & Roasted Red Peppers in Lemon Jus 8