Saturday, January 21, 2016

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


Beef carpaccio, red frill, parsley-garlic aioli, shaved fennel, lemon vinaigrette, feta [12]

Toasted gnocchetti, cream steeped with field hay, sunny egg, oyster mushrooms, crushed peanut biscotti, blackberry vinegar [11]

Daikon 'spaghetti' alla carbonara: egg sauce, claytonia, pancetta, breadcrumbs, parmesan [10]

Rice grits, poached egg, roasted Romanesco and porchetta, fermented radish juice, chili oil [13]

Tender lettuce greens, gouda, red wine vinegar, crispy pumpkin, beet chips, pumpkin seeds [12]

Carrot corndogs with kimchi mayonnaise [12]


Toasted russet potato gnocchi, pork Bolognese, oyster mushrooms, little carrots, wilted spinach, parmesan [28]

Maltagliati, roasted goose polpette, egg white stracciatella, napa cabbage, scallions, oyster mushrooms, breadcrumbs [27]

Black chitarra, chopped shrimp, smoked clams, squid 'noodles', chili oil, saffron brodetto, arugula, breadcrumbs [28]

Pumpkin-amaretto filled ravioli, wilted spinach, espresso, pumpkin oil, spiced pumpkin seeds, honey, goat cheese [27]


Onion jam glazed pork shank, crispy gailan 'broccoli', rutabaga hashbrown, anchovy-chili oil, parsley-garlic aioli, fermented radishes [34]

Grilled Dogfish, fried oysters, steamed clams, creamed turnip brodetto, bacon, turnip top gnudi, fermented turnips [32]


Warm pannetone bread pudding, cinnamon ice cream, honey, vanilla cream [8]

Chocolate polenta cake, chai ice cream, warm chocolate, crushed peanut brittle [8]