NOV 16 MENU

Question 1

V+G:

FRIED CHAYOTE + WHEAT BERRIES

9

Answer 1

Chayote, black beans, & wheat berry taco served w tomato salsa on a spinach tortilla

Question 2

V+G:

Compressed Watermellon & Baby Beets

10

Answer 2

Compressed watermelon, baby beets, humboldt fog goat cheese, & Mustard vinaigrette salad

Question 3

VG:

Saffron Arancini | tomato sauce

9

Answer 3

Deep fried saffron Arborio Arancini, over a spicy tomato puree

Question 4

VG:

Spiced Quinoa | Root veg + Dulse, ginger-sherry vinaigrette

8

Answer 4

White quinoa, root vegetables, dulse seaweed tossed in a ginger sherry vinaigrette

Question 5

VG:

BRAISED CHARD & COLLARD GREENS | Garlic, chili Olive oil

7

Answer 5

Braised rainbow chard + collard greens, garlic, arbol chili, + olive oil

Question 6

VG:

FRIED BRUSSELS SPROUTS + CAULIFLOWER | Aleppo, bacon if you ask

9

Answer 6

Fried Brussels sprouts & caulifower tossed w Aleppo (Hobb’s Apple Wood bacon)

Question 7

VG:

FRENCH FRIES | Fines herbs

5

Answer 7

hand-cut Kennebc fries tossed w fines herbs. Blanched, cooled, the fried to order

Question 8

VG:

TRUFFLE PARMESAN FRIES

10

Answer 8

hand-cut Kennebc fries tossed w fines herbs. Blanched, cooled, the fried to order, topped w truffle oil & parmesan

Question 9

VG:

HEIRLOOM BEAN STEW | root veg, spicy tomato broth, greens

9

Answer 9

Heirloom lima bean & root veg stew, served in a spicy tomato broth w sauteed greens

Question 10

VG:

CAULIFLOWER RISOTTO | tomato pesto, bruinoise of root vegetables

16

Answer 10

Arborio vegetable risotto, served w shaved cauliflower, bruinoise, & garlic-tomato pesto

Question 11

SP:

OCTOPUS CARPACCIO | Orange, chili, fennel, curly cress, chili oil

14

Answer 11

Braised Spanish octopus sliced paper thin, served w shaved fennel, orange slices, curly cress, & chili oil

Question 12

SP:
GRILLED OYSTERS | herb garlic butter, seaweed

9

Answer 12

Flame-grilled oysters of the day, herb garlic butter, chives, parsley, tarragon

Question 13

SP:

PORK BELLY | bone marrow potato puree, pickled mushrooms

14

Answer 13

Slow braised sliced pork belly, served over bone marrow putato puree w picked mushrooms

Question 14

SP:

FRIED CHICKEN & WAFFLE | shishito padron peppers, maple, tatatio

16

Answer 14

fried chicken, belgian waffle, shishito & padron peppers, maple taptatio syrup

Question 15

SP:

MAC + CHEESE | cheddar, fontina

8

Answer 15

ELBOW PASTA, ONION, MUSTARD, BUTTER, FLOWER, C&F, SERVED IN A BLACK SKILLET & BREADCRUMBS ON TOP

Question 16

SP:

CRESCENZA TORTELLINI | PORK SUGO, PEPPERS, PARMESAN

14

Answer 16

House-made crescenza tortellini, braised pork sugo, parmesan cheese

Question 17

SP:

STEAK TARTARE & TRUFFLE CAVIAR | soy truffle, brioche

20

Answer 17

minced steak tartare, soy truffle essence, brioche crostini

Question 18

LP:

OOLA HAMBURGER | Lettuce, bacon aioli, oven dried tomato, curry ketchup

15

cheese

1

bacon, avocado, fried egg, PT Fries

2ea

Answer 18

Grass fed beef patty, roasted tomato, little gem lettuce, curry ketchup, + bacon aioli

Question 19

LP:

PAPARDELLE & 6 HOUR BOLOGNESE | VEAL, PORK, BEEF, CHILI TOMATO, PARMESAN

18

Answer 19

HAND MADE PAPARDELLE PASTA, BEEF-PORK-VEAL BOLOGNESE, PARM

Question 20

LP:

BABY BACK RIBS | soy ginger glazed, red cabbage-apple slaw

20

Answer 20

3-hour braised baby back pork ribs, ginger soy glaze, apple carrot slaw

Question 21

LP:

ORA KING SALMON | ratatouille, spinach, tapenade, hourb mousse

25

Answer 21

Pan-seared Ora King salmon, ratatouille, sauteed spinache, herb mousse, black olive tapenade

Question 22

LP

GRILLED FLAT IRON STEAK | molé, grilled chicories, fried chayote

32

Answer 22

Grass-fed Black Angus flat iron cut, sous vide, over our signature molésauce w chicories & chayote

Question 23

LP

PAN ROASTED CHICKEN BREAST | potato puree, chard, mushrooms, madeira

19

Answer 23

Airline chicken breast sous vide, potato puree, sauteed rainbow chard, baby shitake mushrooms, mardeira redcution