seasonal menu — march

peekytoe crab yuzu gelee, kyoho grape,  15
assorted baby lettuce bacon, tiny tomatoes, green goddess  10
carrot soup candied orange   9
burrata ravioli sourbis onion, "bread salad"  16
foie gras terrine apple, smoke sesame, brioche  17

organic egg fried chicken, spinach, dashi broth  15

young chicken green garlic, potato, black olive  19
linguini and clams udon noodle, garlic, bacon, littleneck clams  18
nancy's scallops english peas, pomme puree, yuzu  26
striped bass artichoke, turnip, mustard  24
eat coast sturgeon lemon, caper, potato, pepper  24
poached beef winter vegetables, bone marrow, salsa verde 25

sides

creamed spinach béchamel   8
crushed potato shallot, chive, olive oil   8
vegetables farmers market variety   8
cauliflower yuadovan, raisin   8
risotto simple and delicious   8
mushrooms sautéed  8

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