BEGINNING

local tomato, summer squash, fermented greens, boysenberry ::: 17

hamachi, dandelion pesto, corn bread crumble, peach, tomato ::: 19

lamb tartare, sprouted grains, puffed grains, home made yogurt, turnip ::: 19

tagliardi, pork sugo, sweet peppers, fennel ::: 19

smoked trout, potato, horseradish, everything lardo, dill, crema ::: 19

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

MIDDLE

lamb presse, butterbean, peppers, arugula, sumac::: 38

grilled windy meadows chicken, coconut, tomatoes, green papaya, chilies :::30

albacore tuna, summer succotash, sunflower seed ::: 38

ricotta gnocchi, matt’s onions, sage, benton’s bacon, shiitake ::: 28

heritage pork collar, baba ghanoush, plum, benne seed, mint ::: 36

vegetable composition ::: 29

END

banana, hazelnut, chocolate, malt, caramel ::: 10

blackberry, fennel, vanilla, almond, cream ::: 10

chocolate, cherry, chai, coconut ::: 10

lemon verbena, blueberry, gingersnap, curd ::: 10

peaches, brown butter, almond, strawberry gastrique ::: 10

cheese board, jam ::: 21

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

chefs :::matt, maggie, joel, justin
gm / wine director :::jeff gregory
floor sommelier :::siobhan sindoni

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

:::view the chef’s tasting menu