Chef Doug Levy takes usual ingredients and creates unusual, innovative and delectable fare. He changes the menu every month, which means two things: The menu is seasonally driven, and you can’t get too attached to any one item—but whatever the month may be, everyone will find something to enjoy. Many of the items can be prepared gluten-free. The wine book is one of the best in town, and service seldom falters. (2-24-11)
with dilled shrimp, bay butter and crispy parsnip.
8.50
Mixed Green Salad*
Salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing, Balsamic Vinaigrette, Maple Vinaigrette, Tarragon Vinaigrette, Caramelized Leek Vinaigrette.
5.00
Tempura Fried Rapini*
with Native Seeds, SEARCH tepary bean cassoulet.
7.00
White Pepper-Braised Pork
with orange-pickled fennel, house-made ricotta, and fresh arugula. Served on French bread with mixed greens.
12.00
Pomegranate Glazed Pork Osso Buco*
served with chestnut polenta, arugula pesto and sautéed vegetables.