local first, organic whenever possible, with aloha always…

dinner menu

Dinner menu changes daily based on availability of local ingredients. Menu below is for example only.

first course 

parmesan soup   9
kale, croutons

market lettuces   12
sprouted lentils, grains, cucumber, orange, pecans, goddess

kale & carrot salad   12
sesame, dill, ‘ulu chips, pecorino cheese, sherry

sweetland goat’s cheese   14
winter squash, fennel, roasted shallot vinaigrette

ciccioli   12
pickles, starfruit mostarda, rye toast

ahi tartare*   15
risotto cakes, fine herbes

bruschetta   14
fairy tale eggplant, mint pesto, sheep’s milk cheese

second course

gnocchi   22
sweet corn, tomato, sage, butter

hand-cut pasta   24
pork, beef, porcini ragu

pan-roasted chicken   26
fried wing, pancetta, greens, grapes, mac nuts, croutons

fresh market catch   30
farro, cucumber, cremini mushrooms, preserved lemon, green harissa

two-lady-farmers pork   32
go farm polenta, green beans, tomato, fennel

makaweli venison   34
white beans, escarole, roasted tomato, salsa verde


town fries   8
bowl ‘o polenta   9
spicy pickled vegetables   6
eggplant agrodolce   8

last course

buttermilk pannacotta   8
citrus, honey

dark chocolate-pretzel tart   8
olive oil, sea salt

semolina vanilla cake   8
whipped ricotta, marmalade

gelato or sorbetto, biscotti   6
add on: sweetland cajeta jar   5

after dinner drinks

broadbent madeira, portugal   7
fonseca bin 27 port, portugal   7
vecchio del capo amaro   7
amaro montenegro   8
averna amaro   7
cynar   7
fernet branca   7

“There is communion of more than our bodies when bread is broken and wine drunk.” -M.F.K. Fisher