DINNER

FOR THE TABLE

Bread & Housemade Butter with Raw Honey & Radishes  10

Lemon Pecorino Arancini with Castelvetrano Olive 12

Chicken Liver Mousse with Hay-Roasted Grapes, Pickles & Toast 20

Japanese Yams with Meyer Lemon Mayonnaise, Licorice & Pickled Peppers 17

 

SMALL

Belgium Endive with Pickled Sour Cherries & Walnuts  18

Fluke Crudo with Almonds, Fennel & Purslane   20

Baby Red Russian Kale with Smoked Ricotta, Pistachio & Balsamic   18

Beet Salad with Lavender, Pickled Green Blueberries & Rye  18

Asparagus Salad with Radishes, Miner’s Lettuce & Whipped Egg   20  

Ramp Spaghetti with English Peas & Morel Mushrooms   22      

 

MAIN

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

Squid Ink Fazzoletti with Saffron, Bouchot Mussels, Clams & Chili  36

Roasted Tilefish with Fava Beans, Pistachio & Hakurei Turnips   36

Beef Coulotte with Fingerling Potatoes, Cipollini Onions & Wild Nettles   42

Duck Breast & Leg Confit with Carrots, Cardamom & Smoked Bread Pudding   44

                                                                                                       

     This is a sample menu, and is subject to change