Daily Menu

September 23, 2021

Quicktab: Lunch/Dinner Menu

Dinner

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Dinner First Courses

Dinner Second Courses

Dinner Prix Fixe

 

 

 

{table snacks}

li'l biscuits, fancy italian ham, black truffle cheese 10

shrimp fritters, smoked paprika aioli 10
deviled eggs, smoked alaskan salmon 10

 

cheese, evoo crostini* 18

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

for the full cheese treatment +6

add cured meats +10

 

 

{first courses}

kale caesar, lemon peppercorn dressing, crunchy bread, parmigiano-reggiano* 12

pea shoot salad, prodigal farm vache cheese, roasted grapes, lemon oil, piemontese hazelnuts 12

bigeye tuna, crudo, various shoots, red miso- citrus sauce, ginger* 15

burrata di campagna, RGOO, brown turkey figs, pistachio, fig vincotto 14

koginut squash, roasted, urfa pepper-lime crema, sunflower shoots, garden basil 14

shishito peppers, pan roasted, heirloom zucchini romesco, confit garlic, togarashi, crunchy bread 12

 

 

{pasta courses}

lemon tagliatelle, cherry tomato, jumbo lump crab meat, espelette, basil, pangratatto 25

duck & leek francoboli, brown butter, hazelnuts, aged balsamico, parmigiano 24

papparadelle, red wine braised veal & pastured pork ragu bolognese, parmigiano zabaglione 24

organic pumpkin ravioli, sage burro fuso, parmigiano-reggiano 24

ricotta gnocchi, shiitake mushroom ragu, porcini butter, black truffle cheese 24

parmigiano & ricotta agnolotti, piennolo di vesuvio tomato, basil, vache cheese, egg yolk, kale 24

 

 

{main courses}

creekstone beef, roasted nardello peppers, freshly dug potato, sauce romesco, veal jus* 35

dayboat scallops, red kuri squash puree, koginut, baby bok choy, toasted hazelnut-lemon meuniere 32

pasture raised pork, pickled mustard seeds, roasted mushroom, hakurei turnips, thyme jus* 27

striped bass, pan roast, pamlico crab meat, field peas, saffron, roasted cherry tomatoes 31

 

 

 

{for the table}

dirt candy, pistachio aillade 10

red tail grains heirloom polenta, absurd amounts of parmigiano-reggiano, espelette pepper 10

freshly dug potatoes, seared in cast iron, sauce romesco* 8

 

 

 

 

chef's spontaneous tasting menu {prepared for entire table}* 75/pp

wine pairing +48/pp

 

spontaneous pasta, vegetarian, or vegan tasting {prepared for entire table}* 69/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