DINNER

 

FOR THE TABLE

Bread & Housemade Cultured Butter with Raw Honey, Radishes & Sea Salt    13

Chicken Liver Mousse with Pickled Ramps & Toast    18   

                                            

SMALL PLATES

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

Cauliflower Soup with Brussels Sprouts, Sunchokes & American Caviar    16

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

Grilled Squid with Puntarella, Parsley & Meyer Lemon    16

Roasted Maitake Mushrooms with Smoked Ricotta & Arugula on Toast    15

Cured Arctic Char with Cara Cara Orange, Smoked Egg Yolk & Trout Roe    18

Roasted Cauliflower & Romanesco with Lemon, Chili & Bottarga    18

Pork Belly with Honey Crisp Apples & Caraflex Cabbage    18

Forono Beets with Cultured Burrata, Basil & Pumpkin Seed Brittle    20

MAINS

Cavatelli with DiCicco Broccoli, Parmesan & Smoked Yolk    25

Squid Ink Tagliatelle with Shrimp, Brussels Sprouts, Basil, Lemon & Chili    26

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

Roasted Branzino with Saffron, Bouchot Mussels & Hakurei Turnips     28

Bay Scallops & Snails with Einkorn, Black Trumpet Mushrooms & Green Things   32

Pork Shoulder with Yellow Eye Beans, Brussels Sprouts, Kabocha Squash & Guanciale    32

Roasted Chicken with Smoked Bread Pudding, Carrots & Cardamom    28            

Waygu Beef Zabuton with Rösti Potatoes, Lemon, Saba & Spigarello    40

                                                                   

 

                                                                             

This is a sample menu, and subject to change.