- * Please note the menu changes often. This is only a sample menu.
- Soup:
- 8 Black lentil, ham hock & chive
- Greens:
- 8 Mixed greens
- 9 Beets & Ginger, arugula, granny smith & tarragon
- 10 Snap pea, buttered radish, mache & ricotta salata
- 12 Taxi tomato, feta, garlic croutons & arugula
- Small Plates:
- 14 Butcher’s plate
- 11 Potato gnocchi, prosciutto & oyster mushrooms
- 13 Grilled calamari, quinoa, romesco & radish
- 10 Chicken liver mousse, prunes, shallot & toast
- 10 Local asparagus & an impossible egg
- 10 Grilled sardines, green beans & salsa verde
- 11 Crispy Squash blossoms & curried chick peas
- 8 Salt cod fritters, smoked paprika aioli
- Sides:
- French fries
- Fingerlings
- Braised Greens
- Vegetable medley
- Tastings:
- 70 Chef's tasting menu
- 30 Wine pairings
- Main Courses:
- Pasta:
- 17 House made cavatelli, fennel sausage & herbed ricotta
- 18 Steamer clams, couscous, chorizo, sherry & garlic scapes
- 16 Fettucini, morels, green garlic & ricotta salata
- Fish:
- 24 King salmon, leeks, peas, ramps & green garlic
- 21 Skate, baby bok choy, sunchokes, carrot & pickled ginger
- Meat:
- 28 Hanger steak, fingerling potatoes, valdeon & red wine
- 24 Chicken breast, Toulouse sausage morels & asparagus
- Veg:
- 15 Zucchini ribbons, pipperade, ricotta salata & pepitas
