Kitchen Menu
FROM JUNE 12
Chef Evan Bolling
STARTERS
CHIP N DIP—14
CKW POTATO CHIPS, CRÈME FRAÎCHE
ADD TROUT ROE - $8
DUCK HOT WINGS—18
CRISPY DUCK WINGS IN
CKW HOT HONEY GLAZE AND “RANCH”
MUSHROOM TARTINE—15
THYME BUTTER, GRILLED SOURDOUGH,
BRANDY & MUSHROOM PARFAIT,
PICKLED SHALLOTS, SHAVED BUTTER BOLETES,
14 YEAR AGED BALSAMIC GASTRIQUE
SALADS
PENNINGTON SALAD—19
MARKET GREENS, STRACHINNO, TAYBERRIES, MARION BERRIES,
TARRAGON, PICKLED GREEN STRAWBERRIES, MARCONA ALMONDS
GREEN SALAD—17
MARKET GREENS, PRESERVED LEMON AND DIJON VINAIGRETTE,
DAILY SHAVED VEG, FINE HERBS
ENTREES
BONELESS BEEF RIBS—36
SCALLOP XO, CELERIAC & HORSERADISH ESPUMA, PORCINI
CRISPY PORK JOWL—34
BERRY MOSTARDA, PONZU, COMPRESSED KALE, PEA SALAD
MARKET FISH—32
POLENTA, DILL,
BUTTERMILK & MEYER LEMON BUERRE BLANC, PADDLEFISH ROE
DESSERT
ROTATING ICE CREAM —12
MENU CHANGES CONSTANTLY
Build a Flight
Build your own flight of four from our wines-by-the-glass list. — 24
A Flight & A Bite
Build your wine flight and add a starter from the Kitchen Menu. — 40
PREFERENCES & ALLERGIES
The chef will make every effort to accommodate protein preferences when noted at the time of booking.
The kitchen is unable to accommodate shellfish or celiac allergies.
