modern rustic cuisine
carefully selected, thoughtfully crafted cuisine in a modern, rustic environment showcasing the creations of our executive chef and local artists
[pieces]
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house mozzarella
local tomato | heirloom tomato water | doenjang gel | chile n black sesame brittle
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charred okra
dawadawa vinaigrette | blackberry gastrique | quick-pickled shishito | toasted egusi seeds
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arctic char crudo
leche de tigre | spiced potato causa | citrus n ají nectarine | Peruvian black mint
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pressed watermelon
cured citrus gel | ras el hanout cucumber | house ricotta | spearmint
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deep sea red crab
yaji spiced | charred corn | tamarind caramel | toasted peanuts
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filet tartare
binchōtan smoked tallow | sweet corn crème | charred tomato marmalade | potato chip tuile | whipped deviled egg
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chef's charcuterie n formaggio board 29
house made charcuterie creations | imported cheeses n salumi | pickles n things
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vegan formaggio board 28
Rebel vegan cheeses | house made pickles n things
[completions]
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12oz dry aged NY strip
fermented harissa bell peppers | black garlic | sweet pepper beef jus |cipollini | beef fat chermoula
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14oz double cut Duroc pork chop
cornbread béchamel | heirloom panzanella | watermelon vinaigrette | pickled watermelon rind
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grilled twin lobster tails
shellfish aqua pazza broth | farro | confit cherry tomato | crispy capers | Calabrian chili drizzle
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pan seared grouper
coconut-lime beurre blanc | jasmine rice cake | tostones | mango-cucumber-tarragon salsa
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sausage skillet gnocchi
house made sausage | preserved lemon white wine sauce | semi-dried cherry tomatoes | kale | artichokes
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koji summer squash
tomato dashi | tart cherry | shiso | compressed cucumber | squash seed oil
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sweet corn agnolotti
brown butter mascarpone | corn cob cream | pickled green tomato | husk ash pangrattato | basil-tarragon infusion
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chef's whim
5 courses for $95 per person | wine, cocktail or spirit free pairings available for an additional fee | many dietary requests can be accommodated | dine-in only