FRIDAY, DECEMBER 14th, 2018

Our menu changes a little bit every day, noticeably week to week, and completely month to month.

FIRSTS

Carpaccio - thinly shaved beef sirloin, fried fennel, parsley aioli, pecorino [12]

Oyster Bar - eight oysters on the half shell with kimchi and prosecco granita [16]

Salad - baby kale, crispy pumpkin, toasted pepitas, goat cheese, fig-mustard vinaigrette [13]

Vegetable Board - turnip hashbrown, fennel salad, turnip top pesto, potato crostata, celery salad, grilled carrots, pepper jelly beets, deviled egg, spicy daikon [20]

PASTAS

Black Spaghetti, chopped shrimp, lump crab, saffron brodetto, garlicky breadcrumbs, arugula, chili oil [28]

Ricotta Gnocchi, braised beef shank ragu, celery, golden raisins, breadcrumbs, red wine syrup [27]

Butternut Squash Ravioli, dino kale, sage, toasted pumpkin seeds, goat cheese, breadcrumbs [27]

Chestnut Tagliatelle, fermented butter, oyster, shiitake, and lion’s mane mushrooms, arugula, parmesan, breadcrumbs [27]

MEAT

Grilled Pork Shoulder, potato cazilli, seared toscano kale, garlic aioli, roasted icicle turnips [32]

Pan Seared Red Drum, fennel risotto, garlic brodetto, pickled watermelon radishes, radish micros, crispy fennel [32]

DESSERTS

Cookie plate- Potted chocolate with almond biscotti, Lemon-poppyseed panna cotta, Spiced chocolate marshmallow, Peanut butter-dark chocolate crostata, Chai ice cream, Bonet custard, Blueberry cream bavarian biscuit [15]