Bone & skinless dark meat chicken is marinated in a our house-made marinade then dusted in paprika garlic flour. Chicken is fried and tossed in a chili honey butter and aleppo pepper. Served with a side of house made ranch sauce.

Shrimp is marinated in pimenton (smoked paprika), cayenne, and lemon zest. The shrimp is sauteed in olive oil and finished with chopped garlic, parsley, Calabrian chili, preserved lemon, and lemon juice. Served with side of sourdough bread.

brussels sprouts are fried until crispy then tossed in our maple soy vinaigrette. The Brussel sprouts are then tossed with toasted white sesame seed and topped with diced pickled granny smith apples.

Squid is marinated in buttermilk and tossed in our house-made dry dredge (flour, cornstarch, garlic powder, smoked paprika, cayenne, and salt). Fried then tossed with guindilla peppers and parsley. Topped off with sumac, and served with calabrian chili aioli and lemon.

Fries are fried and tossed with freshly grated Parmesan cheese, cracked black pepper, and chopped parsley. Served with a choice of charred scallion aioli, spicy mayo, and ketchup.

Dressed with our house made white balsamic dressing. The salad consists of shaved fennel, chopped red endive, diced grapefruit, shaved pecorino, and candied pecans. The pecans are candied with cinnamon, salt, cayenne, vanilla extract, water, and brown sugar.

Gem lettuce is tossed with olive oil, salt, pepper, and then grilled. It is drizzled with caesar dressing and topped with pickled red onions, boquerones (marinated anchovies), parmesan brioche croutons, and grated parmesan cheese.

Cod & Fries

The rice is cooked by toasting the rice and is cooked pilaf style. and the oyster mushrooms ( is combined with blanched julienne snow peas, sliced scallions, and chopped cilantro. The rice is topped off with our salmon, which has been brined. The salmon is marinated with sumac, aleppo, and lime zest. Blanched broccoli rabe.

The chicken is brined and butterflied and seasoned with our house blackening spice. The blackened chicken is pan seared and finished with lemon juice. The bread is spread with our house-made scallion ranch and served with gem lettuce, sliced tomatoes, cucumber pickles, pickled red pearl onions, and picked dill.

The salmon is brined and butterflied and seasoned with our house blackening spice. The blackened salmon is pan seared and finished with lemon juice. The bread is spread with our house-made scallion ranch and served with gem lettuce, sliced tomatoes, cucumber pickles, pickled red pearl onions, and picked dill.

Our Crab roll is served on a brioche roll that has been toasted with butter. The roll there is topped with a gem lettuce salad that is tossed with lemon juice, olive oil, salt and pepper. The crab is seasoned with our house-made old bay aioli made with lemon juice, lemon zest, chives, diced celery, salt and pepper. The roll is garnished with old bay, celery leaves, slice Guindilla pepper, and chives.

Served Connecticut style (warm), chef does a take take with our house-made chili oil, scallions, and tempura flakes.

house made chili oil, kewpie mayo, cabbage

beer battered hake, house made tartare sauce and pickles

togarashi, five cheese blend, dill, pickled red onions, sourdough

Vanilla Sponge Cake made in-house, soaked in thai tea, served with diced macerated mango, cinnamon Whipped Cream, and pecan crumble.