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Eat

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—  Snacks & Small Plates  —

Chef driven small plates for elevated cocktails.
 

 

—  Corn Nuts  —
sea salt, cracked black pepper
$5

—  Eggs  —
smoked salmon, dill, mustard seeds
$2/$10

—  Heirloom Popcorn  —
dill pickle, sea salt
$8

—  Crab  —
tarragon, chives, bonito, lemongrass, hoisin
$15

—  Scallops  —
lemon, shoyu, fennel, garlic
$16

—  Brussels Sprouts  —
lemon, shoyu, raisins, pine nuts, ricotta
$14

—  Pork Belly  —
olive, quince, mustard seeds, sprouts, maple
$15

—  Tartare  —
ribeye, black garlic, mustard seeds, olive oil

 

Executive Chef: Brandon McDermott

Chef de Cuisine: James Wise

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—  Sweets  —

Handmade daily, exclusively in-house

—  Sugar Shack Donuts  —
assorted yeast and cake styles
$3.5/18