“We seek to perpetuate the use of local, sustainable, organic, and natural ingredients; this is in no way a new concept, but rather a culturally and environmentally responsible practice that I hope to someday see function as the standard for this industry.”
- Executive Chef Jason Maitland
Bacon Fat Mac & Cheese w/ Buttermilk Fried Chicken Oyster Nuggets, House Hot Sauce, House Sweet & Sour
Shaved Julian Apple
arugula, endive, spiced pecan, goat cheese, tomato oil
Bacon & Eggs
house cured pancetta, slow cooked egg, frisee, reggiano twist
Duo of Hawaiian Ahi
furikake seared, tartare, spicy cucumber, yuzu aioli
Slow Cooked Loch Duart King Salmon
bay scallop – pee wee potato – winter vegetable ragout, basil pesto, garlic broth
Meat & Potatoes
48 hour short rib, petite filet of beef, duck fat potatoes, sauce bearnaise