appetizers

House made garlic focaccia, whipped white beans,
eggplant caponata, preserved lemon | 5

Fresh house made burrata, pickled beets,
red peppers, arugula, pistachio | 9

Crispy artichokes, hummus and crispy chickpeas,
tehina and herbs | 8

Charred heirloom cabbage, walnut sauce,
shaved fennel, celery root, pickled shallots | 6

Creamy sunchoke soup, sunchoke chips,
smoked shrimp, dill pistou | 8

Roasted mushrooms al ajillo, creamy farro,
herbed goat ricotta, radishes | 7

Duck fat fried chicken wings, chili oil, honey,
rosemary, chives, scallions | 12 

Hamachi crudo, persimmon, estate olive oil,
winter citrus, pomegranate, fresno chili | 11

Grilled Spanish octopus, potatoes a la Gallega,
carrot escabeche, paprika | 12


salads

Little gem lettuce salad, boquerones, green goddess dressing, croutons, Parmigiano, soft egg | 9

Local Fuji apples and baby greens, Yellow Springs Farm Pepito, curried pepitas, pickled squash, maple vinaigrette | 8

Dill cured salmon and winter citrus, shaved and candied fennel, arugula, pickled fresno, whipped tofu, Meyer lemon vinaigrette | 12

sandwiches

Tempura shrimp on Bien Cuit ciabatta, sauce gribiche, fried pickle and capers, served with fries | 14

Pineland Natural Beef double patty burger on brioche,
Cooper sharp, lettuce, caramelized onions, spicy fancy sauce, house made pickles, served with fries | 13


pasta
(all pastas extruded in house)

Pappardelle with braised Lancaster beef shoulder,
paprika, parmigiano | 12

Rigatoni with lamb merguez, butternut squash,
broccoli rabe, pecorino | 12

Spaghettini with spicy shrimp, mussels, and clams, breadcrumbs, oregano | 17 


main plates

Pomegranate glazed eggplant, spicy saffron basmati rice, lacinato kale, mushrooms 14

Gently grilled Nordic salmon, carrot dashi, wilted local spinach, cauliflower cous cous, horseradish, carrot escabeche  25

Pan-roasted wild striped bass, cannelini beans,
local mushrooms, roasted red peppers, olive tapenade | 27

Grilled Giannone half chicken, winter vegetable panzanella, lemon paprika jus | 19

Tamarind glazed Green Meadow Farm spare ribs,
refried lentils, braised red cabbage | 19

Anchovy-marinated hanger steak, bistro herb butter, fingerling potatoes with smoked chimichurri spice, arugula salad | 25