02 20 16

November 17, 2018

ISLAND CREEK OYSTERS - 18/36
mignonette, lemon

SALUMI - 25
26-month culatello, duck speck, coppa di testa, ciccioli, fuet,
leek ash-porcini salami, negroni salami, nduja, pickles, mustards, focaccia

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

DRY AGED BEEF TARTARE - 14
pickled jalapeño, oyster aioli, black garlic, shallot,
cured egg yolk, salt & 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

(v) PUMPKIN RAVIOLI - 13/26
smoked chestnut, pumpernickel, 3 year Alpine Heritage Cheddar, dill

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

(v) LAUREL HILL FARM TROUT - 16
preserved lemon, sunchoke, parsley, Calabrian chili

BEEF CHEEK - 20
apple cider braised collard greens,
carrot, rosemary, orange, coffee

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

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

(v) items are or can be prepared vegetarian