Mon-Thurs 5pm-10pm | Fri-Sat 5pm-11pm

Executive Chef | Donnie Forehand

Sous Chef | Braeden Mathieu ~ ~ ~ Sous Chef | Matthew Stansfield

Pastry Chef | Krystin McCarley


Blistered Shishitos: garrotxa-Banyuls emulsion 9

Sweet Pepper Burrata: shaved celery, sweet peppers, balsamic reduction, muffuletta toast 14

Squid "Fries": roasted garlic aioli, charred lemon, herbs 12

Charred Edamame: chile oil, pop rocks 7

Bacon Wrapped Dates: chorizo stuffed dates, piquillo pepper sauce, arugula 8

Corn Fritters: rum raisin butter 7


Kale Caesar: kale, parmesan cheese, croutons 10

Shaved Broccoli Salad: caramelized honey, Riesling vinegar, arugula, herbs, parmesan 14

Nuoc Cham Brussels Sprouts: pickled onion, crimini mushrooms, golden raisins, toasted almonds 10

Sweet Pots: sweet potato, tomato curry, coconut curry, brussels leaves, spicy peanuts, fried onion 12

Pad Thai: kohlrabi noodle, “soyrizo”, peanut sauce, carrots, oyster mushroom, pea shoots 13


Ahi Crudo*: tuna, avocado, yuzu vinaigrette, pickled watermelon rind, candied peppers 16

Seoul Food*: grilled Gulf shrimp, Korean BBQ butter, kimchi grits, bacon, fried soft boiled egg, radish, cilantro 23

Seared Scallops*: sweet corn puree, miso pesto, charred corn, asparagus, fried mushrooms 24

Fire from the Attic*: grilled salmon, broccolini, charred zucchini & shishito puree, Fresno chile, parsnip chips 26


Mole y Elotes: grilled chicken, off the cob elotes, two-day mole, hibiscus flower, toasted sesame seed 18

Tender Belly Farms Pork Cheeks: fig jam, spicy mustard, sourdough toast 19

Char Siu Pork Belly: orange puree, crispy bao bun, radish, serrano pepper 12

Korean BBQ Flank Steak*: sweet galbi sauce, grilled scallion, crispy kimchi jumeok bap cake 25

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of food-borne illness. **For those with food allergies, please inform your server.