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daily petite repast offerings
small plates and appetizers
range from $7 - $12
kabocha & butternut squash soup * 7
honey whipped marscarpone
spiced pepitas
sprouted chickpea hummus 7
house-made naan bread
bacon wrapped medjool dates * 7
marcona almonds, vin cotto
pork belly “grattons” 8
local radish slaw
roasted beets * 8
shaved fennel, parmigiano, pistachio
mostarda dressing
wild burgundian escargot tart 10
smoked tomato compote
tuna & beet tartare 10
tobiko mayo
sesame rice cracker
warm asparagus & wild mushroom salad * 10
sunnyside farm egg, benton’s bacon
grain mustard dressing
japanese octopus carpaccio 12
shaved onion & fennel salad
ponzu dressing
crab cakes “repast style” * 12
sautéed sesame asparagus
yuzu caper butter
cheese plate
selection of three 14
selection of four 16
selection of five 18
entrées
range from $18 - $32
repast vegetable composition 18
selection of seasonal vegetables
mihoko’s macrobiotic bento box 20
organic vegetables, grains & legumes
pan roasted free-range chicken 22
sautéed tuscan kale, potato gnocchi
pancetta, black truffle jus
grilled hanger steak 24
root vegetable fries, local radish salad
crab cakes “repast style” * 24
sautéed sesame asparagus, yuzu caper butter
chorizo crusted berkshire pork chop 25
sweet potato turnip gratin
sherry vinegar gastrique
seared sea scallops & pork belly 26
jerusalem artichoke mash, glazed root
vegetables,
black garlic jus, olive purée
ao-nori tuna * 26
organic quinoa, fingerling potatoes, hijiki,
spicy garlic sauce
veal osso bucco 28
olive gremolata, fried parmigiano-sage polenta
cumin rubbed lamb chops 30
curried carrots & peanuts, chickpea hummus
porcini crusted filet mignon 32
black truffle agnolotti, wild mushroom fricassee
port wine-foie gras mousse
sides
fried parmigiano-sage polenta 6
root vegetable fries 6
sautéed sesame asparagus & mushrooms * 6
curried carrots & peanuts 6
glazed root vegetables 6
black truffle agnolotti 10
*denotes gluten-free dishes