SATURDAY, NOVEMBER 18th, 2017

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

FIRSTS

Baby kale, crispy butternut, fig-mustard vinaigrette, goat cheese crumbles [12]

Turnip soup, crispy turnip tops, fermented turnips [10]

Oak Leaf Lettuce, grilled radicchio, chopped egg, vincotto, dill aioli, anchovy oil, pecorino [12]

Carpaccio: Thin sliced beef sirloin, horseradish cream, arugula, fried fennel, pecorino [13]

Vegetable board: marinated peppers, fennel salad, gingered beets, grilled carrots, butterbean mash, spicy daikon, radish salad, horseradish potato chips, marinated sweet potato [20]

PASTAS

Goat cheese tortelloni, honey butter, roasted turnips, spinach, dried apples, pecans, breadcrumbs [26]

Farfalle, pulled pork shoulder, shiitake mushrooms, arugula, mustard butter, parmesan, breadcrumbs [27]

Butternut squash ravioli, charred kale butter, prosciutto, pumpkin seeds, pumpkin oil, brown butter, parmesan, breadcrumbs [28]

Maltagliati, duck polpette, egg white 'drop soup', oyster mushrooms, scallions, parmesan, parsley, breadcrumb-cracklings [28]

Chitarra, chopped shrimp-hot pepper mash, garlic oil, breadcrumbs, saffron brodetto, arugula [26]

MEATS

Grilled Pork Chop, saffron-ricotta gnocchi, scallion-parsley mash, saffron-fennel butter, fried fennel [30]

Grilled Black Drum, orecchiette, broccoli mash, white beans, saffron brodetto, crispy broccoli, candied lemons, dried tomatoes [32]

DESSERTS

Bonet custard, caramel, crushed macaroons [6]

Warm chocolate pecan pie, cayenne pepper ice cream [8]

Chocolate-pecan biscotti, coffee or 2 oz. Vin Santo [5/15]