dinner menu

to begin

marinated olives, focaccia   6
bruschetta, local country bread, fresh ricotta, fig jam, pecan   12
crispy shrimp, basil, togarashi aioli   16
carpaccio, arugula, caper, au poivre aioli   13
meatballs, polenta, pecorino   12
blue mussels, saffron cream, tomato, calabrian chili, focaccia   16
pecan smoked trout dip, potato chips   12

salad

kale, pecorino, anchovy dressing*, breadcrumb   13
shaved cauliflower, pistachio, golden raisins, scallions   12
frisee, watermelon radish, apple, cashew vinaigrette   13

mains

jw chicken, salsa verde   23
gnocchi, turnip puree, squash, sorghum, sage   24
denver steak*, mushroom saute, green onion   28
pork chop, black bean, fried plantain, lime crema   26
beef short rib, local oyster mushroom, napa cabbage   25
pan seared duck breast*, crispy sweet potato, pickled plum mustard sauce   25
corvina, mushroom, lemon butter   28
dry aged bone-in ribeye* for two, fingerling potato, chimirojo, broccolini   95
crispy catfish, celery root slaw, curry remoulade   23

sides

jw potatoes, rosemary   8
brussels sprouts, ponzu, cilantro   8
baby lima bean, speck, serrano   8
vegan cauliflower au gratin   8

kindly understand that this menu is a sample,
and changes with ingredient availability and the chef's creative inspiration.