Dinner

SNACKS

popcorn, tōgarashi, honey, butter (v) 6.
pork and shiitake lumpia, sweet and sour 7.                                       
anchovy toast, smoked mayo, pickled mustard seed, fennel 7.
farmer's cheese, salted key lime, dried dates, lavash cracker 8.
fried shishito peppers, green strawberry vinaigrette (v)    10.
Clyde Common charcuterie*, pickles, mustard (a) 20.

starters

green salad, fennel, asparagus,        11.
         roasted garlic vinaigrette, Goldin-Artisan goat cheese (v)
chermoula-roasted eggplant, burnt yogurt, bulgur wheat, almonds (v)(a) 12.
roasted beets, strawberries, spicy candied walnuts, goat cheese frico (v)13.   Manilla clams, fregola, Calabrian chiles, green tomato, squid ink bread 14.
charred octopus, strawberry gazpacho, braised fennel, anise 15.

mains

sweet pea agnolotti, walnut puree, pickled fennel, watermelon radish(v)23.  braised chicken quarter, succotash, eggplant fritters, whey vinaigrette 23.      grilled trout, chanterelles, cornbread salad, herb-lardo vinaigrette 26.
grilled pork chop, house naan, seared little gem, tzatziki, cucumber 26.  fried rockfish, grilled frisée, romano beans, sweet pimentón aïoli 28.
goat two ways, green curry, potatoes, pickled summer squash 29.   
strip steak, grilled ramps, chermoula polenta, pickled ramp vinaigrette 29.

FEASTS

galbi beef ribs, scallion pancakes, kimchi, iceberg lettuce 65.               (serves 2-4)

 

 

 

 

 


DESSERT  

plum-vanilla float- shiro plum sorbet, coconut frozen yogurt, 8.
         vanilla soda, plum gel (v)
brownie, pistachio cremeaux, raspberry jam,
        milk chocolate ice cream, cocoa nibs (a) 9.                                         mascarpone ice cream, puff pastry, cherries, thyme 8.
petit fours plate; assortment of house candies (a) 8.
house ice cream or sorbet 8.