MENU

  • HOOK
  • Smoked Clams & Mussels
    dried chorizo • scallions • Mexican lager • coconut milk • toasted baguette
    19
  • Prawns
    butternut squash hummus • pomegranate tabouli
    21
  • Cast Iron Seared Scallops
    beet risotto • chimichurri • blood orange segments
    42
  • Whole Branzino
    confit of cherry tomato, Fresno chili, & pearl onion • artichoke • pea shoots • sherry vinaigrette • tarragon aioli
    35
  • HOOF
  • Confit Chicken Thighs
    Chinese mustard • sambal honey • peanut miso slaw
    24
  • Beef Cheek Barbacoa
    black garlic sofrito • pickled chilies • cotija • radish • grilled flatbread
    27
  • Braised Short Rib
    bleu cheese shagbark heirloom grits • BB”jus” sauce • fried leeks
    32
  • Double Bone-In Heritage Pork Chop
    24 hr brine • charred marinated Napa cabbage • pickled apple & pine nut gremolata • amarillo crema
    36
  • OTHER
  • Chilled Broccolini
    pickled onion • radicchio • spiced pepitas • Calabrian Chili aioli • black lava salt
    12
  • Delicata Squash
    blue masa cornbread • buratta • squash purée • grilled endive • burnt honey & chili vinaigrette
    15
  • Heirloom Carrot Elotes
    golden raisin salsa macha • cotija • green chili crema
    12
  • Beet Tartare
    sous vide red beets • whipped blood orange ricotta • pickled mustard seed • shrimp chips
    14
  • Papas Bravas
    fried Yukon gold potatoes • lemon aioli • romesco • grated manchego • spiced sunflower seeds
    12

Due to the exceptional quality of ingredients and daily preparation based on reservations, we politely decline substitutions & modifications. Our plates will be brought to the table when they are ready. Thank you.

Head Chef Hunter Toth

Chef Kevin Lanning
Chef Jason Bostick