Le Pain (in the ass) 9
Served warm with nostalgia butter.
The Soup 14
Roasted onion, cremini mushroom broth and wild mustard greens.
The Salad 15
Baby kale, hijiki, tempura eggplant and sweet chili vin.
Mushroom Fried Rice 17
Griddled huitlacoche rice cake, market mushrooms, truffle Queso and yam chips. Stunner!
Koji Cauliflower 15
Seared with furikake, sweet pepper and tangy cabbage salad. (it is amazing)
Kid's menu aka The Burger 13/ single 17/ double
Locally raised cuts freshly ground in-Haus, ‘Merican cheese, Haus sauce + pickles on a Big Marty’s bun. Lettuce and tomato not available. Contains pork.
Whole Roasted Dorade 29
With braised fennel, neonata butter and a Kalamata + chervil salad.
Spring Pasta 24
Haus made lemon and black pepper noodle with fiddleheads, market finds and white wine sauce.
48 Day Dry Aged Steak dinner for 2 MP
25 oz of delicious, subtle funk served with Chef's choice of greens and fixin's. Reservations for 2+ are accepted with at least 3 hours notice .
Pork Blade Steak 27
Yuzu kosho marinade, seared crisp with sunchoke, Meyer lemon and cilantro.
Duck Dish 26
Confit leg with roasted radish, jicama, fresh herbs, daikon shoots.
Sichuan Oxtail 25
Pulled and served over crispy noodle with chili oil, scallion and cilantro
Thai Iced Tea Panna Cotta 9
With crushed Girl Scout cookies, Coconut flake and condensed milk drizzle
We believe a happy kitchen makes better food 100% of the time. Come say hi to Executive Cooker Boy, Kevin Speltz as he works his magic in our tiny kitchen with special prep by Carolyn. xx