Menus
We lean heavy on the bits most folks skip.
You’ll find plenty of offal on our board. Tongue, blood, liver, skin, bones, the good stuff. It’s what we love cooking and what we’re kind of known for. Not every dish will be or everyone, and that’s the point. That said, if there's nothing for you, let us create something in the moment that fits your needs!
The menu changes daily.
It’s handwritten on the chalkboard each night. Seasonal, small, and driven by what our producers bring us. We usually post a photo of it on Instagram, but it can shift fast depending on what sells or what walks through the door. Best to check the board when you show up.
ON Heavy Rotation
This is NOT the actual menu we are serving tonight. Just the dishes we can’t stop coming back to.
They rotate in and out, so you may or may not see them tonight.
For a somewhat up-to-date lineup, check our latest post on Instagram.
Caraflex cabbage
Grilled Caraflex cabbage, dungeness crab, smoked butter
Dungeness crab and tripe "Txangurro" bake
Dungeness crab meat, tripe, tomato-crab sauce, breadcrumbs
English pea "Hock Pocket"
Smoked hamhock pastry, english peas, asparagus soup, asparagus salad
Foie Gras English Muffin
Seared Foie Gras, english muffin, fried trotter cake, huckleberry jam
Fried rabbit loins
Buttermilk brined fried rabbit loins, fried rabbit heads, "red-eye" gravy
Grilled Spot Prawns
Charcoal grilled spot prawns, cherry tomato-sherry vinegar compound butter
King Crab blood custard
Grilled king crab legs, crab blood custard
Lamb fat cherry tomatoes
Lamb fat blistered cherry tomatoes, charred eggplant, sour cherry puree, sea salt
Lost Bread
Our version of French Toast - House made Brioche, Foie gras ice cream, Maple sugar
Rabbit kidneys
Rabbit kidneys on grilled bread, Cream Sherry pan sauce
Roast Akane apple
Roast Akane Apples, calvados caramel, Calvados icecream
Stuffed and Roasted pigs foot
Whole roast pigs foot stuffed with blood sausage, porcinis
