SA LAD S
CINDY’S HOUSE SALAD 13
vegetable crudite, little gem, bibb, three peppercorn dressing,
parmesan, sourdough crouton
WALDORF SALAD 14
kale, gem, fenugreek gouda, heirloom apple,
grape, pecan, smoked apple dressing
BEET & AVOCADO 15
beet mosaic, smoked avocado mousse,
pickled fresno, fennel, sorrels
A P P ET I Z E R S
SQUASH & PARSNIP SOUP 15
butternut aigre doux, curry, crispy parsnips, cilantro
ROMAN GNOCCHI 16
stracciatella, sweet peppers,
tuscan kale, tomato vinaigrette
dark chocolate mousse, brown butter sable, chocolate ice cream, burnt meringue
OYSTERS ON THE HALF SHELL 18/36
chef’s selection, traditional accoutrements
executive chef: christian ragano
chef de cuisine: keith potter
pastry chef: jove hubbard
ENT REE S
CHICKEN MILANESE 22
sweet corn pudding, texas caviar, chow chow, smoked shallot, arugula
ROAST PORK SANDWICH 23
al pastor marinade, pineapple relish, pickled red onion, aioli, tajin taro chips
CHILLED SOMEN NOODLES 25
king crab, crispy shitakes, delicata squash, miso,
pickled turnips, brussel sprout, pumpkin oil
ARCTIC CHAR 26
charred wax beans, golden beets, mizeria, fried potato
PRIME SKIRT STEAK 27
cindy’s steak sauce, bean puree, roasted peppers, radish
DE SSERTS
S’MORES BAKED ALASKA 10
STRAWBERRY DREAMSICLE 10
fromage blanc sorbet, roasted strawberry ice cream,
graham cracker sable, preserved local strawberries
RUM VANILLA CANELÉ 10
rum soaked raisins, roasted banana ice cream, rum vanilla crème anglaise
consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase your risk of foodborne illness.