DINNER MENU

Starters + Share Plates

southern biscuits sliced ham, gruyere, dijon aioli, jam | 21

fried chicken bites poblano ranch, apricot mostarda | 22

guacamole and cheddar dip crudite, house made tortilla chips | 26

baked brie puff pastry, house jam, cornichon, toasted sourdough | 28 add prosciutto | 9

caviar board egg, chives, crème fraîche, shallot, blini 30 grams | 125 50 grams | 200

meat & cheese board 3 cheeses, 3 cured meats, accoutrements for two | 34 for four | 68

Soups + Salads

winter green salad spinach & arugula, dried fig, walnut, goat cheese, vinaigrette | 19

vegan caesar salad romaine lettuce, dino cale, chickpea crisps, vegan caesar dressing | 19

vietnamese chicken noodle salad glass noodles, chicken, herb trio, cucumber, pickled veggies, crispy shallots, leaf lettuce, chiffonade egg, peanuts, nuoc cham dressing | 26

roasted cauliflower honey garlic glaze, sesame, green onion | 21

roasted baby carrots lime aioli, cotija, tajin, cilantro | 22

add a protein to any salad

Boards + Mains

rotisserie chicken board roasted potatoes*, lightly dressed seasonal greens half | 37 whole | 74

*substitute roasted sweet potato tidbits for potatoes half | 7 whole | 12

steak board butcher’s cut, roasted potatoes*, lightly dressed seasonal greens | 65

*substitute roasted sweet potato tidbits for potatoes | 7

bossam board korean pork board, butter lettuce, kimchi, pickled cucumber, ssam sauce, ginger scallion sauce, white rice | 60

lamb chops pumpkin puree, grilled broccolini, black garlic jus | 39

rice dumplings korean chili sauce, shredded pork, jammy egg, seasonal asian greens | 25

scallops parsnip puree, corn and chorizo hash, crispy shallot | 38

crispy fried rice winter veggies, ginger, red onion, cilantro | 24

mushroom tart puff pastry, local mushroom mix, chaka laka, mushroom glace | 27

Desserts

vietnamese coffee creme brulee caramel crusted & coffee infused custard topped

with flake salt | 17

salted chocolate chip cookie board warm cookie with house made vanilla milk | 17

hazelnut tart toasted hazelnut, chocolate ganache, vanilla, whip cream | 17

And now a few words from the legal team: consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

Please advise your server of any allergies, aversions or dietary restrictions so that we can tailor the menu to your preferences.

*20% gratuity will be added to parties of 8 or more and to-go orders
We accept a maximum of two payments per bill
*servers, back-servers, counter staff and bartenders participate in tip sharing