food & drink

 
 

Blind tasting

90.

We ask for the participation of the entire party.

Wine tasting available for $75

 

DINNER MENU

6.19.2017

 

APPETizers

SCALLOP
wakame . bushi broth . rice noodle

15.

PUSHED EGG
asparagus . radish . raspberry vinaigrette

12.

GRILLED BROCCOLI RABE
creamed feta . date . green strawberry

12.

PORK KATSU
sweet potato . napa cabbage . chinese mustard

12.

SQUID
arugula . garbanzo bean . black pepper

14.

AGNOLOTTI
roasted mushroom . onion consommé . savory granola

13.

GARLIC SOUP
grilled crouton . baby zucchini . pickled shallot

13.

To Share

SNACKS
bread & butter 4.

chicken wings 7.

fish sticks 9.

tempura 5.

"TINNED FISH"
mussels en escabeche . salmon rillette . pickled mackerel

22.

CHARCUTERIE
flax cracker . pickled accompaniments . assorted mustards

27.

GRILLED SKATE WING
braised mustards . corn bread . quince glaze

35.

90 DAY DRY AGED RIBEYE
masa . pepita mole . radish

90.

 

mains

CHICKEN
salt roasted carrot . oyster mushroom . puff pastry

23.

MONKFISH
tomato curry . rhubarb nam phrik . coconut

26.

ASPARAGUS
sprouted grains . ricotta . carrot jus

20.

HALIBUT
strawberry mole . blue corn fritter . black garlic

29.

LAMB

smoked sunflower . stinging nettle . salsa verde

26.

PORK
pickled fiddlehead . garbanzo bean . roasted radish

26.

BIG EYE TUNA
fermented black bean . egg yolk . rose turnip

28.

 

 

WINE, BEER & SPIRITS

 

TO FINISH

 

DESSERT

A SELECTION OF DESSERTS NIGHTLY
$10, or included with tasting menus

SANGRIA
 tonic bubbles . mixed berry dippin' dots . peach curd

PB&J
maple mousse . candied peanuts . yeast & raspberry jam ice cream

PIÑA COLADA
jackfruit sorbet . rum macaroon . toasted coconut granité

TIRAMISÙ
moxie ice cream . coffee caramel . mascarpone

 

COFFEE

COFFEE BY TANDEM COFFEE ROASTERS, PORTLAND, MAINE
Our selection of single origin coffees from around the world change often. Each roast is paired with an ideal brewing method.

PRESS
A blend of Colombian Las Brisas and Ethiopian Matahara, the "Stoker Blend" displays notes of dark chocolate, burnt honey, and cherry

POUR-OVER
"Los Carillos" from Chimaltenango, Guatemala. Notes of blueberries, baking spice, and brown sugar.

SIPHON
"Gitwe" from Kayanza, Burundi. Notes of cooked cherries, red apple, and jasmine.