Firefly seed loaf with yummy spread   12

Cheesy buns with charmoula and apricot chutney   12

Japanese sweet potato tostones with citrus–ginger glaze and scallions   13

Baby broccoli with bagna cauda and parmesan   15

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Minestrone Genovese with basil–pine nut pesto   15

Baby lettuces with golden beets, avocados, Cara Cara oranges, savory granola and sherry vinaigrette   17

sparagus with housemade ricotta, orange–olive salsa, calabrian chile citronette and toasted cracker crumbs   19

Kale and radicchio salad with Asian pears, braised red onions, gorgonzola, hazelnuts and balsamic vinaigrette   17

Gulf shrimp and cheddar grits cake with shishito peppers, bacon and scallions   21

Griddled daikon radish cakes with mushroom and scallion stir–fry   17

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Fried heritage chicken with mashed potatoes & gravy, horseradish slaw
and a damn fine buttermilk biscuit (or just as fine GF cornbread for the intolerant)   33

Red chile braised pork with hominy, collard greens, garnet yams and pear–jicama pico de gallo   34

Okra and kale gumbo z’herbes with crispy mushrooms, sweet potato–poblano fritters and remoulade blanc   32

Moqueca Baiana of rockfish, shrimp and scallops with watercress–watermelon radish salad and jasmine rice   36

Crêpes Florentine with Tuscan butter bean stew, roasted carrots, artichokes and parsley–caper salsa verde   32

Furikake crusted ocean trout with cool tahini–miso glass noodle salad, seared bok choy and chili crisp  37

Baked mac 'n cheese with cheddar, gruyere and parmesan bread crumbs   15

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Ask your server about which dishes can be vegan (more than you think) and/or gluten free (pretty much everything)
You might be surprised. Chef works some witchy magic

We are happy to accommodate other dietary restrictions with advance notice

7% will be added to each check in support of SF employer mandates.

Sustainability of body and planet is our primary goal when choosing ingredients
Good times are our primary goal for everything else