SNACKS

 
MENU

SHRIMP COCKTAIL | 10
Roasted Early Girl Tomato, Pickled Cucumber, Horseradish

PUFFED POTATO & EGGS | 8
Cauliflower Mousse, Chives, Crispy Chicken Skin


PUMPKIN SEED DIP | 8
Winter Squash, Curried Currant, Sourdough Lavash

CHICKEN LIVER MOUSSE | 9
Huckleberry Mostarda, Rye Crisps, Peppercress

 

FIREBRAND BREAD | 3 / 6

Lightly Griddled w/Housemade Cultured Butter

 

MARINATED OLIVES  | 6

Citrus, Fennel Seed, Confit Garlic

DINNER


STARTERS 

 

 

HEIRLOOM SQUASH & BURRATA | 15
Pickled Pear, Spiced Nuts, Dandelion Salsa Verde 

"FRENCH ONION" SOUP | 13
Comte Cheese, Crispy Leeks, Chanterelles, Crouton

SLOW COOKED OCTOPUS | 16
Sunchoke, Roasted Pepper, Sorrel, Olive Crumble, Chili

 

SQUID INK CONCHIGLIE PASTA  |  17

Spicy Capers, Clams, Mussels, Shrimp, Tender Greens

 

WILD MUSHROOM CANNELLONI  |  17

Porcini Mushrooms, Roasted Chestnut Bechamel, Huckleberry

MAINS 

 

ANTEBELLUM WHITE CORN GRITS  |  22

Roasted Broccoli, Fermented Peach, Candied Sunflower Seeds

 

OLIVE OIL-POACHED TROUT  |  30
Roasted Root Vegetables, Fennel Nage, Caviar

 

SMOKED SPAGHETTI CARBONARA  |  24

Smoked Egg, Fort Bragg Sea Urchin, Chives

 

 DRY-AGED DUCK BREAST  | 32
Confit Duck Leg, Beluga Lentils, Turnips, Citrus Gastrique


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