chef's daily soup 7.
chef's daily vegetarian selection 13.
salad of endives with baby lettuces, potato, basil, dijon, pancetta,
and poached egg 10.
beef tartare with smoked pear, hazelnuts, and brioche 14.
seared whitefish on sourdough with lemon and herb aioli, gribiche,
roasted tomato and house made taro chips 13.
croque monsieur with house-cured ham, swiss, caramelized onion,
mornay sauce, and pommes frites 13.
croque madame with house-cured ham, swiss, caramelized onion,
organic fried egg, and pommes frites 13.
organic pork belly on ciabatta bun with bread and butter pickles, dijonnaise,
fennel slaw, and garlic frites 14.
classic blackbird burger on shallot bun with american cheese,
iceberg lettuce, bread and butter pickles, tomato, grilled onion, and pommes frites 15.
shellfish stew: daily selection of fish and shellfish with
corn dashi, boiled potatoes, and paprika aioli 16.
grilled sturgeon with grapes, almond, yukon latke, and smoked pudding 22.
duck confit with sausage, yuzu, heirloom tomatoes, red peppers, soy beans, and sorrel 16.
grilled fall squash with pecans, grapefruit, egg yolk, and dill cream 16.
chicken roulade with apple saba, vermouth, hazelnut, and baby romaine 17.
grilled hanger steak with crispy rice, mushroom, quince, and horseradish 17.
chef de cuisine ryan pfeiffer executive sous chef dan luckey
general manager david barriball sous chef kyle cottle