SATURDAY, JUNE 24nd, 2017

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

FIRSTS

Bruschetta: sandy creek cheese, chanterelle mushrooms, rosè syrup, pea shoots [12]

Salad with Heirloom tomatoes, grilled bread, cucumbers, cheese, mixed herbs, red wine vinaigrette [12]

Chilled cucumber soup, crab, mixed herbs, potatoes, peaches [13]

Carpaccio: roasted pork, grilled crispy fennel, roasted corn, elote dressing, mizuna, little tomatoes [11]

Vegetable board: snow peas in pesto, grilled carrots, gingered beets, fennel salad, whipped goat cheese, celery salad, cucumber salad, green tomatoes, deviled egg [18]

PASTAS

Goat cheese cappelletti, garlic butter, sunny egg, grilled leeks, onion syrup, chives, chive blossom, breadcrumbs [27]

Farfalle, pulled pork, mustard butter, shiitake mushrooms, mizuna, parmesan, breadcrumbs [26}

Black Pappardelle, grilled swordfish, tomato butter, basil, mint, arugula, bacon, orange powder [27]

Chitarra, zucchini strings, chopped shrimp, lemon basil, tomato, mizuna, breadcrumbs [27]

Garganelli, rabbit ragu in tomato sugo, eggplant, fried bread, mizuna, basil, breadcrumbs, ricotta salata [27]

MEATS

Grilled Pork Shoulder, onion glaze, ghiaia pasta salad with corn, little tomatoes, cucumber, arugula, basil aioli dressing, crispy onions [32]

Grilled Black Drum, corn mash, prosciutto, eggplant mash agridolce, dried sungolds, crispy okra, grilled red onions [32]

DESSERTS

Strawberry panna cotta, lavender moscato, cornmeal biscuit crumb [8]

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

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