Daily Menu

FRIDAY, NOVEMBER 27TH

Dining and Curbside Takeaway

Quicktab: Lunch/Dinner Menu

Dinner

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Dinner First Courses

Dinner Second Courses

Dinner Prix Fixe

{november 27, 2020}

 

{first courses}

 

cheese, evoo crostini* 16

+2 wildflower honey/+2 candied pecans/+2 jam/ +2 castelvetrano olives

for the full cheese treatment +6

add cured meats +10

 

little gem lettuce, lemon peppercorn dressing, crunchy bread, parmigiano-reggiano* 11

autumn greens, lady apple, pipe dreams goat cheese, toasted pistachios, honey-apple vinaigrette 11

deviled eggs, smoked salmon, chervil, old bay 9

if you like creamy burrata....chestnut mushroom conserva, triple cream burrata, baslamico, RGOO 12

duck confit, grilled frisee, dijonnaise, pickled cranberries 14

bigeye tuna, carpaccio, chives, lemon oil, red miso “bagna cauda” 14

not just a city in belgium, fried brussels sprouts, whipped ricotta, calabrian chili honey 11

chesapeake oysters, in the style of fried chicken, preserved pepper aioli, fried lemons 14

 

 

{pasta courses}

lemon tagliatelle, jumbo lump crab meat, calabrian chilies, crunchy bread 25

papparadelle, red wine braised berkshire pork ragu bolognese, rosemary, parmigiano-reggiano 24

agnolotti, ricotta & parmigiano filling, fennel pollen, orange zest, pistachio burro fuso 24

tortelloni, porcini & chestnut mushroom, chive burro fuso, black truffle cacio di roma 24

francoboli, roasted pekin duck & king richard leek filling, balsamic-brown butter, parmigiano 24

ricotta gnocchi, sage butter, toasted piemontese hazelnuts, autumn squash, pecorino toscano 24

 

{main courses}

pamlico flounder, butter poached crab meat, king richard leeks, onion soubise, shiitake mushroom 29

golden tilefish, flowering cauliflower, spice roasted carrots, sauce romesco, autumn greens 26

pastured pork, roasted brussels sprouts, pickeld red onion, sweet potato, thyme jus* 26

creekstone beef, seared hanger steak, duck fat potatoes, shallot confit, red wine sauce, egg yolk* 27

 

{for the table}

 

dirt candy, pistachio aillade 8

duck fat potatoes, dijonnaise 8

polenta, ridiculous amounts of parmigiano-reggiano 8

 

 

chef's spontaneous tasting menu {prepared for entire table}* 65/pp

wine pairing +48/pp

 

spontaneous pasta, vegetarian, or vegan tasting {prepared for entire table}* 59/pp

wine pairing +48/pp

 

 

 

 

 

not all ingredients are listed, please inform your server of all allergies and dietary restrictions

*consumption of raw or undercooked meat, fish, eggs, poultry or shellfish

may increase your risk of food borne illness. 20% gratuity may be added to parties of 6 or more