SATURDAY, OCTOBER 19th, 2018

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

FIRSTS

Carpaccio - thinly sliced beef sirloin, fried green tomatoes, garlic aioli, microgreens, pecorino [13]

Salad - lettuce, grilled radicchio, anchovy, dill aioli, chopped egg, pecorino, vincotto [12]

The Oyster Bar - eight oysters on the half shell, kimchi, prosecco granita [16]

Carta di Musica - arugula pesto, cheese sauce, fried pig ears, lemon marmalade, elderberry syrup [16]

Vegetable Board - fried green tomatoes, fennel-apple salad, spicy cucumber salad, yellow beans, v8, black eyed pea cake, marinated squash, deviled egg, spigariello and lemon [20]

PASTAS

Chitarra, duck meatballs, carbonara, arugula, roasted sweet red peppers, pecorino, duck cracklins, breadcrumbs [29]

Black Pappardelle, chopped shrimp, lump crab, squid, saffron brodetto, tomato, arugula, chili oil [28]

Garganelli, tomato-pork sugo and cotenne, arugula, parmesan, oyster mushrooms, breadcrumbs [27]

Tagliatelle, butternut squash, winter squash butter, sage, spiced pumpkin seeds, mushrooms, spinach, breadcrumbs, parmesan [28]

MEAT

Grilled Pork Shoulder, onion glaze, buttered polenta, charred kale with lemon, anchovy, and parmesan [32]

Pan Seared Convict Fish, tomato-saffron steamed rice, green tomato brodetto, crispy okra, red peppers, shrimp powder, bottarga, parsley aioli [32]

DESSERTS

Cookie plate- Potted chocolate with almond biscotti, Lemon-poppyseed panna cotta, Wedding cookie, double chocolate cookie, poached apples with caramel, peanut butter crostata, chestnut bavarian biscuit [15]