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

 

SMALL

Diver Scallop Crudo with Verjus, SnapDragon Apple & Ice Plant  22

Beet Salad with Roasted Treviso, Cashew & Cardamom Brittle 18

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

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

Castelfranco Radicchio with Roasted Seckel Pear, Pine Nuts & Rosemary 18

Roasted Cauliflower & Romanesco with Lemon, Chili & Boquerones 20       

 

MAIN

Einkorn with Maitake Mushrooms, Tatsoi & a Purée of Green Things 32                     

Squid Ink Fazzoletti with Saffron, Clams, Mussels & Jonah Crab  36

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

Roasted Tilefish with Turnips, Day Lily Shoots, Yellow Eye Beans & Pistachio 36

Beef Flat Iron with Fingerling Potatoes, Cipollini Onions & Sprouting Broccoli  42

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

                                                                                                       

     This is a sample menu, and is subject to change