FRIDAY, SEPTEMBER 22nd, 2017

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

FIRSTS

Salad: Salinova, apple cider vinegar, goat cheese crumbles, toasted pumpkin seeds [11]

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

Smoked Clams, green tomato brodetto, cowpeas, sausage, radishes, grilled bread [14]

Carpaccio: Thin sliced beef sirloin, twice fried potatoes, bagna cauda aioli, arugula, parmesan [12]

Vegetable board: flash fried pepper, grilled okra, gingered beets, figs and vincotto, smokey eggplant mash, fried green tomato, radish salad, fermented turnips, marinated tomatoes [20]

PASTAS

Goat cheese gnocchi, beet top tempura, sunny egg, grilled leeks, onion jam, oyster mushrooms, chive flowers, [26]

Garganelli, "naked" pork sausage, marinated sweet peppers, simmered tomatoes, arugula, goat cheese crumbles, breadcrumbs [27]

Butterbean Agnolotti, braised rabbit en sugo, cream, shiitake mushrooms, blueberry syrup, pea shoots [27]

Chitarra, pork brodo, poached egg, shrimp polpette, fermented butter, mushrooms, arugula, fermented turnips, scallions [27]

Tagliatelle, butternut squash butter, sage, brown butter, pumpkin seeds, pumpkin oil, parmesan, prosciutto [26]

MEATS

Grilled Pork Chop, toasted potato gnocchi in pesto, roasted turnips, breadcrumbs, parmesan [30]

Grilled Striped Bass, corn risotto, prosciutto, eggplant mash agrodolce, crispy okra, grilled red onions [32]

DESSERTS

Paw Paw 'horchata' icee, pizelle cookie, whipped cream [8] . . .  with rum [11]

Peanut butter whip, crushed chocolate cookies, mint, orange-chocolate sauce [8]

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