Dinner

Drawing inspiration from his travels around the world, Farmerie brings a singular brand of eclectic, global cuisine to the table. At the core of PUBLIC and Farmerie’s mission is the desire to excite and challenge patrons by introducing new flavors and ingredients to their culinary vocabulary.

After 20+ years in the industry, Chef Brad Farmerie naturally experienced an evolution in the way he lived and ate, as many of us have over the years. For the new iteration of the PUBLIC menu, Brad wanted to bring his healthy influences at home into the restaurant, offering diners the opportunity to indulge in delicious food that they can also feel good about. Some highlights include his quinoa flatbreads and gluten-free potato bread with sunflower seed hummus, hemp-crusted salmon, rainbow trout with spirulina salsa verde, and what looks like staff favorite already – charred carrots with lemon yogurt and dukkah.

Snacks

RAW FISH AND CHILLED SHELLFISH

SMALL PLATES

LARGE PLATES

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