Dinner

These dishes are put together by Alexander Jackson, We use inspired produce from Roshambo Farms, Amytis Gardens (local mission garden project) and farmers markets. We change our menu depending on what’s brought into the restaurant. We hope you enjoy our newest menu a.q.

Vegetarian

Creamy parsnip & leek soup, crispy shallots 5.

Pecorino mugello, lime flower honey, tangelo, soy beans, shoyu cracker 8.

Lil’ B stack grilled yams, tofu, market greens & goat cheese with lil’b sauce 7.

Slow roasted shitake mushroom gravy, yam & potato fries, crescenza cheese 8.

Vegan

Shaved papaya salad 8.

Sweet potato-coconut soup, spiced walnuts & v. sour cream 5.5

Yo-Yo’s fried dill pickles & v. ranch 6.

Chico Taco vegan chorizo, guacamole & v. sour cream 5.

Pescatarian

Blue point oysters with pickled ginger mignotte, cholula & saltines 9. / 15.

Daily Ceviche aq

Taco with marinated white fish, salsa fresca, chipotle & savoy cabbage 5.

Crispy rock shrimp with ponzu sauce 8.

Classic fish & chips with savoy cabbage slaw & tartar sauce 12

skatewing with black-eyed peas, Swiss chard, escarole & mustard 11.

Trout with Brussels sprouts, cherry tomatoes, sweet onions & soy - sherry vinaigrette 13.

Cod served with bok choy, “chorizo (v)”, shrimp & mussel billibi 13.5

Suspicious Fish Dish take a risk! hints only aq

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