Our menu is inspired by the water: rivers, streams, lakes and oceans. You’ll find seafood with scales and some with shells, some in the raw and others cooked until tender or flaky. But fear not carnivores, we have you covered, and you too who prefer nourishment born of seed and soil.
Menus
raw bar
dinner
lunch
beverage
Raw Bar
Daily Oysters
scallion cilantro vinaigrette, spicy cocktail
18/34
Cold-Boiled Prawns
aioli, cocktail, lemon
10
Cherry Stone Clams
ginger yuzu vinaigrette
2.5 ea.
Yellowfin Poke
radish, sesame vin, spicy mayo, shishito
14
Daily Ceviche
seasonal preparation
10
Prosciutto San Daniele
arugula with lemon
15
King Crab Legs (8 ounces)
drawn butter, cocktail, caper lemon aioli
28
Small Plateaux
accoutrements
55
Grand Plateaux
accoutrements
110
START
grilled alléz bread, rubbed w/ garlic
4
smoked trout croquettes, dill crème fraiche
6
calamari, marinara, aioli
12
cherrystone clams, coconut curry, basil, turmeric
14
petite wedge, baby iceberg, bacon, fried rosemary, blistered tomatoes, crouton, crème fraîche ranch, everything spice
10
pear salad, chicories, endive, gorgonzola, red wine dijon vinaigrette, sicilian hazelnuts
9
very green salad, bibb lettuce, cucumber ribbons, fennel, pistachio, avocado cream, tarragon emulsion
9
warm octopus & potato salad, haricot verts, marble potatoes, calabrian chili, whole grain mustard & bacon vinaigrette, herbs, trout roe
14
bruschetta pepperonata, hard egg, pickled anchovy
8
grassroots farm little lamb sandwich, harissa, tzatziki, tomato, shaved cucumber and onion
5 ea.
mussels, spicy tomato vodka sauce, basil, grilled bread
12
swordfish meatballs, polenta, pine nuts, golden raisins
14
PASTA
spaghetti di nero, poached lobster, pistachio pesto, mint gremolata
23
potato & cauliflower spirale, clam bacon broth, horseradish, gremolata
18
gnocchi, black kale pesto, parmigiano, chopped pinenuts
16
lasagna with grassroots farm lamb bolognese, bechamel, parmigiano
18
ENTREES
halibut, sticky rice, coconut curry, basil, cilantro, scallion, jalapeño and lime
27
seafood stew, tomatoes, saffron, shellfish, potato, herbs
21
smoked rainbow trout, leeks, trout roe, almonds, tomato beurre blanc
26
grilled bone-in ribeye, grilled broccolini, grilled lemon, wine sauce
32
whole grilled branzino, arugula, shaved fennel, oranges, and herbs
34
roasted chicken roulade, truffle mousse, parsnip purée, kale, chicken jus
24
SHARE
fries, bottarga, garlic and tomato powder
8
french fries
6
roasted beet root, arugula-walnut pesto
7
caponata, eggplant & stewed tomato, golden raisin, vinegar
9
broccolini w/ white bean hummus, candied lemon, gremolata, evoo
8
carriage house farms sweet corn polenta and brown butter
7
wheatberries, butternut squash, feta, cranberry, pumpkin seed vinaigrette
9
Coming Soon
Coming Soon
*Like Dizzy and the Bird, we reserve the right to improvise, and thus the menu you see here may change with season or rhythm.
Our menu is inspired by water:
rivers, streams, lakes and oceans. You’ll find seafood with scales and some with shells, some in the raw and others cooked until tender or flaky. But fear not carnivores, we have you covered, and you too who prefer nourishment born of seed and soil.
*Like Dizzy and the Bird, we reserve the right to improvise, and thus the menu you see here may change with season or rhythm.