Welcome to March! The month of great anticipation and frustration! This is the most challenging menu to write because while anticipating the flavors of spring with the warm days, it is still not time. It is quiet in the garden as we watch tulips poke their heads up. We want to cook peas and asparagus, but there are a few weeks until the farms can provide us with the flavors of spring.

CURRIED WHITE BEAN SOUP with tarragon oil and castelvetrano olives $9

BURRATA and crunchy finochietta, warm garlic confit, green onions, puffed dough $15

SUE'S BOUCHOT MUSSELS with garlic, white wine, tarragon aioli and potato strings $16

TARRAGON-RICOTTA RAVIOLI kingdom come farm mushrooms, lemon butter $16

BAKED PACIFIC PRAWNS ON TOAST with cure farm spinach, lemon zest, garlic, pernod cream $17

COUNTRY PATE with mustard, pickled onions and baguette $12

TWICE BAKED LEMON-CHEVRE SOUFFLE with oxford farm arugula, hazelnuts, olive oil $16

BOUDIN BLANC with pommes aligot and tarragon breadcrumbs $16

CURE FARM SPRING LETTUCES tarragon dressing and grilled croutons $10

WOOD FIRED MONROE FARM CARROTS with beurre noir, lemon zest, feta cheese and living local pea shoots $15

THIN CRUST PIZZA from the wood oven with monroe farm melted leeks, mascarpone, lemon confit, mushrooms, mozzarella, thyme $17

HOT FRIED DUCK LEG with crunchy arborio, coconut curry, monroe farm carrots, preserved lime, cilantro $25

CORNER POST FARM BEEF STRIP LOIN and crispy monroe farm potatoes, chermoula and red wine demi $30

TRIPLE M BAR LAMB MEATBALLS and quinoa salad: fried chickpeas, sundried tomatoes, spinach, olives, capers, currants, feta, mint, preserved lemon chutney, sumac $27

FENNEL POLLEN DUSTED HAKE with green olive pesto, butter roasted carrots, living local pea sprouts $30

CORNER POST FARM WOOD OVEN HERB ROASTED CHICKEN and grilled potato-olive salad, preserved lemond aioli and oxford farm arugula $28

chef de cuisine: paul warthen

sous chef: nik brand

service staff manager: erin suiter

wine buyer & assistant manager: eileen scala & scott ericson

owner: teri rippeto

support local farmers. eat seasonally!

occasionally we run out of items on our menu.

please accept our apology should this occur.

all our food is cooked to order,

if you are in a rush,

please notify your server.

please, for parties of 6 or more, 1 check with 20% gratuity.

$1.50 split plate charge. $2 substitution charge

NO CELL PHONES PLEASE

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