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.

Cassoulet.

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

3. Cheese

Dessert

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