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Crispy skin, red cabbage braised with shallots and cara cara orange segments, warm farro salad with miso tamari caramel
Crispy skin, roasted fingerling potatoes, sautéed spinach with citrus-shallot marmalade
Crispy skin, roasted fingerling potatoes, broccoli rabe, shiitake mushrooms, with chimichurri.
Wild caught local fish, mussels, simmered in a tomato-saffron broth, served with rouille crostini.