Saturday, February 18, 2017

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


Beef sirloin carpaccio, arugula, horseradish cream, fried oysters [13]

Bruschetta: grilled bread, Cottonbell cheese, beets in blackberry vinegar, fried leeks, 'field hay' cream [11]

Daikon 'spaghetti' alla carbonara: egg sauce, claytonia, pancetta, breadcrumbs, parmesan [10]

Egg curd-brown rice risotto, fermented radish juice, chopped shrimp, puffed sorghum, goose cracklins, scallions, chili oil [13]

Tender lettuce greens, buttermilk-yuzucello dressing, sweet potato chips, gouda, watermelon radishes [12]

Steamed buns, fried mortadella, whole grain mustard, bread and butter pickles [11]


Hand-rolled pici noodles, braised pork ragu, oyster mushrooms, little carrots, wilted spinach, parmesan [28]

Goat cheese tortelloni, bacon butter, crispy sweet potato, kale, burnt lemon syrup, breadcrumbs [27]

Black chitarra, chopped shrimp, smoked clams, squid 'noodles', chili oil, saffron brodetto, arugula, breadcrumbs [27]

Pumpkin-amaretto filled ravioli, wilted spinach, espresso, pumpkin oil, spiced pumpkin seeds, honey, parmesan [27]


Onion jam glazed pork shank, buttered 'rice polenta', charred kale, anchovy-chili oil, pickled radishes [32]

Grilled fish, steamed clams, orecchiette in broccoli-anchovy mash, crispy broccoli leaves, dried tomatoes, garlic brodetto, parsley [30]


Bonet custard, caramel, crushed amaretti [6]

Chocolate polenta cake, chai ice cream, warm chocolate, crushed peanut brittle [8]