TO START ::: 15

bitter greens and spinach with citrus and farmer’s chèvre

a salad of broccoli, red cabbage, and radishes with buttermilk

amberjack crudo with brined green tomatoes, cauliflower, and fresh cream

beef heart tartare with sweet and sour carrots and pickled button mushrooms

BEGINNING ::: 19

toasted farro cavatelli and turnip “bolognese”

galveston oyster stew with grilled oyster mushrooms , winter squash and kale

a pork and squab pate en croute with non traditional accoutrements

pork cabbage roll with rye crumble, dill, and brined beet and paprika soup

MIDDLE ::: 38

iron age pork and smoked belly with toasted rice and preserved sofrito

charred cabbage with a sauce of leather britches and smoked spaghetti squash relish

amberjack with herbs, winter squash kimchee, and a hollandaise of mushroom fumet

belle vie duck breast and cotechino, purple top turnips, and hoshigaki in brown butter

END ::: 12

tangerine and almond cake with pine nut brittle, bay laurel, and pine

dark chocolate creameaux with meyer lemon curd and frozen sour cream

buttermilk pie with a shortbread crisp, grapefruit, and candied fennel

jujube sticky toffee pudding, butterscotch, oat crisp

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

4 course prix fixe ::: 65
beverage pairing ::: 45
a tasting of our entire menu ::: 155

chefs :::matt, maggie, joel
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