Bayberry Garden

New to the dessert menu - Peach Tarte Tatin 🍑 with bay leaf ice cream, lemon curd, and pistachio

John, our head sommelier, is headed back to Italy for a few weeks! Before he goes, he wants to share some special Italian ‘orange’ wines with you all, from one of his favorite producers, Cantina Giardino. Wednesday and Thursday only!

Cantina Giardino is a joint venture between six friends with the goal to preserve old vineyards and native grape varieties in and around Irpinia, a mountainous town in the heart of Campania (Italy). Headed by Antonio and Daniela di Gruttola, the project sources fruit from 16 distinct and often quite distant parcels. In total, this represents about six hectares and includes a 2.5 hectare plot that the couple recently purchased. From the beginning, the aim has been to source older vines (50+) from contadini (farmers) who have been working traditionally for generations but were at risk of having to abandon or uproot their land.

BOTH DAYS we’ll be pouring the Cantina Giardino ‘Tu-Tu’ 2020 by the glass, and each day opening ONE other bottle of theirs. Once they’re gone, they’re gone (except if you’d like to order one from our reserve list, of course).

Wed + Thurs - Cantina Giardino ‘Tu-Tu’ 2020 [fiano]
Wednesday - Cantina Giardino ‘Gaia’ 2020 [fiano]
Thursday - Cantina Giardino ‘T’ara rà 2020 [greco]

These skin-contact whites are not to be missed. Come and give them a try!

Starting the long weekend early? Same🍹😏 Join us for Friday brunch to kick things off!

Holding on to this grilled pork chop set until summer tells us no more peaches 😢🍑

Grilled Pork Chop
kohlrabi, shaved fennel, peach, pickled nardello pepper

Our breakfast sandwich in all its Saturday morning glory 💫

house made chorizo, runny fried egg, pepper relish, cheddar with a hash brown and greens on the side

Newbie pasta on the dinner menu 😍

Lumache
heirloom tomato, basil + kale pistou, and pine nut

Hold on summer, we’re not done yet! ‘Clinging Vine’ gin, watermelon, lemon, mint foam

The best shake is a concentrated one🍸 Come see Daniel in action tonight!

Bringing back an old favorite to brighten this week up a bit ☀️

‘The Oasis’ Avocado-washed tequila, mango, ancho, and cucumber

*N E W* on the dinner menu

Smoked Half Chicken: braised pole bean, tomato, and cured pork.

Pro tip - add a runny egg 🍳

Farro salad now with carrot, swiss chard, goat cheese, golden raisin, and pistachio. On the brunch menu Friday-Sunday.

Who’s brunching on a Friday?! 🖐️ See you tomorrow from 10am-3pm, followed by dinner starting at 4:30

Good to the last drop 😘

New heavy hitter on the dinner menu 😍

Vegan Dark Chocolate Cheesecake
rose, raspberry, coconut

The Catch

Ever changing, whatever our fishermen bring in. Current set: snap pea, tomato, sweet garlic, and spring onion salsa verde.

Blueberry Crisp has landed on the brunch menu and boy oh boy is it delicious! for the win 🙌🏻

Local blueberries, brown sugar oat crumble, honey lavender ice cream. See you tomorrow, folks!

We’re back after a few days off for all your post July 4th needs, like pasta!

Sconcigli w/ mortadella, peas, asparagus, pistachio and mint

We’re rolling into summer hours starting next week and closing for lunch Tuesday-Thursday, but starting Friday brunch from 10am-3pm!! Normal dinner service hours and weekend brunch hours.

Please also note we are closed Tuesday-Thursday this week for some much needed R&R. Enjoy the 4th of July!

Line em up for summer Fridays 🙌🏻

Burrata with ‘Harry’s Berries’ strawberries, rhubarb, pistachio, and house-made crostini 😍 Available on the dinner menu!

Friday spread - whole roasted spicy romanesco, house made pasta (obviously) and fluke crudo 🙌🏻

The best way to cool off - fresh, chilled local oysters.

Beat the heat while embracing a chilled & spicy ‘Corazón de Melon’

tequila, smoked melon, madeira, habanero, lime

La Veneno - vodka, passionfruit, vanilla, cava

Crafted during Pride Month and named in honor of an iconic trans performer + singer from Spain. Order this Saturday between Pride festivities 🌈

Light and snackie, the best way to lunch!

• Smoked Whitefish Salad, endive & crackers
• Country-Style Pork Pâté, house jam, whole grain mustard, crackers
• Olives + Roasted Peppers
• Baby Lettuces, blood orange radish, ricotta salata

Well hello, épi baguette. We’ve borrowed the French term “épi” that describes the flower of a wheat stalk. Served with cultured butter + ramp powder, it’s not your mother’s bread and butter.

Simply obsessed with our latest collection from .shop 🥰 Check out their online shop and swing in to admire IRL

For those who like it stirred..

Soak it in 😎

Cool off with a little sorbet and deliciously cold wine 😮‍💨