SUNDAY BRUNCH MENU

Dinner Menu  |  Sunday Brunch Menu  |  Wine List

**All menus are subject to change without notice, but we do our very best to make sure this menu is up-to-date**

split plate charge $3 ~ no personal checks ~ corkage fee $20 ~ please, no sound from electronic devices

*consumption of raw or undercooked fish, meat or eggs can increase your risk of food-borne illness*

 

Executive Chef/Owner: Susanna Pin~ General Manager/Owner: Drew Bateman

Front of House Manager: Rachael Clark         Chef de Cuisine: Derrick Fricke         Kitchen Manager: Julia Robinson 

Front Of House: Hannah Doucette, Amanda Nguyen, Geoffrey Vigneron, Chloe Bateman, Alexandra Sharp

Kitchen: Samuel Greene, Mack Taylor, Annie Stern, Brian Baker

Dish Crew: Tyler Bates, Peter Zwiefelhofer