March 20th, 2015

 

SALUMI
Served with pickles/mustards/bread

 

Salumi – 12 *
ciccioli, nduja, duck speck, Spanish chorizo, lardo

 

           SALUMI – 40 *
duck speck, culatello, coppa secca, braseola, lomo, fiocco, fernet and oil cured olive, Spanish chorizo, finocchiona, salami negroni, chicken rillettes, rabbit terrine, pate campagnola, duck rillettes, ciccioli, mortadella, coppa di testa, lardo, nduja

 

 

CRUDO

 

Island Creek Oysters (half dz or whole) – 16/32*
‘escabeche’ hot sauce, oloroso sherry mignonette

 

Albacore Tuna – 13*
smoked beet tahini, cucumber, bergamot, grapefruit, avocado, vadouvan- white ver jus, cilantro, toasted coriander

 

Beef – 12* 
pickled jalapeño, oyster aioli, black garlic, shallot, cured egg yolk, salt & vinegar chips, butter lettuce

 

 

 

SNACKS

 

Frisse “Aux Lardon”  – 9
bacon, garlic crouton, dehydrated pickled red onion, tarragon-banyuls-mustard vinaigrette, Heritage Farm egg

 

Artichokes a la Perigord - 12
black truffle, burnt lemon fromage blanc, hazelnut, chervil, fried garlic, parmesan, pickled egg white

 

Chicharrones - 6
salt, sugar, espelette pepper

 

Morcilla Sausage – 10
Saffron crepe, spinach, golden raisin, marcona almonds, fried cauliflower

 

 

 

PASTA – half and whole

 

Bacon, Kale & Mozzarella Agnolotti – 13/26
clam, fennel, smoked chicken brodo. Beemster, thyme

 

Spaghetti Carbonara – 10/ 20  
salty pork bits, peas, egg, roasted garlic, soffritto, Pecorino Romano

 

Squid Ink & Leek Ash Gnudi – 13/26
Jamison Farm lamb heart bolognese, smoked goat cheese, mint,
black olive oil

 

Parisian Gnocchi – 13 / 26
smoked Jubilee Hilltop Farm beef brisket, San Marzano tomato, ricotta, oregano, pine nut, Calabrian chili

 

 

 

ENTREES

 

Black Cod – 25
brandade de bacalao, cauliflower Catalan, lemon and olive oil custard, parsley, crispy capers and garlic

 

Heritage Farm Chicken - 26
salt-roasted sweet potatoes, sweet & sour kale, preserved meyer lemon yogurt, harissa honey, lavender, caper, pistachio

 

Le Bella Farm Duck Confit – 27
caramelized parsnip and brie tart, fine herb custard, duck fat, treviso, kumquat, old balsamic, hazelnut, poached egg

 

Meyer Ranch Hanger – 32
lyonnaise potatoes, porcini aioli, caramelized onion, arugula pesto,  roasted romaine, fried egg

 

Charcroute - family style for 1 or more - 30 Per Portion
boudin noir, boudin blanc, trotter croquette, bacon confit, pork tenderloin,  chicken and sweetbread galantine, sauerkraut, meat caramel apples, smoked- roasted potatoes, violet mustard, sauce ravigotte, rosemary