From Chef Garrett
Braised Pork Belly 16
w/ miso pear butter, orange glaze, brussel sprout, fried vermicelli
Pecan Smoked Salmon 15
w/ caramel popcorn, egg yolk, lemon crema
Boiled Peanut Hummus 14
w/ pickled vegetables, cherry tomato, balsamic, malanga chip
Pimento Cheese Fritter 13
w/ herb roasted tomato, poached egg yolk, spicy oil
Rainbow Trout 20
w/ tumeric cauliflower, sweet pea puree, yuzu-infused cucumber
Beef Brisket 22
w/ Dr. Pepper barbeque, smoked Gouda mashed potato
Airline Chicken 25
w/ shiitake gravy, Napa cabbage, fried onion, black sesame seed
….and from our mixologist Jennifer
Evening Spirits
Cucumber Gimlet – We’re putting a new boost on a classic Vodka cocktail with basil, lemon, and lime for added flavor and depth to create a craveable adult lemonade ….11
Revolver – Introduced in SF in 2003, The Revolver has a nice spark with Rye Whiskey accented by orange with a thick dose of coffee ….13
The Last Word – This prohibition era Gin cocktail, from the Detroit area, is a complex and herbal drink this is light and memorable ….12