| purée of cauliflower soup with gulf shrimp and blood orange | 11 | ||
| chicory salad with walnuts, dates, parmesan and champagne vinaigrette | 10 | ||
| marinated fennel with goat cheese, clementine mandarins and fennel oil | 13 | ||
| citrus cured salmon with tatsoi, clementines, avocado and pickled beets | 15 | ||
| steamed manila clams with fennel sausage and jalapeños | 14 | ||
| chicken liver mousse with an upland cress salad | 10 | ||
| sweet potato stuffed pasta with rosemary brown butter, almonds and gruyère | 15 | ||
| Entrees | |||
| seared hawaiian ono with hedgehog mushrooms, green chard, fingerling potatoes and fresno chili vinaigrette | 25 | ||
| braised flounder with split peas, roasted bacon and fall roots, pea tendril dumplings and meyer lemon | 26 | ||
| oven roasted chicken with spaetzle, broccoli di cicco, fromage blanc, green garlic and arugula-pistachio pistou | 22 | ||
| coffee rubbed pork shoulder with creamy hominy and braised greens | 26 | ||
| beef strip loin roast with shiitake mushrooms, brussels sprouts, pancetta and a horseradish-leek gratin | 29 | ||
| parmesan bread pudding with radicchio, portobello mushrooms, pumpkin seeds and balsamic vinegar | 21 | ||