SO F T O PENING D ECEMB ER 2016

dinner

food
community
collaboration

prix fixe
pintxos
smokey cheese wafflato
croqueta de maitake
avocado ikura pintxo

bao
braised pork belly bao
pickled cukes, fried shallots, peanuts

ramen
guchis midnight ramen
pork belly, nori, 6 minute egg

something sweet
black sesame tofu
hojicha syrup, tofu foam, sesame tuile

a la carte
cr o q u e ta s
curry crab
maitake

braised pork belly

pickled cukes, fried shallots, peanuts

squid ink oyster

norioli, shiso, pickled red cabbage

pa n c o n t o m at e

bao

jamn
ikura avocado

guchis midnight ramen

pork belly, nori, 6 minute egg

waffl ato

noodle

smokey cheese

pintxos

childhood fried rice

taiwanese sausage, peas, caramelized shallots

chatham wild bluefin tuna

wasabi, aged soy, negi

rice

nantucket bay scallop

meyer lemon, shiro shoyu, arbequina

hamachi
caramelized shallots, shoyu, thai chili

sashimi

Consuming raw or undercooked meats, poultry, seafood,

shell sh, or eggs may increase your risk of foodborne illness.

black sesame tofu

hojicha syrup, tofu foam, sesame tuile

kabocha flan
chantilly, caramel, star anise

matcha cookie
almonds, dark chocolate txips

buckwheat ice cream

brown sugar caramel

something sweet