by the half dozen & untraditional garnishes
Bateau*:
12 oysters, steamed clams, 2 house charcuterie & untraditional garnishes
36 oysters, steamed clams, house charcuterie & untraditional garnishes
lettuces, radishes & carrot harissa
cabbage escabeche, charred red fresnos & tomatillo salsa
seasonal vegetables & bone marrow dip
caramelized onions, schmaltz & fried onions
seasonal remoulade
country ham, porcini-dusted “porkcorn” & “trottertots"
herbs & lime
hazelnut, pecorino & white balsamic vinaigrette
vietnamese herbs & rice cracker
egg yolk, grilled bread & lettuces
taleggio, duck egg & honey
labneh, radish, black lime & cucumber
grilled bread $ saffron aioli
seasonal vegetable sugo & pecorino romano
pork ragu, oregano & parmigiano-reggiano
sweet corn & mascarpone (add prosciutto +5)
cherry tomatoes, basil, garlic & breadcrumbs
lamb ragu & pecorino fiore sardo
new potato salad, crème fraiche, cucumber & dill
ricotta, marinara & basil
corn salad, chilies & cotija cheese
grilled peach & lamb bacon vinaigrette
shaved vegetable slaw & black garlic bbq
piquillo peppers, sherry braised cipollini onions & arugula
Tillamook smoked cheddar, B&B pickles & house spread
(impossible burger +4, add bacon, avocado or sizzled egg +3, add foie gras +20)
chef's daily creations
mint & chilis
garlic & herb breadcrumbs
smoked aioli, horseradish & lemon