DINNER

 

FOR THE TABLE

Bread & Housemade Butter with Raw Honey & Radishes    10

Chicken Liver Mousse with Pickled Cauliflower & Cipollini on Toast    16

Lemon Pecorino Arancini with Castelvetrano Olive    10                                  

SMALL PLATES

Castelfranco Radicchio with Roasted Seckel Pear, Pine Nuts & Rosemary   16

Baby Red Russian Kale with Smoked Ricotta, Pistachios & Balsamic   16  

Beets and Burrata with Roasted Treviso & Pine Nut Brittle   22

Maitake Mushrooms with Smoked Ricotta & Arugula on Toast   16

Japanese Yams with Lemon Mayonnaise, Licorice & Pickled Fresno Peppers   16

Arctic Char Crudo with Carrots, Celeriac, Buttermilk & Trout Roe   20

MAINS

Einkorn with Maitake Mushrooms, Mustard Greens & a Purée of Green Things   25

Buckwheat Cavatelli with Butternut Squash, Brussels Sprouts & Pumpkin Seeds   25

Swiss Chard Lasagna with Pine Nuts, Parmesan & Castelvetrano Olives   26

Squid Ink Tagliatelle with Peekytoe Crab, Saffron, Lemon & Basil   27

Branzino with Roasted Cauliflower, Lemon & Boquerones   28

Poached Hake with Littleneck Clams, Broccoli & Yellow Eye Beans   32 

Roasted Chicken with Carrots, Cardamom & Smoked Bread Pudding   27

Wagyu Zabuton with Pommes Anna & Red Watercress   46

 

 

                                                                   

 

                                                                             

This is a sample menu, and subject to change.