Menu
The Menu
We are offering table service by reservation and walk-in Tuesday thru Saturday night.
Guests sitting at the bar have an option of ordering the full three-course offering or à la carte.
We open at 5 PM and take our last seating at 8:30
Four Course Dinner | $70
Add Two Course Wine Pairing for $25
First
Pork Belly | Spiced sweet potato served with apple & port reductions. (GF) (DF) (NF)
Muhammara | Syrian red pepper and walnut spread, with mixed crudite, papadam, olive oil & sesame seeds (VG) (GF)
Maine Mussels | Kerala spiced mussels in a coconut tomato curry with jalapeño, mixed bell pepper, lime & cherry tomato (GF) (DF)
Gnocchi | Gruyere crisped gnocchi, pancetta, french onion bisque, sherry carmelized onions & chives (NF)
Second
Roasted Honey Nut Squash | Farro, feta, kale, spiced almonds & pomegranate & honey vinaigrette (GF) (V)
Creamy Herb & Kale Soup | Roasted Broccoli, Cauliflower & Coconut Yogurt (VG) (GF) (NF)
Main
Duck Breast | Served with wild rice cakes, brown butter miso butternut squash, cranberry with toasted pumpkin & sesame seeds (GF) (NF)
Bistro Steak | Served with green tomato chimichurri, adobo spiced yuca, black bean & chipotle crema (GF) (NF)
Sweet Korean Rice Cake | Sweet & tangy Gochuchang & coconut cream tossed rice cakes with carrot, Napa cabbage, shitake, wilted greens, daikon, peanuts, garlic scapes & crispy black bracken (GF) (VG)
Panko Herb Crusted Cod | Served with parsnip & pumpkin purees & roasted garlic broccoli (GF) (NF)
Lamb Pappardelle | Fennel lamb sausage, artichoke hearts, leek, olive, preserved lemon cream & shallot (NF)
Desserts
Novio’s Mousse | Dark chocolate, chocolate shell, Cointreau whipped cream (GF) (V)
Crème Brûlée | Maple & bourbon crème brûlée with crumbled candied bacon (GF)
Tort | Dark chocolate & avocado tort served with brandied black cherry compote (VG) (NF)