Dinner Starters

Question 1

Describe the charcuterie?

Answer 1

3 featured meats paired with pickled baby peppers, gherkins, mustard aioli, chive, and served with rotating jam, and seared sour dough.

Question 2

Describe the Yellow Tail Tuna?

Answer 2

Yellow Tail Tuna in Fermented chili broth, pickled turnip, seared red pearl onion, chive oil, aged soy, five spice.

Question 3

Describe the Bone Marrow?

Answer 3

Canoe cut beef bones, roasted until tender, covered with sweet soy, chive, and served with sourdough. 2 bones per plate.

Question 4

Describe the cheese plate?

Answer 4

3 cheeses, rotating house made preserves, sourdough, marcona almonds.

Question 5

Describe the Octopus?

Answer 5

Octopus (salt rubbed, sous vide 16 hours with garlic and thyme, then fried), pickled yellow mustard seed, dashi tapioca, potato coral, smoked trout roe with crème fraiche, chicken jus.

Question 6

Describe the Brussels Sprouts?

Answer 6

Flash fried until just browned, tossed in Dijon aioli, bacon lardon (little bacon strips), parmesan, and funyun powder.

Question 7

Describe the Truffled Flatbread?

Answer 7

House made flatbread, black truffle crème fraiche, roasted mushroom mix, caramelized onion, parmesan, white truffle oil, and chive.

**contains yeast, milk, flour