Daily Menu

Wednesday, January 16, 2019

Quicktab: Lunch/Dinner Menu

Lunch

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Lunch First Courses

  • Deviled Eggs, Applewood Smoked Bacon Jam
    8
  • Risotto Fritters, Porcini Mushroom, Chive Aioli
    8
  • Broccoli Tempura, Tabasco Aioli
    8
  • Selection of Four Cheeses, Crostini, Today's Fruit
    15
  • Charcuterie, Confit, Cured, Preserved, Mustard, Our Pickles
    15
  • Pea Shoots, Shaved Apple, Ginger Vinaigrette
    10
  • Little Gem Lettuce, Lemon Peppercorn Dressing, Parmigiano, Crunchy Bread
    10
  • Baby Kale, Aged Gouda Dressing, Dried Cranberry, Crispy Quinoa
    10
  • Soup, Roasted Porcini, Royal Trumpet, & Cremini Mushroom
    9
  • Duck Fat Potatoes, Umamayo
    8
  • Dirt Candy, Pistachio Aillade
    8
  • Polenta Biologico, Ridiculous Amounts of Parmigiano-Reggiano
    8

Lunch Main Courses

  • Francoboli, Braised Creekstone Beef, Braising Jus, Parmigiano-Reggiano
    14
  • Ricotta Gnocchi, Cacio E Pepe
    14
  • Tagliatelle, Berkshire Pork Ragu Bolognese, Parmigiano Reggiano
    14
  • Mountain Trout, Wilted Tatsoi, Toasted Hazelnut Meunière, Fines Herbes
    16
  • Crispy Chicken Sandwich, Brioche Bun, Our Pickles, Chive Aioli, Frites
    14
  • Chicken Breast "Al Mattone", Brussels Sprouts, Sweet Potato Pimenton Coulis, Bird Jus
    16
  • Duck Confit, Duckfat Potatoes, Braised Red Cabbage, Duck Jus
    16
  • Deluxe Burger, Applewood Smoked Bacon, Cheddar, Brioche Bun, Frites, "Le Sauce"
    15

Lunch Prix Fixe

Dinner

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Dinner First Courses

  • Deviled Eggs, Paprika, Applewood Bacon Jam
    8
  • Chickpea Panisses, Lemon Aioli
    8
  • Risotto Fritters, Beets, Whipped Goat Cheese
    8
  • Charcuterie, Confit, Cured, Preserved, Mustard, Our Pickles
    15
  • This Evening's Selection of Artisan Cheeses, Today's Fruit & Crostini
    15
  • Winter Greens, Aged Gouda Dressing, Currants, Crispy Quinoa
    10
  • Beets, Poached Beets, Beet Pickle, Goat Cheese, Pea Shoots, Smoked Pecans
    10
  • Broccolini, Whipped Ricotta, Espelette Honey, Pangrattato
    12
  • Little Gem Lettuce, Parmigiano Lemon-Peppercorn Dressing, Crunchy Bread
    10
  • Crispy Oysters, Smoked Paprika Romesco, Preserved Shallot, Yuzu
    15
  • Yellowfin Tuna Crudo, Sicilian Lemon Oil, Preserved Shallot, Crispy Rice, Esplette
    14
  • 1/2 Francoboli of Creekstone Farm Beef and Berkshire Pork, Braising Jus, Parmigiano-Reggiano
    14
  • 1/2 Tagliatelle, Lemon, Whipped Ricotta, Egg Yolk, Parmigiano
    14
  • 1/2 Agnolotti, Parmesan-Ricotta, Chive Burro Fuso
    14
  • 1/2 Ricotta Gnocchi, Berkshire Pork and Veal Ragu Bolognese, Parmigiano-Reggiano
    14
  • 1/2 Spaghetti all Chittara, Kale-Pinenut Pesto, Roasted Maiitake Mushrooms
    14
  • Dirt Candy, Pistachio Aillade
    8
  • Smoked Duck Fat Potatoes, Umamayo
    8
  • Polenta Biologico, Ridiculous Amounts of Parmigiano-Reggiano
    8

Dinner Second Courses

  • Spaghetti all Chittara, Kale-Pinenut Pesto, Roasted Maiitake Mushrooms
    24
  • Ricotta Gnocchi, Berkshire Pork and Veal Ragu Bolognese, Parmigiano-Reggiano
    24
  • Tagliatelle, Lemon, Whipped Ricotta, Egg Yolk, Parmigiano
    24
  • Agnolotti, Parmesan-Ricotta, Chive Burro Fuso
    24
  • Francoboli of Creekstone Farm Beef and Berkshire Pork, Braising Jus, Parmigiano-Reggiano
    24
  • NY Strip Steak, Roasted Kaleidoscope Carrots, Pinenut Coulis, Bordelaise, Black Garlic
    29
  • Roasted Grouper, Seared Broccolini, Marble Potato, Marzano Tomato-Shellfish Brodetto
    28
  • Dayboat Scallops, Trumpet Mushrooms, Sweet Potato Coulis, Porcini Jus
    28
  • Chicken al Mattone, Pommes Dauphinoise, Pearl Onions, Brussels Sprouts, Foie Gras Sauce
    25

Dinner Prix Fixe

Chef's Spontaneous Tasting Menu $72/pp

Vegetarian or Vegan Tasting Menu $62/pp

Wine Pairings $38/pp

(prepared for the full table only)

Brunch

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December 2018

Brunch Menu

  • deviled eggs, applewood bacon jam
    8
  • risotto fritters, chive aioli
    8
  • cheese, evoo crostini, today's fruit +2 wildflower honey/+2 smoked pecans/+2 castelvetrano olive/+2 compote (full cheese treatment +6)
    15
  • charcuterie, confit, cured, preserved, mostarda, our pickles
    15
  • young kale salad, shaved apple, apple cider vinaigrette, Piedmontese hazelnuts
    10
  • soup, red kuri squash, rutabaga, extra virgin olive oil
    8
  • little gem lettuce, lemon-peppercorn dressing, parmigiano-reggiano, crunchy bread
    10
  • autumn greens, aged gouda dressing, crispy quinoa, dried cranberries
    10
  • meathead hash: duck confit, guanciale, smoked potato, sweet potato, sunny egg
    14
  • our daily hash, sweet potato, cauliflower, cipollini, Yukon gold, sunny egg
    12
  • vanilla flapjacks, maple syrup, butter
    9
  • French toast, maple syrup, butter
    9
  • duck confit, sunchokes, roasted carrots, pistachio aillade
    16
  • ricotta gnocchi, Berkshire pork raga bolognese, parmigiano
    14
  • crispy chicken sandwich, house pickles chive aioli, toasted bun, frites
    14
  • mountain trout, pea shoots, lemon-hazelnut meunière
    16

Additions

  • breakfast potatoes, "that sauce"
    4
  • two eggs, soft scramble
    3
  • hickory smoked bacon
    4
  • chicken bridge sourdough toast
    3
  • polenta biologico, ridiculous amounts of parmigiano
    8
  • freshly dug potatoes, smoked, umamayo
    8

fancy day drinking

  • cava, 15 cavas naverran, brut nature, penedes, Spain
    12
  • pinot noir, '16, avaraen, vvillamette valley, oregon
    14
  • vermouth blanc, Bolin, chambery, France
    8
  • vermouth rosso, bordiga, torino, Italy
    11
  • citrus vodka punch, tito's vodka, citrus, jasmin green tea
    12
  • mimosa, naveran cava, orange juice
    8
  • bloody mary, smirnoff vodka, tomato puree, celery root, olive juice, tabasco
    9