rotating selections of cured meats and cheeses, seasonal accoutrements
Papi's sourdough and focaccia, house jam, choice of 3 butters
*duck fat butter
*bone marrow butter
*honey pumpkin spice butter
*Thanksgiving dinner butter
*add balsamic reduction + 2
romaine lettuce, green goddess dressing, pickled red onion, bleu cheese, bacon lardon
braised short rib, roasted mushrooms, crème fraiche, pickled shallots
add "Papi's" sourdough +3
Amano chocolate custard, graham cracker crust, toasty meringue
Our menu has been created by Chef Rafael Arcila. Each entrée has been created with components that complement the dish as a whole; substitutions are subject to availability and additional charge.
An automatic gratuity of 20% will be added to parties of eight or more
*Our food may contain nut, dairy or egg ingredients. Please communicate any food allergies with your server.
*Consuming raw or undercooked meats, poultry, seafood, shelfish, or eggs may increase your risk of foodborne Illness.