Kitchen Work Magazine Issue #8 “The Vegetable Issue” $12

In-house menu

chicory caesar, Josey Baker croutons, parmesan                                                 2021 Timorasso ‘Caespes,’ Poggio                                                               duck confit, roasted kabocha squash, brussels sprouts, fennel soubise, farro, gremolata                   2021 Saumur Champigny ‘Lest Sables,’ Chateau de Chaintres

                                    ginger cake, Straus vanilla ice cream, honeyed sesame pecans                                      2020 Moscato d’Asti, La Caudrina


A la carte

selection of imported cheeses, crostini  $18
butternut squash soup, pumpkin seed oil, caraway croutons  $13
little gem lettuces, avocado, lemon cucumber, confit shallot vinaigrette, herbs $17
marinated baby beets, winter citrus, charred scallion-miso aioli, walnuts, arugula $18    Salt Spring mussels marinière, leeks, fennel, garlic, pastis, griddled Josey Baker bread  $18 house smoked trout, beluga lentils, pickled cauliflower and fresno, dijon, chive crème fraîche  $19                                                                                                                                       bacon and onion tart  $16                                                                                                        housemade gnocchi, shaved Périgold truffle, fried egg, butter, parmesan  $32
braised short rib, celery root and potato gratin, chanterelles, Comté, broccoli di ciccio  $38
local black cod, fregola, roasted cauliflower, rainbow chard, Dungeness crab, beurre blanc $40

charred Arrowhead cabbage, romesco, Gordal olive tapenade $13                                  braised Iacopi butter beans, parmesan aioli, kale, anchovy, Calabrian chile breadcrumbs  Castelvetrano olives, Marcona almonds  $6
Josey Baker bread with Straus Creamery butter  $6