DINNER

 

FOR THE TABLE

Bread & Housemade Butter with Raw Honey & Radishes    10

Chicken Liver Mousse with Pickled Cauliflower & Toast    16

Lemon Pecorino Arancini with Castelvetrano Olive    10                                  

SMALL PLATES

Cauliflower Soup with Sunchokes & Brussels Sprouts    16

Castelfranco Radicchio with Seckel Pear, Pine Nuts & Rosemary    16

Baby Red Russian Kale with Smoked Ricotta, Pistachios & Balsamic    17

Golden Beet Salad with Oro Blanco, Roasted Treviso, Cashew & Oat Crackers    17

Japanese Yams with Meyer Lemon Mayonnaise, Licorice & Pickled Peppers    15

Maitake Mushrooms with Smoked Ricotta & Arugula on Toast    16

Smoked Trout & Its Roe with Apples & Brioche    18

MAINS

Einkorn with Maitake Mushrooms, Tatsoi & a Purée of Green Things    26

Buckwheat Cavatelli with Butternut Squash, Spigarello & Pumpkin Seeds    25

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

Squid Ink Spaghetti with Ruby Red Shrimp, Saffron & Brussels Sprouts    27

Roasted Branzino with Cauliflower, Lemon & Boquerones    28

Aged Duck Breast & Leg Confit with Parsnips, Prunes & Red Wine    36

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

 

 

                                                                   

 

                                                                             

This is a sample menu, and subject to change.