SATURDAY, JANUARY 19th, 2019

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

FIRSTS

Oyster Bar - eight or thirteen Savage Inlet oysters on the half shell with kimchi and prosecco granita [16/24]

Salad - spinach, stracetti di manzo, chopped egg, vincotto, pecorino [12]

Carpaccio - thinly shaved beef sirloin, sunny egg, arugula, parsley aioli, pecorino [13]

Vegetable Board - nine curated vegetables from the Earth [20]

PASTAS

Ricotta Gnocchi, braised beef shank ragu, celery, golden raisins, breadcrumbs, red wine syrup [27]

Black Garganelli, chopped shrimp, lump crab, saffron butter, arugula, chili oil [28]

Butternut Squash Ravioli, spinach, spiced pumpkin seeds, pumpkin oil, ground coffee [27]

Goat Cheese Tortelloni, crispy pumpkin, kale, honey butter, pepitas [27]

Bucatini, pork bolognaise, charred kale, fermented turnips, parmesan [27]

MEAT

Grilled Pork Butt, onion glaze, rutabaga hash brown, grilled radicchio, lettuce, parmesan, anchovy [32]

DESSERTS

Chocolate Chess Pie - orange whipped cream, candied pecans [9]

Panettone Bread Pudding - creme anglaise, chai ice cream [9]

Cinnamon or Lavender Ice Cream [6]