DINNER

FOR THE TABLE

Bread & Housemade Butter with Raw Honey & Radishes

Lemon Pecorino Arancini with Castelvetrano Olive

Chicken Liver Mousse with Sour Cherries & Toast

Shishito & Jimmy Nardello Peppers with Lemon and Sea Salt

 

SMALL

Baby Kale Salad with Smoked Ricotta, Pistachio & Balsamic

Badger Flame Beets with Roasted Treviso, Cashew & Oat Cracker

Castelfranco Radicchio with Seckel Pear, Pine Nuts & Rosemary

Japanese Yams with Meyer Lemon Mayonnaise, Licorice & Pickled Peppers

Pork Belly with Caraflax Cabbage, Hackleback Caviar & Crème Fraîche

Steelhead Trout Tartare with Asian Pear, Parsley & Finger Limes

 

MAIN

Einkorn with Maitake Mushrooms, Tatsoi & a Purée of Green Things

Roasted Porgy with Cauliflower, Lemon & Boquerones                     

Squid Ink Spaghetti with Ruby Red Shrimp & Habanada Peppers

Swiss Chard Lasagna with Pine Nuts, Parmesan & Castelveltrano Olives

Roasted Squid with Heirloom Polenta, Brussels Sprouts & Guanciale

Aged Duck with Carrots, Cardamom & Smoked Bread Pudding

Beef Flat Iron with Pinto Potatoes, Bloomsdale Spinach, Onions & Whey

 

                                                                   

                                                                              

This is a sample menu, and subject to chang2