MENU
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Sauteed Asparagus
Black Garlic & Pecan Crumble/Cured Egg Yolk/Lemon Aioli12 -
Smoked Shrimp Spread
Charred Corn/Celery/Piquillo Pepper/Brown Butter Ritz13 -
Lamb Belly Meatballs
Homemade Arrabiata/Sharp Provolone/Toasted Baguette14 -
Cured Chicken Wings
Rotating Sauce du Jour14 -
Fried Cauliflower
Curry Yogurt/Carrot Mango Hot Sauce/Golden Raisin/Pickled Red Onion/Sunflower Seed12 -
Smoke Kissed Clams & Mussels
Chorizo/Lager/Coconut Milk/Toasted Baguette19 -
Fried Fingerlings
Black Garlic Horsey/Rosemary/Roasted Garlic8 -
Blistered Shishitos
Sesame Yuzu Aioli/Black Sea Salt9 -
Chef’s Soup du Jour
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Wedge
Ohio Greenhouse Iceberg/Fried Pork Belly/Marinated Heirloom Tomato/Pickled Red Onion/Smoked Cured Egg Yolk/Bleu French12 -
Warm Peach & Heirloom Tomato Burrata
Arugula/Shaved Fennel/Brown Butter Vinaigrette/Grilled Ciabatta13 -
Beef Ribs (Feeds 2-3, Limited Availability)
Seasonal Accoutrement55 -
Double Bone-In Heritage Pork Chop
Cowboy Beans/Roasted Heirloom Carrots/Tomatillo & Hatch Chile Relish34 -
Caramelized U-8 Scallops
Poblano & Crab Creamed Corn/Pickled Blueberry/Green Sofritto45 -
Seasonal Catch
Spiced Chickpea & Kale/Sweet Chili Coconut GazpachoMP -
Asparagus Ravioli
Brown Butter & Wild Mushroom/Ricotta Salata23 -
Butcher’s Cut
Esquites/Piquillo Pepper SauceMP -
The Burger (Limited Availability)
½ lb Chuck/Red Onion/Tomato/Gruyere/Secret Sauce/Crispy Fingerlings/House Catsup19 -
Seasonal Housemade Dessert
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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
Chef Keith McNeil