October 17th, 2018

ISLAND CREEK OYSTERS - 18/36
mignonette, lemon

SALUMI - 25
26-month culatello, duck speck, coppa di testa, ciccioli, fuet,
leek ash-porcini salami, negroni salami, nduja, pickles, mustards, focaccia

(v) DANIELLE’S POTATO FOCACCIA - 7
whipped lardo, roasted elephant garlic, pecorino romano

DRY AGED BEEF TARTARE - 14
pickled jalapeño, oyster aioli, black garlic, shallot,
cured egg yolk, salt & vinegar chips, butter lettuce

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

(v) ARTICHOKE - 10
sunflower, apple cider,
brined carnival squash, vegetable ash

(v) CHESTNUT AGNOLOTTI - 13/26
asian pear, brown butter, Alpine Heritage Cheddar, onion oil, black pepper

(v) PORCINI TAGLIATELLE ALLA CHITARRA - 14/28
PA wild mushroom soffritto, sweet Italian sausage, Taleggio, sage

(v) LAUREL HILL FARM TROUT - 16
preserved lemon, sunchoke, parsley, Calabrian chili

BEEF CHEEK - 20
apple cider braised collard greens,
carrot, rosemary, orange, coffee

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

(v) CHOUCROUTE (for 2) - 40
pork loin, pork belly, pig feet croquette, boudin blanc,
boudin noir, sauerkraut, smoked potatoes, roasted apple,
meat caramel, sauce gribiche, whole grain mustard

(v) items are or can be prepared vegetarian