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

Cauliflower Soup with Trout Roe & Apples    14

Baby Lacinato 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

Purple Yams with Meyer Lemon Mayonnaise, Licorice & Pickled Fresno Peppers    15

Smoked Trout with GoldRush Apple, Buttermilk & Sorrel    19

MAINS

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

Bay Scallops with Einkorn, Honshimeji Mushrooms & a Purée of Green Things    36

Poached Hake with Bouchot Mussels, Broccoli & Hakurei Turnips    32

Roasted Chicken with Carrots, Cardamom & Parisienne Gnocchi    30

Smoked Beef Short Rib with Fingerling Potatoes, Spinach & Onions    38

 

 

                                                                   

 

                                                                             

This is a sample menu, and subject to change.