C R U D I T É raw and wood fired seasonal vegetables, ssamjang /12

E G G P L A N T & N U R U N G J I spicy eggplant, fire roasted peppers, basil, mint, puffed rice chip /14

A P P L E & E N D I V E walnut dukkah, mint, dill, grapefruit, za’atar vinaigrette /15

C H A R R E D C A B B A G E shitake, english peas, baby turnips, salsa verde, sesame yogurt /13

B E E T S A L A D apple, jalapeño chèvre, nori chips, sesame vinaigrette /14

W O O D F I R E D B R O C C O L I N I white anchovy, mint, capers, lemon, thai chili /14

F A R M E R S M A R K E T S A L A D seasonal vegetables, spiced marcona almonds, beldi olives, charred ramps /14

C U R E D O C E A N T R O U T cannellini beans, forbidden rice, bacon, berbere /21

M A N I L A C L A M S chinese black bean, chili de árbol, thai basil, wood fired ciabatta /21

G R I L L E D W H O L E F I S H minari,mint, basil, lemon /28

M U N G B E A N J E O N scallions, bean sprouts, kimchi, guanciale, dallae aioli /16

B R A I S E D L E N G U A tomatillo, cheesy potato cake, avocado, curry leaf, lemon /18

L A M B A N D B E E F S K E W E R S pistachio, chili, pickled grape, curry lebni /18

S K I R T S T E A K S S Ä M horseradish turmeric cream, scallion salad, perilla, gem lettuce /26

BUTTERMILK FRIED PORK RIBS peanut, chives, skillet mac n cheese /22

B R A I S E D S H O R T R I B S soy demi glace, chestnut purée, pecorino, charred kale /28

C R I S P Y D U C K C O N F I T pitman farms organic half duck, kimchi bacon rice, spigarello, pear, nori goma /38

Substitutions and modifications are politely declined.

Please inform your server of any food allergies or dietary restrictions.

Social Hour 2:30 - 5:30

Bar 2:30 - Midnight
Executive Chef Kevin Lee Dining Room 5:30 - 10 (Sun-Thur), 5:30 - 11 (Fri/Sat)

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