DINNER

FOR THE TABLE

Bread & Housemade Butter with Raw Honey & Radishes         10

Lemon & Parmesan Arancini with Castelvetrano Olive          10

Chicken Liver Mousse with Pickled Cippollini Onions & Habanada Peppers          18

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

Wellfleet Oysters with Snapdragon Apples, Bronze Fennel & Verjus 18

 

SMALL

Baby Kale Salad with Smoked Ricotta, Pistachio & Balsamic Vinaigrette         16 

Hiramasa Crudo with Concord Grape Ponzú & Harkurei Turnips          20

Badger Flame Beets with Labneh, Hidden Rose Apples & Za'atar          18

Maine Lobster with Persimmon & Aji Dulce Peppers          25

Roasted Pork Belly with Crème Fraîche, Caraflex Cabbage & Caviar       18

Buckwheat Cavatelli with Black Trumpet & Matsutake Mushrooms          24

 

MAIN

Swiss Chard Lasagna with Pine Nuts, Parmesan & Castelvetrano Olives        28

Pappardelle with Peekytoe Crab, Littleneck Clams, Aji Dulce Peppers & Saffron       30

Einkorn with Mushrooms, Tatsoi & a Purée of Green Things          27

Smoked Steelhead Trout with Koginut Squash, Nuts & Seeds          28

Aged Duck with Hakurei Turnip, Sunchokes, Lady Apple & Burgundy Truffles          38

Wagyu Beef with Di Ciccio Broccoli & La Ratte Potato Confit 40

 

                                                         This is a sample menu, and is subject to change