print the dinner menumelon gazpacho
heirloom melons, cucumber,
feta cheese and fresh herbs 5/8
kumomoto oysters on the half shell*
verjus mignonette 12/24
mussels + frites
taylor shellfish mussels sautéed with spicy pickled
tomatoes, garlic, white wine
and cilantro served with french fries 16
five spice pork belly
served with rapini, steamed
bun and hoisin chili glaze 12
heirloom tomato salad
billy alscot’s farm tomatoes with
buffalo mozzarella, aged balsamic
and fresh basil 14
pickled watermelon salad
crispy prosciutto, mint, cilantro, scallions
and shiso leaves with basil oil 8
caesar salad*
whole leaf romaine, shaved parmesan, and house
made torn croutons 10
tuna niçoise salad
olive oil poached tuna, haricôts verts,
baby frisée, crostini, olive tapenade and deviled
quail’s egg 9
field green salad
a blend of local organic lettuces, champagne vinaigrette,
and roasted marcona almonds 7
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