Menu starting 10/30

3 courses, $36.

1. House cured and smoked Tasmanian sea trout, sun choke tarragon creme.

Cauliflower Veloute, then switching to Lentils du Puy Veloute.

2. Ocean Trout, Cauliflower, Red Russian Kale, Beurre Blanc.


*Squab. Roasted whole, served off the bone with squab jus. $20 Supplement. Very Limited, Garnish varies nightly.

3. Cheese