appetizers

salad of endive. baby lettuce. potato. dijon. pancetta. poached egg   12.

scrambled egg toast. horseradish. truffle. sherry   5.

mushroom veloute. pear. leek. rye   7.

braised red cabbage. walnut. smoked apple. mustard   12.  

shrimp confit. nueske’s bacon. pickled walnut. nutritional yeast  14.

  

entrées

whitefish tempura. kimchi. mustard greens. coconut   22.

chicken sausage. fregola sarda. persimmon. Bar Harbor mussel   18.

parisian potato gnocchi. cultured cream. pickled shiitake   16.

beef pavé. pickled pepper. black garlic. nori   20.

burger. fried green tomato. pimento cheese. pomme frites   16. 

chicken katsu for two 

kimchi pickles. garlic brussels sprouts. fermented chili yogurt   15.

 

chef de cuisine    ryan pfeiffer       executive sous chef    kyle cottle
general manager    david barriball         sous chef   geoff thompson