MARCH 8th, 2019

ISLAND CREEK OYSTERS - 18/36
mignonette, lemon

SALUMI - 25
culatello, panchetta, duck speck, ciccioli, finocchiona,
leek ash-porcini salami, fernet salami, nduja, pickles, mustards, focaccia

(v) LA GOURMANDINE BLACK OLIVE FOCACCIA - 7
whipped lardo, roasted elephant garlic, pecorino romano

PRIME BEEF TARTARE - 14
pickled jalapeño, oyster aioli, black garlic, shallot,
cured egg yolk, malt vinegar chips, butter lettuce

SWEET ONION AND BRIOCHE SOUP - 10
Tomme de Savoie, sherry, thyme

(v) BEETS - 10
maple goat cheese espuma, hazelnut, black olive, cilantro, coriander, pickled red onion

WHITE BEAN RAVIOLI en BROTO - 14/28
duck confit, braised kale, pecorino, calabrian chili, salty pork bits

(v) TAGLIATELLE ALLA CHITARRA - 14/28
PA wild mushroom soffritto, sweet Italian sausage, swiss chard pistachio pesto, Taleggio

(v) LAUREL HILL FARM TROUT - 18
braised swiss chard, clabrian chili oil, crispy fried lima beans, burnt lemon

BEEF CHEEK - 21
smoked cabbage, caraway spaetzle,
crisp buckwheat, juniper

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

PORK (for 2) - 40
pork rillette, boudin noir, red wine & bacon lentils, apple, turnip, sauce ravitgote

(v) items are or can be prepared vegetarian