Fall Dinner Menu
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To Begin
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CORNBREAD (VEG)
chipotle honey, whipped butter
$16
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BLISTERED SHISHITOS (VEG, GF, *V)
cotija*, tajin, lime
$15
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BRUSCHETTA (VEG,*V)
whipped feta*, fig, calabrian chili, black pepper honey
$20
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MEATBALLS
arrabbiata, polenta, pecorino
$18
-
WARM CRAB + SHRIMP DIP (*GF)
cheddar, scallion, toasted ciabatta*
$24
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CRAWFISH FRITTERS
comeback sauce, charred lemon
$25
Salads
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KALE(*VEG, *V, *GF*, *DF)
pecorino*, anchovy dressing*, breadcrumb*
$18
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CAULIFLOWER (V, GF,*N)
golden raisin, pistachio*, white balsamic vinaigrette
$18
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MIXED GREENS (VEG,*V,GF,*N)
roquefort bleu*, apple, fig, hazelnut*, mustard vinaigrette | add pancetta +4
$19
Mains
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ROASTED CHICKEN (GF, DF)
salsa verde
$28
-
CRISPY EGGPLANT (V,*N)
arrabbiata, cashew ricotta*, basil
$29
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GNOCCHI (*VEG)
garlic cream, pancetta*, charred broccolini, bagna cauda* | add burrata +4
$29
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REDFISH (GF)
coconut rice, lemon, shaved apple & celery, crispy shallot
$34
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SMOKED DUCK LEG (GF,DF)
peach glaze, wood fired carrot, garlic jus
$32
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PORK RIBEYE (GF)
braised mushroom, madeira, rosemary
$39
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MARKET FISH (*GF,DF)
pozole verde, tempura cabbage*, radish, avocado, cilantro
MKT
-
BISTRO FILET (GF,*DF)
celery root*, fennel-orange salad
$38
To Share
$14-
POTATOES (VEG, *V)
rosemary, pecorino*
-
WOOD FIRED BEETS (VEG,*V,GF)
whipped goat cheese*, pepita crumble
-
CRISPY BRUSSELS (V)
chipotle agave, pomegranate seed
-
CAULIFLOWER GRATIN (VEG,*GF)
manchego, romesco, breadcrumb*
VEG=Vegetarian
V=Vegan
GF=Gluten Free
DF=Dairy Free
N=Nuts
* = marks option for modification