Full service, in-person dining is currently being offered Wednesday through Saturday, indoors, for parties up to four diners
New bookings for the following week are made available each Tuesday, at 3pm via our Tock page.
(ie. this past Tuesday we released bookings through the end of the evening of October 9th)
Enjoy a four-course prix-fixe “Chef’s Choice” Menu.
Omnivores and vegetarians welcomed alike
We are presently requiring all diners to show proof of Covid-19 vaccination
prior to joining us for in the dining room
We look forward to hosting you!
A note from the inside: Over the past few months, we’ve noticed a pattern emerge, where we frequently have some last minute bookings become available for a same day table or bar seats.
It’s always a good idea to check our Tock page for any same day availability
Friday – Sunday, October 1-3 10am to 2pm No reservations needed
Order in the market, enjoy brunch on the patio, or to take awayBrunch Breakfast hash
potatoes, sweet and spicy peppers, roasted delicata squash,
onions, kale, chipotle chili butter, and an egg, over-easy
+ Calabrian chilis $1 + Bacon $2
Croque Madame
griddled ham and gruyère on our house pain de mie with herb butter,
Dijon, pickled onions, and a fried egg on top.
Served with a little butter lettuce salad and mustard vinaigrette
Mirabelle plum tartine
Mirabelle plums, pickled mustard seeds, and La Tur cheese
Sourdough barley pancakes
Blueberry-maple compote and toasted pecans
Red corn cornbread
Made with bacon drippings and schmaltz, and served with honey-thyme butter
Tomato soup
marinated white beans, garlic croutons, and Pecorino Sardo
Tatsoi and mustard greens
shaved apples and radishes, spicy candied hazelnuts,
apple-miso vinaigrette
Melon salad
shaved fennel, charred scallion, celery,
sweet pepper vinaigrette, chili, and mint
Italian sausage and fennel ragu
with Vesuvio pasta, spicy breadcrumbs, parsley,
and shaved parmesan
(A lot like a) Döner Kebab
Lamb, house made pita, roasted Romanesco, garlicy yoghurt sauce,
French fries (in the sandwich), and fermented Espellette pepper hot sauce
Hand cut French fries
with house made Ranch dip
Farm Direct Pickup & Coquine Market
Orders are now open
for Wednesday, October 6th & Saturday, October 9th
Pre-order your veggies
Shop for everything else in person
Come see what’s new!
On Produce Island this week:
Gingercrisp Apples, Pears, Delicata Squash, Chocolate Poblano Peppers,
Decorative Pumpkins, Astiana Tomatoes and more!
Some New Wines (and Saké) of Note:
Suigei Shuzo, “Drunken Whale,” Tokubetsu Junmai
Sleek, clean, and pleasingly textured,
this is a versatile food saké and perennial Coquine favorite
Domaine Ogereau, “Brut de Schistes,” Crémant de Loire
Single vintage sparkling wine made from Chenin Blanc and Chardonnay.
Icy-bright, crystalized ginger and green apple. Gorgeous bubbles.
Le Piane, “Maggiorina,” Boca, Italy
A most joyful red wine
made from undisclosed percentages of 15 different grape varieties,
co-planted and co-fermented together.
