Dinner Menu

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early autumn
to begin, together

Sourdough and Cornbread 9
French butter, sea salt

a breeze

Snapper & Tuna tartare 25
saffron aioli, sumac, pickled field peas

Scallop crudo 27
melon, bronze fennel, lemon oil, lemon balm

Fluke crudo 23
grapes, radish, basil, cucumber juice, chili oil, lemon

Smoked Oysters 28
chermoula, créme fraiche, panisses

a touch of sun

Anchovies & sherry butter 25
tomato powder, basil, bruschetta

Chicken liver mousse 22
strawberry -hibiscus jam, fried pistachios, brioche

Lettuces, blackberries & fennel 19
champagne-dijon vinaigrette, fromage blanc, brown butter croutons

Gazpacho due colori 17
toasted parmgiano ice cream, crispy basil

Charred Persian cucumbers 21
pistachio-chili butter, mint, tahini, pumpkin seed oil

Snapper & Tuna Tartare
saffron aioli, sumac, pickled field peas

to spoon and twirl

Linguine & clams 41
prawns, poached garlic, Calabrian chilies, herb-almond pesto

Tagliatelle with rabbit 39
taggiasca olives, sofrito, juniper, herbs

Risotto cacio e pepe 37

Ricotta gnocchi with crab 42
fennel pollen butter, apple froth, chervil

a fulfillment
Snapper 45
green romesco, preserved tomatoes, avocado, petite herbs

Halibut 49
fermented field peas, butter lettuce, ginger beurre blanc, caviar

Smoked lamb shank 43
polenta verde, picholine olives, poached apricots

Duck breast 52
spiced and cured, Tokyo turnips, fermented blackberry reduction

a grounding
NY Strip 83

Ribeye 89

Filet 85

--Madeira-porcini mushroom jus, smoked mushrooms, pomme purée