WEDNESDAY, DECEMBER 13th, 2017

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

FIRSTS

Salad: Grilled radicchio, chopped egg, lemon-parmesan dressing, smoked fish, 'everything' crumbs [12]

Turnip soup, fried oysters, fermented turnips [12]

'Black bean mapo', agrodolce pork sauce, chili oil, steamed rice [13]

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, sauteed apples, pecans, breadcrumbs [18/26]

Farfalle, pulled pork shoulder, oyster mushrooms, arugula, mustard butter, parmesan, breadcrumbs [18/27]

Butternut squash ravioli, charred kale butter, ground coffee, pumpkin seeds, pumpkin oil, brown butter, parmesan, crushed macaroons [18/27]

Maltagliati, duck polpette, egg white 'drop soup', shiitake mushrooms, scallions, parmesan, parsley, breadcrumb-cracklings [18/28]

Chitarra, chopped shrimp-hot pepper mash, garlic oil, breadcrumbs, saffron brodetto, mizuna [18/26]

MEATS

Braised Pork Shank, sorghum-sugo glaze, buttered chestnut polenta, roasted gailan [32]

Grilled Red Porgy, horseradish risotto, roasted romanesco, gremolata jam, watermelon radishes, crispy fennel [32]

DESSERTS

Pannetonne, warm bread pudding, creme anglaise, Cinnamon ice cream [9]

Potted chocolate, acorn biscotti, toasted marshmallow fluff [8]

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