DINNER

 

FOR THE TABLE

Sugar Snap Peas with Lemon & Peppermint    8

Bread & Housemade Cultured Butter with Raw Honey, Radishes & Sea Salt    10

Chicken Liver Mousse with Pickled Ramps & Toast    16  

                                            

SMALL PLATES

Spring Lettuces with Asparagus, Yogurt & Radishes    15

Japanese Yams with Meyer Lemon Mayo, Licorice & Pickled Serrano Peppers    15

Zucchini with Pistachio, Mint & Pickled Ramps    15

Maitake Mushrooms with Smoked Ricotta & Arugula on Toast    16

Smoked Hake with Whipped Egg, Trout Roe & Tarragon on Toast    17

Pork Belly with Rhubarb & Chive    16

Maine Peekytoe Crab with Snow Peas, Lemon & Basil    20

Strawberries, Cultured Burrata, Purslane, Mint & Saba    20

MAINS

Roasted Trumpet Royal Mushrooms with Einkorn & a Purée of Green Things    26

Cavatelli with Nettles, Smoked Egg Yolk & Parmesan    24

Swiss Chard Lasagna with Parmesan, Pine Nut & Castelveltrano Olive    26

Squid Ink Tagliatelle with Littleneck Clams, Lemon, Chili & Basil    28

Arctic Char with Yellow Eye Beans, Bok Choy & Green Garlic    28

Roasted Chicken with Cardamom & Smoked Bread Pudding    28

Sea Scallops with Three Peas, Potatoes & Peppermint    32

Beef Flat Iron with Spigarello, Salsa Verde & Fingerling Potatoes    32

                                                                   

 

                                                                             

This is a sample menu, and subject to change.