appetizers

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 plum, hazelnuts, and brioche   14.

sandwiches

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.

grilled short rib burger with sunflower seed chili, sport pepper slaw,
and swiss cheese     16.

entrées

summertime shellfish stew: daily selection of fish and shellfish with
corn dashi, boiled potatoes, and paprika aioli     16.

poached tile fish with grapes, almond, yukon latke, and smoked pudding     22.

duck confit with sausage, yuzu, heirloom tomatoes, summer peppers, soy beans, and sorrel    16.

cauliflower steak with barbecue carrots, cashews, grapes, and pickled cauliflower     16.

chicken roulade with turnip, enoki mushroom, fish sauce, and maple     17.

hanger steak with crispy shallot, artichoke, and basil     17.

 

chef de cuisine    ryan pfeiffer       executive sous chef    dan luckey
general manager    david barriball         sous chef    kyle cottle