02 20 16

January 4th, 2019

ISLAND CREEK OYSTERS - 18/36
mignonette, lemon

SALUMI - 25
fiocco, duck speck, bresaola, ciccioli, fuet,
leek ash-porcini salami, calabrese, nduja, pickles, mustards, focaccia

(v) DANIELLE’S POTATO FOCACCIA - 7
whipped lardo, roasted elephant garlic, pecorino romano

BEEF TARTARE - 14
pickled jalapeño, oyster aioli, black garlic, shallot,
cured egg yolk, malt vinegar chips, butter lettuce

(v) SWEET ONION AND BRIOCHE SOUP - 10
Tomme de Savoie, sherry, thyme

(v) ARTICHOKE - 10
sunflower, apple cider,
brined carnival squash, vegetable ash

TORTELLINI en BROTO - 13/26
duck confit, pecorino, black pepper

(v) PORCINI TAGLIATELLE ALLA CHITARRA - 14/28
PA wild mushroom soffritto, sweet Italian sausage, Taleggio, sage

(v) LAUREL HILL FARM TROUT - 16
braised swiss chard, crispy lima beans, Calabrian chili oil

BEEF CHEEK - 20
smoked cabbage, caraway spaetzle,
crisp buckwheat, juniper

(v) ROASTED HALF CHICKEN (for 2) - 36
harissa, zatar, sweet potato-shitake hummus, tzaziki, falaffel

CASSOULET (for 2) - 40
pork trotters, pork belly, boudin blanc,
boudin noir, duck confit, runner beans, persillade

(v) items are or can be prepared vegetarian