MENU
First Course
+SOUP OF THE DAY
15
local market produce & seasonal ingredients
+CITRUS SALAD
15
baby fennel, red onion, vinaigrette
+LACINATO KALE SALAD
15
preserved meyer lemon, white anchovy breadcrumb, caesar dressing
+HAMACHI CRUDO
20
orange, seaweed, lemongrass, lime, coconut, chives
+BEEF TARTARE
19
red onion, pickled green tomato, cilantro, aguachile, onion ash
Plates
+AVOCADO & SMOKED SALMON TOAST
20
cream cheese, red onion, everything spice
+CAVATELLI PASTA
19
sweet potato cream, pecorino cheese, crispy prosciutto
+CRISPY SMOKED QUAIL
28
sweet corn chow chow, pickled tomatillo, apples, pear
+BEEF SIRLOIN STEAK
28
tomato confit, delicata squash, onion ash
+PORK CHOP
33
sauce charcutière & fennel salad
À La Carte
+AVOCADO
6
+GRILLED CHICKEN BREAST
12
+SHRIMP
16
+SMOKED SALMON
12
+SEARED SALMON FILLET
15
+BEEF SIRLOIN STEAK
20
Sandwiches
+SMOKED PORK BELLY SANDWICH
20
kale & apple slaw, pickled vegetables, gochujang mayo on sourdough
+TURKEY SANDWICH
24
bacon, lettuce, tomato, swiss cheese, avocado, spicy aioli
+WAGYU BEEF BURGER
26
bacon & onion jam, american cheese, pickles
Sides
+CRISPY FRIED BRUSSELS SPROUTS
12
white balsamic & dijon mustard
+FRENCH FRIES
10
lemon aioli
+ARUGULA SALAD
8
oranges, shallots, agave vinaigrette
+PULLMAN MARKET BREAD
10
koji butter & salt
“One cannot think well, love well, sleep well if one has not dined well.”— Virgina Woolf
