July 19th, 2014

Salumi – 12

pork rillettes, nudja, salami negroni, lardo, duck speck

SALUMI – 30

 duck speck, lomo, spalla, veal culatello, coppa secca, black strap ham, finocchiona, sopressata, Spanish chorizo, toscano, negroni, ciccioli, smoked pork rillettes, duck rillettes, pate campagnola, chicken terrine, lardo

Heirloom Tomato Gazpacho - 10

feta, tarragon, lemon, olive caramel, wood sorel

Summer Beans - 12

spiced smoked duck, smoked tuna vinaigrette, basil, charred tomato- honey,

angelica, giardiniera

Copper River King Salmon Tartare - 13

whole grain toast, fork smashed avocado, lemon- ver jus marmalade, cucumber, dehydrated pickled red onion, chèvre, dill

Beef Tartare - 12

smoked picholine olives, golden beet carpaccio, ruby beet & pomegranate espuma, black garlic, sorel, espelette, hazelnut

Scallops - 13

fennel pollen and goat cheese cavatelli, English peas and their broth, melted red onions, vanilla, lemon oil

-supper-

Spaghetti Carbonara - 11/ 22

salty pork bits, peas, egg, soffritto, roasted garlic, Pecorino Romano

Oil Cured Olive Pappardelle - 25

Painted Hand Farm goat sugo, San Marzano tomatoes, Sangiovese, ricotta salata,

mint, bagna cauda

Heritage Farm Chicken - 26

corn pudding, roasted gem lettuce, bacon, tomato jam, ramp pesto aioli

Berkshire Pork Loin Roast - 33

romesco, salsa verde, smoked fingerling potatoes, young onion, pickled shrimp, manchego

Thoma Farm Lamb - 38

falafel, zucchini, tzatziki, roasted tomatoes, burnt red onion & lemon,

parsley juice, roasted garlic

Duck Pork Squab - 36

confit, strawberry- lavender sausage, breast, smoked beets, cipollini onion, buckwheat porridge, blueberry, goose berry, cherry, orange blossom, burnt rosemary

Meyer Ranch Hanger Steak - 32

Jubilee Hilltop Farm Ribeye - 36, Strip - 37, Filet - 38

caramelized onion, smoked cheddar custard, roasted swiss chard, collards and kale, burnt garlic scape mustard, brown butter potato fondue, beet bordelaise