Dinner Menu

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Vegan and vegetarian options available

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

Hamachi crudo 23
celery root, red pepper, urfa biber aioli, bronze fennel

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

Smoked oysters 28
chermoula, creme 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

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
grilled, squash-berbere sauce, fennel, apples, fennel pollen

Roast Chicken 39
black truffle, kale, cider shallots, marsala-peppercorn jus

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

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

Duck breast 52
spiced & cured, turnips, fermented blackberry reduction

a grounding cold smoked, prime grade, bone-in

NY Strip 83

Ribeye 89

Filet 85

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