TAKE OUT MENU FOR MAY 28 – 30
SMALL PLATES
Smoked Gouda Fondue Scallions, Pickled Red Onions, Honey, Chili, Pretzel Bites | 14
Ceviche White Fish, Buttermilk, Avocado, Fresno, Citrus, Onion | 15
Harissa Carrot Salad Hummus, Pistachio, Feta, Falafel | 14
Cherry Gazpacho Almonds, White Chocolate, Thai Basil | 14
LARGE PLATES
Steak Salad Blue Cheese, Radish, Cucumber, Crispy Shallot | 20
Grilled Striped Bass Roasted Pepper Sauce, Mushrooms, Greens | 24
Pasta a la Bolognese Gouchojang, Parsley, Parmesan | 22
HANDHELD
Cubano Sandwich Pork, Ham, Mustard, Cheese | 16
Fried Chicken Sandwich Hot Honey, White Pepper Aioli, Pickles | 14
FROM THE BAKER
Buttermilk Panna Cotta Strawberry Rhubarb Jam, Thai Basil, Crunchy Oat Streusel, Black Pepper | 9
Warm Chocolate Cake with Cherries Salted Caramel, Whipped Cream | 9
Japanese Milk Bread Matcha Butter | 10
WINE
Sparkling – Ayala Brut | 42
White – Valravn Chardonnay | 24
Red – Planet Oregon Pinot Noir | 35
Six Pack Assorted Wines | 118
COCKTAIL KIT
Red Sangria Each kit makes two drinks. Contains Garnishes. | 14