m e n u
subject to change based on season + availability.
phyllis’ pickles 4
rye rolls, seasonal butter 4pcs 8
gem lettuce, manchego, pistachio, green goddess, fine herbs 19
radish, potato pavé, piparra pepper, white bean dip 21
asparagus barigoule, olive tapenade, comté 24
cured and fresh trout, sauce gribiche, sourdough 23
raw beef, calabrian chili, white anchovy, caraway cracker 24
acquerello rice, seasonal veg, nettle-pine nut pesto 33
lingcod, shrimp, spring peas, lemon-tarragon-butter-sauce 39
chicken roulade, garlic sausage, seasonal veg, white wine demi 37
bavette, mushroom-madeira sauce, beef tallow chips, dijonnaise 45
chocolate mousse, bergamot cream, almonds 13
sticky toffee pudding, vanilla custard, bourbon, cornflakes 13
chaumes, red-pepper-apricot jelly, brioche 16
menu for the table 73 per person
b e v e r a g e o f f e r i n g s
we keep our list short, sharp and dynamic with an ever-evolving selection of wines that champion producers who follow a low-intervention approach to farming + winemaking.