menu

sample dinner menu, May 2013

 

chicken liver toast 3

spicy beef tendon chip, charred onion pho dip 7

marrow bone, chimichurri, caramelized onions 9

lettuce, beets, avocado, pita, feta, creamy sumac 11

pig tails, “buffalo style,” celery, ranch 11

fried cauliflower, tahini, white anchovy, wild rice, lemon 12

beef heart, paprika, dill-crème fraiche, potato, pickled beets 12

pig ear, chili, lime, fried egg 12

asparagus, pistachio, green strawberry, lime, shungiku 13

barbeque pork belly sandwiches, slaw 14

shrimp & rabbit sausage spring roll, mizuna, green curry 14

yellow nectarine, radish, pigweed, local goat cheese, almond vinaigrette 14

local burrata, baby broccoli, katsuobushi, green garlic, leeks, jalapeño 14

veal brains, vadouvan, apricot puree, carrot 14

charred octopus, rancho gordo bean, pistou, dandelion 14

kampachi tostada, herbs, fish sauce vinaigrette, peanut 15

melted petit basque, chorizo, grilled bread 15

kung pao sweetbreads, english pea, szechuan peppercorn 16

almaco collar, jerk spices, kohlrabi, citrus, palm sugar 16

veal tongue, west indian gherkin, steelhead roe, black mustard 16

smoked turkey leg, celery root, apple, white barbeque 18

poutine, oxtail gravy, cheddar 19

grilled quail, cherry char-siu, pear, apple, yogurt, pomegranate 19

blue prawns, wild ramp, plantain leaves 20

balsamic pork ribs, grilled heirloom squash, yuzu, green chili 20

duck breast, charred cabbage, liptauer, mustard 22

braised rabbit legs, snap peas, mushrooms, potato puree, mustard jus 29

17 oz. 30-day dry-aged boneless rib eye, truffle butter, wild herbs 70

 

page mandarin sherbet, cheesecake, sour grass, meringue 8

blueberry, frozen brown butter crumble, yogurt, bay leaf ice cream 8

tres leches, dulce de leche 8

bacon chocolate crunch bar, s&p ice cream 8