April 9th, 2015

SALUMI
Served with pickles/mustards/bread

    Salumi – 12*
duck rillettes, mortadella, coppa secca, soppresatta, lardo

     SALUMI – 40*
duck speck, black strap ham, coppa secca, braseola, lomo, Spanish chorizo, salami negroni, soppresatta, lamb cocoa and espelette, chicken rillettes, rabbit terrine, pate campagnola, duck rillettes, ciccioli, mortadella, lardo, nduja

  2 Year Proscuitto - 20*

 

CRUDO

 Island Creek Oysters (half dz or whole) - 16/32
'escabeche' hot sauce, olorosso sherry mignonette

Tuna Mojama, marcona almond, chili oil - 6*

Bacalao en Aceite, cauliflower catalan - 6*

Steelhead Roe, smoked milk panna cotta, green cardamom - 7*

Swordfish Finocchiona, fennel relish, pollen, brittle - 6*

Clam Escabeche, vermouth, garlic, chilies, crostini- 6*

 Beef – 6* 
pickled jalapeño, oyster aioli, black garlic, shallot, cured egg yolk, salt & vinegar chips, butter lettuce

 

SNACKS 

Escarole Salad  – 9
smoked-spiced duck breast, sauce tonnato, giardiniera, licorice-sumac honey, cilantro

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

Montadito - 8
grilled bread, morcilla, spinach béchamel, roasted peppers, sherry caramel, caramelized crab

Chicharrones - 6
salt, sugar, espelette pepper


 

 

 PASTA – half and whole

Cocoa Pappardelle – 11/22
taleggio, Beemster, mushroom soffritto, hazelnut, watercress

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

 

Walleyed Pike – 28
potato forchette, piperade, salsa verde, sweet garlic, burnt red onions

 Heritage Farm Chicken - 26
sweet potato hummus, beet-black olive yogurt, falafel, feta, cucumber, saffron, cipollini

Le Bella Farm Duck – 27
breast, huckleberry, confit and brie tart, fine herb custard, radicchio, kumquat, old balsamic, hazelnut

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

NS Troutman & Sons Cote de Boeuf au Poivre, 34 oz - 90
traditionally garnished

 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