Currently serving
The menu, as it stands this week
Nine or ten dishes at a time. What is here today is what came through the door on Monday morning.
Small Plates
To begin — bright, simple things meant for sharing.
Sourdough & Cultured Butter
$12Three-day levain baked each afternoon, house-cultured butter, flaked sea salt.
VegetarianChilled Pea & Mint Velouté
$16Garden peas, torn mint, crème fraîche, a thread of lemon oil.
In seasonVegetarianHand-Cut Beef Tartare
$24Grass-fed sirloin, pickled shallot, cured yolk, rye crisp.
From the Sea
Landed on the coast, cooked plainly and served the same day.
Cured Ocean Trout
$26Shaved fennel, buttermilk, dill oil, green apple.
Gluten freeDay-Boat Scallops
$38Sunchoke purée, brown butter, toasted hazelnut.
Line-Caught Halibut
$42Charred leek, sorrel, brown butter and capers.
In season
From the Land
Slower dishes, built around whatever the farms send us.
Hay-Baked Celeriac
$32Black garlic, toasted barley, cider and thyme.
VeganBraised Short Rib
$44Smoked potato, horseradish cream, bone marrow crumb.
Dry-Aged Duck Breast
$46Sour cherry, glazed turnip, juniper jus.
In season
Desserts
Finished quietly — nothing louder than it needs to be.
Poached Quince
$14Brown sugar, bay leaf, crème fraîche sorbet.
In seasonVegetarianBurnt Honey Custard
$15Wildflower honey, thyme, olive oil, sea salt.
VegetarianChocolate & Olive Oil Tart
$16Dark chocolate ganache, cocoa nib, flaked salt.
Vegetarian
The menu changes every six weeks and shifts with what our growers send. Please tell us about allergies when you book — the kitchen will adapt where it can.
Reservations
Come and eat before it changes
Tables are released four weeks ahead. The menu you read today may not be the one you eat — that is rather the point.