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

Chef de Cuisine: Derrick Fricke    Kitchen Manager: Julia Robinson    Prep Manager: Brian Baker    FOH Manager: Hannah Doucette  

Front Of House: Amanda Nguyen, Geoffrey Vigneron, Chloe Bateman, Alexandra Sharp, Emily Klein, Aunika Kramer, Gabriel Madrigal

Kitchen: Samuel Greene (Lead Line Cook), Mack Taylor, Annie Stern

Dish Crew: Peter Zwiefelhofer, Jarett Curnew