From the Kitchen

PLATES

• Citrus Cured Olives /10

  Cerignola, Castelvetrano, Nostralin olives w/orange, thyme, evoo

• Edamame / 11

  Furikake, Sesame, Lime, Chiles Gluten Free Vegan

• Toasted Sourdough / 12

  warm ricotta, garlic, evoo, rosemary

• Burrata / 18

  Tomato Confit, Basil, Pine Nuts, Garlic Crostino Nuts

• Baby Gem Salad / 17

  spring vegetables, pistachio, fine herbs

• Shishito Peppers / 15

  cashews, red pepper aioli

• Grilled Octopus / 22

  chorizo, piquillo pepper, cipollini, potato, saffron aioli

• Arancini / 19

  acquerello rice, parmigiano, basil, pomodoro

• Sicilian Fried Chicken / 18

  Lemon, Oregano, Aleppo, Honey

• Pappardelle / 22

  wild mushrooms, prosciutto, parmigiano reggiano

• Sea Scallops / 24

  haricot verts, english peas, potatoes, mussel jus

• Fried Calamari / 22

  Marinated, dredged in flour, cornmeal, paprika, cayanne, black pepper, fried and seasoned with parsley, fennel pollen, grated parmigiano reggiano, served with an Aioli side.

• Pork Belly / 18

  poached egg, spinach, maple bacon broth

• Scottish Salmon / 32

  peas a la francaise, bacon, cipollini, lettuce

• Monkfish Paella / 32

  calasparra rice, peppers, shrimp, peas, chorizo sauce

• Rohan Duck Breast / 38

  endive, almond, rye, caraway, sauce bigarade

• Steak Frites / 42

  spinach, pearl onions, truffle fries, sauce au poivre

• Berkshire Pork / 36

  sweet potato, miso, apple, brussels sprouts

• The Perryville Burger / 24

  Brioche, Tillamook Cheddar, Special Blend Chuck and Short Rib Patty, Bacon, Mac Sauce, French Fries

CHARCUTERIE & ARTISAN CHEESE

DESSERT

• Olive Oil Cake / 12

  Blueberries, Whipped Ricotta Dairy Tree Nuts

• Key Lime Tart / 12

  meringue & raspberries

• Bread Pudding / $12

  brioche, maple pears, walnuts

New Course

• New Item