BEGINNING

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

garganelli, preserved tomatoes, green garlic, cured sardine :::16

cobia, brussel sprout vinaigrette, black radish, benne seed :::18

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

seared snapper belly, french basil, benne seed, calamondin sambal :::17

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

MIDDLE

3rd coast catch, parsnip, grapefruit, nasturtium :::34

ricotta gnocchi, wild onion, walnut, aerated raclette :::28

dry aged duck, cauliflower, brussel sprouts, smoked giblets :::38

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

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

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

tangerine, almond, laurel :::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 greg and gabrielle denton from ox restaurant in portland, oregon. call (214) 741-2629 to book your reservation for the event on monday, march 16th