SNACKS  |   8  EACH

 
MENU

STURGEON MOUSSE
Fried Capers, Dill, Green Apple, Rye Lavash

PUFFED POTATO & EGGS
Cauliflower Mousse, Chives, Crispy Chicken Skin


SMOKED CHEDDAR 'FONDUE'
Brussels Sprouts, Grilled Firebrand Bread 


DUCK PÂTÉ & MOUSSE
French’s Mustard, Cornichons, Warm Soft Pretzel

MAINS 

 
DINNER


PAN-ROASTED STEELHEAD TROUT | 28
Champagne & Roe Beurre Blanc, Apple, Celery Root

38 NORTH DUCK BREAST  | 28
Savory Pain Perdue, Pickled Huckleberries, Endive Marmalade

BRAISED BEEF SHORTRIB | 29
Crushed Sunchokes, Horseradish Soubise, Gremolata 

BELLWEATHER FARMS RICOTTA GNUDI | 23
Butternut Squash, Asian Pear, Brown Butter, Fines Herbes

“DA BURGA” aka DA DISASTER | 16
Dressed & Ready, ‘Everything’ Baked Potato Tater Tots

STARTERS 

 

SQUID INK CONCHIGLIE PASTA | 15
Spicy Capers, Clams, Calamari, Shrimp, Tender Greens

ESCAROLE SALAD| 12
Olio Nuovo, Truffle Pecorino, Black Pepper Crostini 

ROASTED MUSHROOM SOUP | 12
Confit Egg, Pickled Hon Shimeji Mushrooms, Thyme Croutons

CHARRED SPANISH OCTOPUS | 17
Fennel, Winter Citrus, Feta Cheese, Olives, Oregano Vinaigrette

SEARED TOMBO TUNA | 16
Calamari, Avocado, Shishito Peppers, Jicama, Agua Chile