Local Clam Chowder {house-made bacon broth, carrot foam} 9 Sous Vide Beef Short Ribs {hoisin glaze, pea sprouts} 13 Butter Poached Blue Prawns {crispy heads, brussels sprout leaves} 9 House-made Blood Sausage {white beans, aioli} 8 Courgette Salad {california olive oil, hughson almond} 8 Braised Pork Belly {poached farm egg, frisee, pickled shallots} 11 Squid Ink Rissoto {monerey squid, fresh peas, arugala} 10 Pumpkin Gnocchi {reggiano, lemon, olive oil} 9 Romaine Salad {anchovy, grated pecorino, sherry vinaigrette} 8 Piedmontese Beef Cheek Ravioli {house made pasta, tomato, red wine, parmigiano reggiano} 16 Free Range Brick Chicken {potatoes, rosemary, lemon} 18 Bacon Stuffed Banana Bread Monte Christo a.k.a. the Elvis with salted caramel ice cream Chocolate pot de creme with olive oil ice cream
Cocktail Junipero Gin Raj {St. Germain, tonic, spherification of cucumber} 10
Menu: October 6th — 9th
Menu #1 Thursday October 6 — Saturday October 8th
Local Clam Chowder {house-made bacon broth, carrot foam} 9
Sous Vide Beef Short Ribs {hoisin glaze, pea sprouts} 13
Butter Poached Blue Prawns {crispy heads, brussels sprout leaves} 9
House-made Blood Sausage {white beans, aioli} 8
Courgette Salad {california olive oil, hughson almond} 8
Braised Pork Belly {poached farm egg, frisee, pickled shallots} 11
Squid Ink Rissoto {monerey squid, fresh peas, arugala} 10
Pumpkin Gnocchi {reggiano, lemon, olive oil} 9
Romaine Salad {anchovy, grated pecorino, sherry vinaigrette} 8
Piedmontese Beef Cheek Ravioli {house made pasta, tomato, red wine, parmigiano reggiano} 16
Free Range Brick Chicken {potatoes, rosemary, lemon} 18
Bacon Stuffed Banana Bread Monte Christo a.k.a. the Elvis with salted caramel ice cream
Chocolate pot de creme with olive oil ice cream
Cocktail Junipero Gin Raj {St. Germain, tonic, spherification of cucumber} 10