DINNER

FOR THE TABLE

Bread & Housemade Butter with Raw Honey & Radishes 10

Lemon & Parmesan Arancini with Castelvetrano Olive 10

Chicken Liver Mousse with Pickled Habanada Peppers & Miche 16

Japanese Yams with Meyer Lemon Mayonnaise, Licorice & Pickled Peppers 16 

SMALL

Little Gems Lettuce with Summer Squash, Buttermilk & Lime 15 

Hirasama Crudo with Italian Plums & Lime        18

Sungold Tomatoes & Stracciatella with Purslane & Grilled Bread    20

Green Garlic Cavatelli with Spigarello & Shaved Lardo    18

Roasted Maitake Mushrooms with Emmer, Arugula & a Purée of Green Things    20

 MAIN

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

Pappardelle with Peekytoe Crab, Littleneck Clams, Shishitos & Saffron                 32

Steelhead Trout with Early Banana Squash, Nuts & Seeds    30

Roasted Chicken with Sweet Corn, Sungold Tomato & Chanterelles  30

Rack of Pork with Summer Beans & Grenada Peppers        36

Wagyu Beef Short Rib with Smoked Marrow & Japanese Eggplant    42

                                                                                                       

     This is a sample menu, and is subject to change