June 5th, 2015

BREAD AND 'BUTTER'
half and whole - 4/8
black olive focaccia, whipped lard, EVOO, roasted garlic, preserve citrus, capers, fried rosemary


OYSTERS
half dozen or whole
Island Creek Oysters (Duxbury Bay, Massachusettes)
Sen on the Bay Oysters (Bedec Bay, New Brunswick)


Raw on the Half Shell - 16/32*
ramp mignionette, lemon

Roasted - 17/34
ramp verjus, pickled mustard seeds, grape, pancetta

 

SALUMI DI MARE

Bacalao en Aceite, cauliflower catalan - 6*

Steelhead Roe, celery, smoked mussel and squid ink panna cotta, green cardamom, Beemster - 7*

Sockeye Salmon 'Nduja,' crostini, pickled peppers, chives - 6*

Tuna Mojamamarcona almond, chili oil - 6*

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

Cynar cured Laural Hill Trout, rose pickled rhubarb, artichoke chips, lemon-pepper honey - 6*

 

SALUMI
Served with pickles/mustards/crostini

    Salumi – 12*
ciccioli, nduja, duck speck, leek ash and porcini salami

     SALUMI – 40*
duck speck, black strap ham, coppa secca, lamb culatello, fiocco, spalla, porchetta secca, coppa di testa, 
leek ash and porcini salami, Spanish chorizo, chicken rillettes, pate campagnola, duck rillettes, ciccioli, mortadella, nduja

 

 SNACKS 

Asparagus Vichyssoise- 10
lemon, chervil, vanilla, carrot, pickled shrimp

 Sockeye Salmon Crudo - 14*
fork-smashed avocado, whole grain toast, pickled dehydrated red onion, black olive yogurt, grapefruit, dill

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

Churros De Bacalao - 9
saffron yogurt, toasted vadouvan, pickled asparagus, summer savory

Foie Blonde - 12
warm toasted brioche, waxed apricot honey, preserved mission figs, ice wine
 

 

 PASTA – half and whole

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

Wild Nettle Papardelle - 14/28
soft shell crab, morel mushrooms, butter, lemon, parsley

Squid Ink & Leek Ash Gnudi – 13/26
octopus and pancetta bolognese, black olive oil, dehydrated smoked tuna, basil

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

pine nut, Calabrian chili

 

 

ENTREES

  Pickled Spanish Mackerel– 28
spicy fermented ramp - napa cabbage and knotweed, smoked farro, crispy sesame rice, slow cooked egg

Heritage Farm Chicken - 26
green curry, roasted strawberry yogurt, chickpea and buckwheat socca, sweet and sour romaine, pistachio

Le Bella Farm Duck – 27
breast and confit. beet egg noodles, green garlic, poached egg, burnt lemon and dandelion tea

 Meyer Ranch Hanger – 34
roasted porcini mushrooms, pickled garlic scapes, caramelized onion, lyonnaise potatoes, beet bordelaise, arugula pesto

 Charcroute - family style for 1 or more - 30 Per Portion

boudin noir, boudin blanc, bacon confit, squab breast, chicken and sweetbread galantine, trotter croquette, ramp sauerkraut, pickled cherries, smoked-roasted potatoes, meat caramel, espresso mustard, lovage