June 7th, 2015

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

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*
rhubarb mignionette, lemon

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



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*


Served with pickles/mustards/crostini

    Salumi – 12*
duck rillettes, 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, rabbit terrine, ciccioli, mortadella, nduja



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

 Copper River 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 - 14
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




  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 quinoa 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, lamb's quarters 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