Daily Menu

{october 29, 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, fuji apple, pipe dreams goat cheese, toasted pistachios, honey-apple vinaigrette 11

roasted carrots, texas brisket spices, pinenut mousse, preserved carrots 11

if you like creamy burrata....seared broccolini, telicherry peppercorn gastrique, pan gratatto 12.5

also a town in belgium, fried brussels, whipped ricotta, hot honey, sherry vinegar 12

yellowfin tuna, carpaccio, bush basil, red miso-citrus “bagna cauda”* 14

they might be tostones, pan roasted sweet potatoes, lime crema, crushed chilies, sesame 11

chesapeake oysters, chicken fried, house pickle aioli, fried lemons* 12

{pasta courses}

lemon tagliatelle, pamlico shrimp, calabrian chilies, pangratatto, confit garlic 25

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

papparadelle, traditional pastured pork ragu bolognese, rosemary, parmigiano-reggiano 24

ricotta gnocchi, roasted koginut squash, hazelnuts, pecorino toscano 24

francoboli, roasted long island duck filling, rosemary, brown butter, balsamico 24

{main courses}

golden tilefish, shiitake mushroom, broccolini, onion soubise, butter poached shrimp 29

dayboat scallops, seared cauliflower, crushed pistachio sauce, young carrots, fines herbs 28

pastured pork, autumn greens, fingerling sweet potato, brussels sprout petals, rosemary jus* 26

chicken al mattone, whipped ricotta, duck fat potatoes jimmy nardello peppers, bird jus* 24

{for the table}

dirt candy, pistachio aillade 8

duck fat potatoes, dijonnaise, roasted garlic 8

polenta, ridiculous amounts of parmigiano-reggiano 8

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