MENU 5/1/19
STARTERS
SCALLOP CRUDO | 18
Buttermilk / Dill / Dried Scallop
BEEF TARTARE| 18
Black Garlic / Oyster / Farro Tamari
RUGBRØD | 8
Cultured Butter / Miso / Ash
SALSIFY | 18
Burnt Miso / Parsnip Veloute / Artichoke
KAMPACHI | 17
Green Tomato / Habanero / Matcha
Mains
KANPACHI COLLAR | 36
Peanut Miso / Kosho Mayo / Pineapple Sage
STEELHEAD TROUT | 30
Barley Tea / Morels / Spring Onion
LOBSTER | 34
Shellfish Jus / Tomalley / Geranium
BURGER | 18
Misozuke / Special Sauce / Cheddar
PICKLED ASPARAGUS | 28
Potato / Idiazabal and Truffle Cheese / Uni
LAMB | 32
Currants / Winter Citrus / Sorrel
CAROLINA GOLD RICE | 26
Duck Egg / Fines Herbes / Bay Leaf
Shared
ROAST DUCK | 100
Licorice / Fennel / Beet
TXULETA | 100
Shishito / Togarashi / Lardo
Desserts
CHERRY | 12
Grantia / Marshmallow / Berries
CHOCOLATE | 12
Aero / Miso / Brown Butter
BIRCH ICE CREAM | 12
Spruce / Root Beer / Charcoal
COCKTAILS
AIRMAIL | 15
Rum / Citrus / Meadowsweet / Pet-Nat
THE BUSINESS | 14
Gin / Honey / Citrus
BATTING AVERAGE | 14
Sherry / Pear / Citrus / Seltzer
JACKRABBIT | 15
Bonded Applejack / Maple / Citrus / Celery Shrub
Crystal Vision | 15
Rum / Vermouth / Campari / Grapefruit Peel