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
mkt
Cherry Stone Clams
ginger yuzu vinaigrette
2.5 ea.
Yellowfin Poke
radish, sesame vin, spicy mayo, shishito
14
Daily Ceviche
seasonal preparation
14
King Crab Legs (8 ounces)
drawn butter, cocktail, caper lemon aioli
32
Small Plateaux
accoutrements
60
Grand Plateaux
accoutrements
110
START
grilled alléz bread, rubbed w/ garlic
4
smoked trout croquettes, dill crème fraiche
6
crispy clam, calabrian chili aioli, lemon
12
petite wedge, baby iceberg, bacon, fried rosemary, blistered tomatoes, crouton, crème fraîche ranch, everything spice
10
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
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
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
30
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
grilled shishitos, tonnato sauce
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
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.