our menu
Appetizers Starter Entrees Dessert
Appetizers —
Pulled Chicken Arepas +14.00
spicy chicken tinga, house made corn meal arepa, crema, lime, cilantro and cotija cheese
Dorset Red Cheese Fondue +16.50
melted, naturally smoked cheese with amber ale & braised leeks, served with charred crostini
Chutney & Cambozola Spread +15.50
creamy cambozola cheese, chopped hazelnuts, balsamic-honeyed pears, toasted french baguette
Steak Tartare +17.25
chopped filet mignon and rib eye; herb salad, egg yolk emulsion, rye pumpernickel bread
Roasted Bone Marrow +19.50
two marrow bones, herb gremolata, roasted horseradish, garlic bread, anchovy essence
Kalua Pork & Cabbage +15.75
sea salt dusted pork cooked in banana leaf; with buttered rice, togarashi, garlic aioli
Seared Octopus a la Plancha +16.75
halibut brandade puree, pickled egg, black olive crumbles, crispy capers, baby kale
Oysters on the Half Shell +19.50
half dozen: half dozen: topped with huckleberry mignonette
Thai Larb Lettuce Cups +15.75
spiced & herbed chicken in a cast iron pot; with lime & cilantro
Seared Foie Gras +20.50
sourdough pan purdue, spiked apple & jack daniels compote, vanilla ice cream
Starter —
Bread & Butter +5.25
house made sourdough, artisan compound butter, sea salt
Tomato-Basil Cream Soup +12.75
poured table-side over; preserved cherry tomatoes, white cheddar grilled cheese, fennel & pine nut salad w basil pistou
Wilted Arugula Salad +14.50
sautéed bacon, golden raisins & shallots over wild arugula tossed with a hazelnut vinaigrette, pumpkin seed pesto
Little Gem Lettuce Salad +13.50
tender lettuce greens, topped with a mixture of chopped parsley, mint, & dates; preserved lemon vinaigrette & pomegranate molasses drizzle
Shaved Cauliflower Salad +13.25
lemon marinated red cabbage, chopped medjool dates, roasted peruvian corn, lemon-dijon vinaigrette, parmesan
Entrees—
Prime Brisket Pub Burger +22.50
prime brisket patty; grilled poblano and spring onion chow chow, paprika chevre, champagne vinegar aioli; on a honey-onion bun; served with roasted cauliflower salad
Sauteed Manila Clams +30.25
tomato spaghetti alla chitarra; tossed in butter, garlic, white wine and lemon, parsley and urfa biber pepper
Southern French Cassoulet +34.75
braised duck, duck sausage, duck jus, carrot top gremolata
Dry Aged Cowboy Tomahawk, Two+ Pound, Bone-In Rib Eye Steak +139.50
duck fat fried brussel’s sprouts, rogue creamery smokey bleu baby marble potatoes au gratin, garlic confit
British Columbia King Salmon +44.00
fregola pasta in a calabrian chili and tomato broth, meyer lemon, basil, oil cured olives
Australian Wagyu New York +78.00
14 oz. seared center cut, tallow roasted fingerling potatoes, charred rapini, red wine espagnole sauce
Braised Beef Short Ribs +37.00
sweet potato gnocchi, romanesco, beurre blanc, au jus, pearl onions, king trumpet mushrooms
Texas Wild Boar Osso Bucco +43.25
risotto alla milanese, with local saffron, spanish anchovy gremolata, garlic bread
Dessert—
Double Dark Chocolate Brownie +11.00
dark valrhona chocolate brownies, filled with buttercream & chantilly creme, topped with macerated strawberries
Swiss Carrot Cake +10.25
olive oil- almond flour cake, whipped cream cheese schlag, topped with french butter cream & candied carrots and served with chantilly
Dark Chocolate “Crème Brûlée” +10.50
seasonal fruit, olive oil-pie crust crumbles
Vanilla Bean Cheesecake +10.75
chevre, graham cracker crust, chocolate sauce, toasted meringue, sugared brûléed top
“not your italian grandmas” Tiramisu +11.00
griddled lady fingers, layered with french butter cream, topped with chantilly cream and a tableside pour of coffee liqueur & coffee sauce
Affagato al Caffe +10.75
Iscreamery's veracruz vanilla ice cream, salted marcona almonds, cocoa nibs, espresso sauce, chantilly
Seared Foie Gras +20.50
sourdough pan purdue, spiked apple & jack daniels compote, vanilla ice cream