Shishito Peppers with Shiso & Sea Salt    10

Bread & Housemade Butter with Raw Honey & Radishes    10

Chicken Liver Mousse with Pickled Cipollini, Pears & Toast    16                                    


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

Red Garnet Yams with Lemon Mayonnaise, Licorice & Pickled Fresno Peppers    15

Maitake Mushrooms with Smoked Ricotta & Arugula on Toast    16

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

Brook Trout Crudo with Concord Grapes, Buttermilk & Napa Cabbage    18

Beet Salad with Cultured Burrata, Roasted Treviso & Pine Nut Brittle    20

Beef Tartare with Red Pear, Radishes & Smoked Yolk    17

Pork Belly with Caraflax Cabbage, Apples, Crème Fraîche & Caviar    24


Einkorn with Maitake Mushrooms & a Purée of Green Things    25

Buckwheat Cavatelli with Honeynut Squash, Puntarella & Pumpkin Seeds    24

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

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

Rack of Pork with Carrots, Sunchokes & Brussels Sprouts     30

Branzino with Roasted Cauliflower, Boquerones & Lemon    28

Poached Bluefish with Littleneck Clams, Broccoli & Yellow Eye Beans    30

Beef Flatiron with Pommes Anna, Onions & Rainbow Chard    35




This is a sample menu, and subject to change.