Jackrabbit Filly

marinated local shrimp, krab rangoon schmear, seasonal pickles, fried crackers D G S

soy, vinegar, garlic, salsa macha G N

cabbage, summer fruit, pea tendrils, radish, pickled red onion, mint, potato chips, spicy coconut nuoc cham contains: G

Marsh Hen Mills cornmeal, gouda, seasonal butter, local honey, salt Contains: D V

Holy City hogs ground pork, soy, vinegar, garlic, chili oil, herbs, peanuts G N

lemon, brown butter, yuzu kosho gremolata Contains: G S N

Tarvin Seafood shrimp, peanut sauce, field pea chili crisp, pickled ginger, cilantro, scallion Contains: G S N

Japanese fried chicken, sweet lemon mayo, ponzu, togarashi D G

Japanese fried chicken, filly sauce, ponzu, chili oil, Sichuan spice, danmuji D G

baby corn, scallion, ginger, garlic, schmaltz

garlic, ginger, onion, bird eye chilis, oyster and Sichuan sauce contains: G, S

field beans and peas salad, confit garlic aioli Contains: D

green peas, Korean pickled daikon, onion, garlic, soy Contains: G

local greens, ground pork, pickled mustard greens, herbs, garlic, tahini, Sichuan sauce contains: G N

chicken fingers and rice

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Yes! We finally packaged our chili oil along with our BFFs from Spicewalla. And we did it dry, so you can have the very freshest, very spiciest, LARGEST chili crunch ever. Just empty a full tin of the dry mix into a heatproof container, pour a cup and a half of oil (heated to 375F) over top, & let bloom for 12 hours before eating with... literally everything. Enjoy!

Born from Chef Shuai's love of hot pot and Beijing street skewers, this blend perfectly balances umami and heat with a kiss of tingly Sichuan peppercorns. Great on friend chicken, lamb chops, fish, stir-fries, popcorn, chicken wings... the list goes on.