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

Fried Coppa di Testa with Carrots & Black Garlic    16

Chicken Liver Mousse with Pickled Cipollini Onions & Toast    18   



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

Cauliflower Soup with Brussels Sprouts & Sunchokes    15

Smoked Trout with Whipped Egg & Tarragon on Toast    16

Pink Lettuce with Roasted D'Anjou Pear, Pine Nuts & Rosemary    16

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

Grass-Fed Beef Tartare with Watermelon Radish, Smoked Yolk & Caraway Toast    17

Roasted Maitake Mushrooms with Sunchokes, Tardivo & Slow Egg    17

Roasted Cauliflower & Romanesco with Lemon & Bottarga    18

Beet Salad with Cultured Burrata, Basil & Pumpkin Seed Brittle    20


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

Cavatelli with Duck Confit, Brussels Sprouts, Red Wine & Celery Root    26

Squid Ink Tagliatelle with Gulf Shrimp, Lemon, Chili & Basil    28

Roasted Chicken with Smoked Bread Pudding, Carrots & Cardamom    28

Black Bass with Littleneck Clams, Fingerling Potatoes, Turnips, Salsify & Saffron    30

Sea Scallops with Einkorn, Roasted Mushrooms, Tatsoi & a Purée of Green Things    32

Rack of Pork with 12 Hour Polenta, Tardivo, Cara Cara Orange & Pistachio    32

Beef Flat Iron with Rösti Potatoes, Lemon, Saba & Spigarello    34




This is a sample menu, and subject to change.