Dinner Menu

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Vegan and vegetarian options available

winter
to begin, together

Sourdough and Cornbread 9
French butter, sea salt

a breeze

Tuna tartare 25
saffron aioli, sumac, mandarin orange

Hamachi crudo 23
celery root, red pepper, urfa biber aioli, bronze fennel

Smoked oysters 28
chermoula, creme fraiche, panisses

a touch of sun

Anchovies & sherry butter 25
tomato powder, basil, bruschetta

Chicken liver mousse 22
strawberry -hibiscus jam, fried pistachios, brioche

Lettuces, blackberries & fennel 19
champagne-dijon vinaigrette, fromage blanc, brown butter croutons

Gazpacho due colori 17
toasted parmgiano ice cream, crispy basil

Heirloom carrots
spice roasted, mint salsa verde, sorrel

Crispy vegetables 21
tempura, artichokes, haricot vert, maitakes, cauliflower, bergamot, black garlic sabayon

to spoon and twirl

Linguine & clams 41
prawns, poached garlic, Calabrian chilies, herb-almond pesto

Tagliatelle with rabbit 39
taggiasca olives, sofrito, juniper, herbs

Risotto cacio e pepe 37

Smoked mushroom tortellini 38
chive butter, spiced broth, lemon oil, verbena powder

a fulfillment
Snapper 45
grilled, squash-berbere sauce, fennel, apples, fennel pollen

Roast Chicken 39
black truffle, kale, cider shallots, marsala-peppercorn jus

Steelhead Trout 42
black-eyed peas, potatoes, butter lettuce, ginger beure blanc, caviar

Smoked lamb shank 43
polenta verde, picholine olives, poached apricots

Duck breast 52
spiced & cured, turnips, fermented blackberry reduction

a grounding cold smoked, prime grade

Ribeye, bone-in 89

Petite Filet 59

--Madeira-porcini mushroom jus, smoked mushrooms, pomme purée