DINNER MENU
Served everyday starting at 4PM
little somethings
starters or snacks
House Focaccia & Olive Oil
(vegan)
Goat Cheese & Currant Croquettes
raw honey, sea salt, chives (vegetarian)
Smoked Trout Pâté
Fried capers, house focaccia
Beet Skordalia
Potatoes, garlic, house focaccia (vegan)
Green Fava Bean Hummus
Pine nuts, house focaccia (vegan)
Beets with Shiso Labne
House-made labne, orange vinaigrette, frisée (vegetarian, gluten friendly)
Buttermilk Fried Pickles
Comeback sauce (vegetarian)
BBQ Chicken Wings
Harissa & lime bbq, feta cheese sauce (gluten friendly)
House Pickled Veggies
(vegan, gluten friendly)
salads
Pickled Green Strawberry Salad
Pink gem romaine, shaved asparagus, caper-raisin vinaigrette, sesame seed honey brittle, goat cheese (vegetarian, gluten friendly)
Pink Gem Salad
Muscat grapes, manchego, crispy leeks, pepitas, chili oil, champagne vinaigrette (vegetarian, gluten friendly)
Little Leaf Caesar Salad
Aged parmesan, garlic breadcrumbs, classic caesar dressing
Artichoke and Farro Salad
Baby greens, red onions, red peppers, mint, pine nuts, lemon vinaigrette (vegan)
house made pastas
Tagliatelle & Oyster Mushrooms
English peas, Parmigiano, garlic breadcrumbs (vegetarian)
Spinach Uovo Raviolo
Ricotta & potato, soft egg yolk, braised bacon, Parmesan–thyme stock, tomato relish, crispy kale
Elote Cavatelli
Cotija, pecorino, poblano–corn jus, chile-lime spice (vegetarian)
something more
entrées
Steak Frites
8oz bavette, béarnaise sauce, red wine jus, hand-cut fries
Dry Aged Pork Chop
Smashed yuca, scallions, broccoli rabe, chimichurri, salsa asada (gluten friendly)
Grilled Half Chicken
Spicy freekeh mujaddara, sumac sweet potatoes, poblano butter, pistachio dukkah
Tofu Fried Rice
Eggs, seasonal veggies, napa cabbage, king oyster mushrooms (vegetarian, gluten friendly, dairy free)
Slow Braised Pulled Pork Sandwich
Bourbon bbq sauce, roasted chicory slaw & spicy pickled carrot chips, sesame brioche bun, hand-cut fries
Midnight Burger
Lettuce, tomato, aged cheddar & special sauce, sesame brioche bun, hand-cut fries
Buttermilk Fried Chicken Sandwich
Fried red onions, lettuce, tomato, honey mustard sauce, sesame brioche bun, hand-cut fries
Eggplant BLT Sandwich
Bacon, lettuce, tomato, basil aioli & aged provolone, sesame brioche bun, hand-cut fries
something sweet
desserts
Upside-Down Rhubarb Cake
Cornmeal, hibiscus rhubarb glaze, raspberry–rhubarb vegan ice cream, toasted almonds (gluten free, vegan, contains soy)
Matcha Cake
Smith Teamaker Blend No. 7 Matcha Green Tea, strawberry Bavarian cream, fresh strawberries, matcha tuile
Chocolate Mousse
(gluten free, vegan, contains soy)
Pistachio Chocolate Chip Ice Cream
(vegan)
House Vanilla Ice Cream
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Founder / Owner Virginia Brown
Chef Rory Lee || Pastry Chef Adrianne Conshay