DINNER

FOR THE TABLE

Bread & Housemade Butter with Raw Honey & Radishes

Lemon Pecorino Arancini with Castelvetrano Olive

Chicken Liver Mousse with Hay-Roasted Grapes, Pickles & Toast

 

SMALL

Diver Scallop Crudo with SnapDragon Apple & Kohlrabi

Beet Salad with Roasted Treviso, Cashew & Cardamom Brittle

Baby Red Russian Kale with Smoked Ricotta, Pistachio & Balsamic

Japanese Yams with Meyer Lemon Mayonnaise, Licorice & Pickled Peppers

Castelfranco Radicchio with Roasted Seckel Pear, Pine Nuts & Rosemary

Roasted Cauliflower & Romanesco with Lemon, Chili & Bottarga       

 

MAIN

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

Squid Ink Fazzoletti with Littleneck Clams, Bouchot Mussels, Saffron & Chili

Swiss Chard Lasagna with Pine Nuts, Parmesan & Castelveltrano Olives

Fluke with Celeriac, Bergamot & Pistachio

Beef Flat Iron with La Ratte Potatoes, Di Ciccio Broccoli & Cipollini Onion

Duck Breast & Leg Confit with Carrots, Cardamom & Smoked Bread Pudding  

                                                                                                       

     This is a sample menu, and is subject to change