BEGINNING

burrata, bitter greens, walnut vinaigrette, honey crisp apple :::15

pork bolognese, fennel, tagliardi, chile :::17

candy roaster squash, allium, rosemary, pecan :::14

bay scallop, apple, sweet potato, almond, meyer lemon :::17

braised sepia, charred broccoletti, chili, ogo nori, lemon :::15

house made charcuterie board, pickles, mustard, jam :::two for 21 : four for 42

MIDDLE

striped bass, parsnip, grapefruit, nasturtium :::34

ricotta gnocchi, red kuri squash, herbs, benton’s bacon, last season’s ramps :::28

roasted pork shoulder, sunchokes, chickweed, black trumpet mushroom :::35

beef shortrib, austrian green winter peas, charred cabbage, yellowfoot, pine :::38

windy meadows chicken, local squashes, cilantro :::34

vegetable composition :::28

END

dark chocolate, rye, grapefruit, caraway :::10

roasted pear, spiced cream, oatmeal, buttermilk, maple :::10

chocolate, banana, coconut, tropical fruit :::10

meyer lemon, last summer’s blackberries, pistachio :::10

sweet potato, bourbon, satsuma, soy :::10

cheese board, jam :::19

::::::::::::::::::::::::::::

chefs :::matt, jason, maggie
gm / wine director :::jeff gregory

please note that menu changes will be reflected on the website an hour before service begins for the evening

our chef’s tasting menu is available tuesday, wednesday, and thursday, and we ask that you please request that option in advance when making your reservation

:::view the chef’s tasting menu

please join us for our next guest chef dinner with evan and sarah rich. call (214) 741-2629 to book your reservation for the event on monday, february 16th