Avvino

Patty's heirloom tomatoes, garlic, basil, pecorino.

Burrata, cumin roasted carrots, marcona almonds, harissa spread, house-made focaccia.

Vindaloo mayo, cilantro-walnut pesto, tamarind.

House-smoked pastrami, gruyere, sauerkraut, special sauce.

Half-pipe bone, parsley-caper salad, country toast.

Greek yogurt polenta, artichoke, squid ink crumble.

House-made garlic pita, pickled curried cauliflower, pomegranate.

Bay scallop, salmon, white fish, jalapeno, lime, pork rinds.

Sour cream, goat cheese, chives, crispy quinoa.

Carrot, crispy shallots & chickpeas, lemon-herb vinaigrette.

Fennel, Persian cucumber, toasted sunflower seeds, feta, avocado-herb dressing.

Asparagus, snap peas, pickled onion, rye crisps, dill-buttermilk dressing.

Pork cheek bolognese, Japanese sweet potato, basil.

Asparagus, wild onion, parmesan, roasted tomato.

Smoked sunchoke, asparagus, carrot coconut sauce (chicken may have a pink hue due to the bone and sous-vide cooking method).

Plantain rice cake, sunchokes, green chickpeas, Portuguese green chili sauce.

Creamed Swiss chard, berbere cauliflower, za'atar potatoes, avocado sweet potato dressing.

Chilled corn soup, patty pan squash, cherry tomato, pickled black currant.

Bacon braised butter beans, Chinese Chilies, pickled shallot & poppy seed vinaigrette.

Tofu, coconut curry lentils & rice, chickpeas, golden raisins, peppers, mustard greens, beet chutney.

Minted peas, potatoes, pickled mushroom, lemon-lavender honey.

Two special blend patties, Tillamook Cheddar, bibb lettuce, tangy mustard aioli, gochujang ketchup, french fries.

Herb butter, spinach fritters. 8 oz.

Potato & gruyere gratin. 22 oz.

Crispy fingerling potatoes, black truffle aioli. 32 oz.

Three pieces.