Daily Menu

Saturday, December 8, 2018

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
  • Selection of Four Cheeses, Crostini, Today's Fruit
    15
  • Charcuterie, Confit, Cured, Preserved, Mustard, Our Pickles
    15
  • Pea Shoots, Shaved Apple, Apple Cider Vinaigrette, Hazelnut
    10
  • Little Gem Lettuce, Lemon Peppercorn Dressing, Parmigiano, Crunchy Bread
    10
  • Autumn Greens, Aged Sherry Vinaigrette, Dried Cranberry, Crispy Quinoa
    10
  • Soup, Parsnip, Celery Root, Fried Brussels sprouts, Potato Chip
    10
  • Broccolini, Whipped Ricotta, Esplette Honey, Pangrattato
    12
  • Duck Fat Potatoes, Umamayo
    8
  • Dirt Candy, Pistachio Aillade
    8
  • Polenta Biologico, Ridiculous Amounts of Parmigiano-Reggiano
    8

Lunch Main Courses

  • Agnolotti, Sweet Potato, Brown Butter, Sage, Hazelnuts, Parmigiano
    14
  • Ricotta Gnocchi, Cacio E Pepe
    14
  • Tagliatelle, Whipped Ricotta, Lemon, Egg Yolk, Parmigiano
    14
  • Spaghetti Alla Chitarra, Guanciale, Cauliflower, Golden Raisins, Crushed Red Pepper
    14
  • Mountain Trout, Pea Shoots, Lemon Hazelnut Meunière, Fines Herbes
    17
  • Crispy Chicken Sandwich, Brioche Bun, Our Pickles, Chive Aioli, Frites
    14
  • Chicken Breast "Al Mattone", Celery Root, Bunshimiji Mushrooms, Chicken Jus
    17
  • Duck Confit, Salsify, Cauliflower, Tomato Conserva, Aged Balsamic
    16
  • Pamlico Flounder, Rutabaga, Farro Salad, Cippolini Onion, Braised Leek Butter
    19
  • Oakburger, Double Patty, Cheddar, Le Sauce, Toasted Brioche Bun, House Pickles, Frites
    14

Lunch Prix Fixe

Dinner

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Dinner First Courses

  • Deviled Eggs, Applewood Bacon Jam
    8
  • Chickpea Panisses, Lemon Aioli
    8
  • Risotto Fritters, Chive Aioli
    8
  • This Evening's Selection of Artisan Cheeses, Today's Fruit & Crostini
    15
  • Charcuterie, Confit, Cured, Preserved, Mustard, Our Pickles
    15
  • Kale Caesar, Parmigiano Lemon-Peppercorn Dressing, Crunchy Bread
    10
  • Autumn Lettuce, Crispy Quinoa, 24-month Gouda Dressing, Dried Cranberries
    10
  • arugula, shaved cremini mushroom, Sicilian lemon oil, balsamic, parmigiano-reggiano
    10
  • rappahanock oysters, crispy, old bayoli, pea shoots
    14
  • Beets, Roasted Chioggia Beets, Beet Pickle, Goat Cheese, Sunflower, Pistachio
    10
  • 1/2 Tagliatelle, Lemon, Whipped Ricotta, Egg Yolk, Parmigiano
    14
  • 1/2 Agnolotti, Hernandez Sweet Potato, Sage, Parmesan Cream, Hazelnuts
    14
  • 1/2 Spaghetti alla Chitarra, Cauliflower, Pine Nut, Guanciale, Parmigiano
    14
  • 1/2 Ricotta Gnocchi, Cacio e Pepe
    14
  • Smoked Duck Fat Potatoes, Umamayo
    8
  • Polenta Biologico, Ridiculous Amounts of Parmigiano-Reggiano
    8
  • Dirt Candy, Pistachio Aillade
    8

Dinner Second Courses

  • Ricotta Gnocchi, Cacio e Pepe
    24
  • Spaghetti alla Chitarra, Cauliflower, Pine Nut, Guanciale, Parmigiano
    24
  • Agnolotti, Hernandez Sweet Potato, Sage, Parmesan Cream, Hazelnuts
    24
  • Tagliatelle, Lemon, Whipped Ricotta, Egg Yolk, Parmigiano
    24
  • NY Strip Steak, Jerusalem artichoke, Baby Kale, Pinenut Coulis, Red Wine Sauce
    29
  • Striped Bass, Royal Trumpet Mushrooms, Sweet Potato-Ginger Coulis, Harukei Turnips, Matsutake Shoyu
    27
  • Chicken al Mattone, Beet Infused Farro "Risotto", Arugula, Chicken Jus
    24
  • Mountain Trout, Duck Fat Potatoes, Verjus Apples, Creme Fraiche, Grain Mustard
    26
  • Dayboat Scallops, Salt Roasted Rutabaga, Toasted Pistachio, Lemon-Brown Butter
    28

Dinner Prix Fixe

Chef's Spontaneous Tasting Menu $68/pp

Vegetarian or Vegan Tasting Menu $58/pp

Wine Pairings $38/pp

 

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