SHARED PLATE MENU
Our dishes are designed to be shared amongst friends, family and colleagues.
CHARCUTERIE & CHEESE
Chef's selection of artisan meats and cheeses with accompaniments. Served with warm sourdough bread.
Lightly smoked burrata, butternut squash purée, shiitake mushroom compote, balsamic reduction, La Quercia Prosciutto, warm sourdough bread.
Six skewers of gyro seasoned lamb served with tzatziki, roasted red pepper-feta spread, and pita. (GF w/out pita)
RED SNAPPER TACOS
Three flour tortillas with baked, coriander crusted Red Snapper, cabbage, scallions, chipotle-lime sauce, and pickled onions.
ANGELS on HORSEBACK
Seared scallops wrapped in Dayton Meat's (Malcom, IA) bacon. Served with horseradish marmalade. (GF)
GAMBAS al AJILLO
Jumbo tail-on shrimp sautéed in olive oil, butter, garlic, tomatoes, lemon juice, smoked paprika, and parsley. Served with warm sourdough bread. (GF w/out bread)
MAYTAG STUFFED DATES
Six sweet Medjool dates stuffed with Maytag Blue cheese mousse, wrapped in Dayton Meat's peppered bacon, and drizzled with a mango gastrique. (GF)
Six crispy potstickers filled with shredded duck, cabbage and Asian seasonings. Served with sweet soy dipping sauce and ginger-orange hoisin.
SAUSAGE en CROÛTE
Fennel and onion Italian sausage, using locally raised pork, encased in folded puff pastry. Served with stone ground mustard and a blueberry-horseradish jam.
PORK BELLY BAO
Four steamed buns folded and filled with togarashi seasoned pork belly, house pickles, doenjang sauce, and dill. Chojang sauce for dipping.
Cake-like confectionery center with chocolate outer shell. Flavors change weekly.
*Notice: Menu item is served raw or under-cooked. Consuming raw or under-cooked meats or seafood may increase your risk of food-borne illness
(Menu items subject to change)
GF = Gluten Free