MENU
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HOOK
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Smoked Clams & Mussels
dried chorizo • scallions • Mexican lager • coconut milk • toasted baguette19 -
Prawns
butternut squash hummus • pomegranate tabouli21 -
Cast Iron Seared Scallops
beet risotto • chimichurri • blood orange segments42 -
Whole Branzino
confit of cherry tomato, Fresno chili, & pearl onion • artichoke • pea shoots • sherry vinaigrette • tarragon aioli35 -
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HOOF
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Confit Chicken Thighs
Chinese mustard • sambal honey • peanut miso slaw24 -
Beef Cheek Barbacoa
black garlic sofrito • pickled chilies • cotija • radish • grilled flatbread27 -
Braised Short Rib
bleu cheese shagbark heirloom grits • BB”jus” sauce • fried leeks32 -
Double Bone-In Heritage Pork Chop
24 hr brine • charred marinated Napa cabbage • pickled apple & pine nut gremolata • amarillo crema36 -
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OTHER
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Chilled Broccolini
pickled onion • radicchio • spiced pepitas • Calabrian Chili aioli • black lava salt12 -
Delicata Squash
blue masa cornbread • buratta • squash purée • grilled endive • burnt honey & chili vinaigrette15 -
Heirloom Carrot Elotes
golden raisin salsa macha • cotija • green chili crema12 -
Beet Tartare
sous vide red beets • whipped blood orange ricotta • pickled mustard seed • shrimp chips14 -
Papas Bravas
fried Yukon gold potatoes • lemon aioli • romesco • grated manchego • spiced sunflower seeds12
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