Quick Bites

Micro-Farmed Massachusetts Oyster, Tim’s barrel aged “green neon” 4 …… 6 pack of grilled oysters, with melted jalapeno butter 25 Artisanal Baguette with our homemade spreads 7 House Pickles, Mikey’s spicey’s with Spanish piparras 8 Marinated Mushrooms, red chili, ginger, , sherry, aged soy sauce 8 The Pickle Project, traditional and untraditional pickles from our kitchen 8 Marinated , 5 blend, with preserved lemon and bay 9 Hand Cut Smoked Rings, homemade aged Worcestershire 9 Sticky , , Korean red chili, scallion, cilantro 10 Be Calm and Eat ‘Nduja, a fiery homemade spreadable salami, parmesan crackers 14

Starters

Pasadena’s Whisper Farm’s Aquaponic Lettuce, lemon dressing & smoked salt 10 Wild Mushroom Soup, Idiazabal, shimeji mushroom, golden egg yolk 13 Roasted Golden Beets, organic citrus, crushed pistachio, watercress, Greek 13 Coconut-Almond Cauliflower, half a roasted head, sesame and sweet chili sauce 13 Pork & Peaches, crispy belly, green onion kimchi, peach emulsion, grilled peach, white corn 14 Burnt , avocado, pickled red onion, , , cilantro, arugula, pepitas 15 Za’atar Roasted Baby Carrots, brik dough, homemade Lebanese labneh, watercress, pickled peppers 15 Jidori Chicken Wings, caramelized fish sauce, mint, garlic, marinated cucumbers 16 “Mar y Tierra”, squid, shrimp & tripe, smoked pasilla, flavors of menudo. Handmade tortilla. 16 Indonesian Shrimp & Little Neck Clams, pale ale, smoked XO sauce, potato 16 Wild Northwestern Mushrooms, all organic, forest soil, salsify, smoked vinegar 16 Steamed Blue Mussels, angry lady sauce, Chinese sausage, Thai chili, toasted bread 16 Furikake Crusted Wild Albacore, pear-miso, citrus confit, red chili, Asian pears 16 Miso-Sake Glazed Hamachi Kama, blistered shisito peppers, lemon 17 Octopus and Bone Marrow Bruschetta, , carrot, , toasted bread 17 Grilled Alaskan King Crab, sweet and spicy Thai nam jim, radish salad 30

Entrees

Roasted Jidori Chicken, sunflower seed risotto, haricot vert, chicken jus 29 Shredded Beef & Layered Pasta, wild & farmed summer vegetables, goat cheese sauce mornay 29 A Vegetable Mélange, a warm selection of the seasons finest 25 Grilled Hanger Steak, Italian style salsa verde, roasted carrot, roasted garlic, rosemary jus 35 Columbia River Salmon, Wild Washington maitake, English peas, basil, potato emulsion 35 Short Rib – 72hour braise, liquefied potato, haricot vert, radish-onion-carrot slaw 35 Roasted Duck, fermented black bean jus, smoked onion, grilled kai-lan, creamed broccoli 36 Northern Pacific Lingcod, za’atar roasted carrots, green pea puree, black lentils 36 Hand Harvested Scallops, Chinese black garlic, quinoa “fried ”, fresh edamame 36 Marinated Young Lamb, pepperoni roasted Brussels sprouts, -pecorino mashed potato 40 Dry Aged Prime Bone-in Rib Eye - For Two, elephant garlic, family style vegetables* 90 *please allow added time for preparation

Executive Chef, Tim Guiltinan July 2016