October 4th, 2014
Salumi – 12
smoked pork and duck rillettes, soppresatta, lardo, coppa di testa, culatello
SALUMI – 40
duck speck, spalla, culatello, fiocco, coppa secca, sopressata, Fernet & oil cured olive, salami negroni, Spanish chorizo, pepperone, ciccioli, coppa di testa, smoked duck & pork rillettes, chicken rilletes, pate campagnola, rabbit terrine, lardo
Chanterelle Mushroom Soup - 10
fried egg, burrata, brioche, leek ash
Kumamoto Oysters - 18
flower- rhubarb ver jus, mustard
Beets & Beets & Beets & Beets - 12
herb roasted, smoked, pickled, tahini, smoked goat cheese, ground cherries, burnt red onion, sesame, tarragon, cardamom brittle
Laurel Hill Farm Trout - 12
hibiscus cured, ginger yogurt, rosehip honey, roasted cucumber, marcona almond, orange, fernet, cilantro
Beef Tartare - 13
smoked picholine olive, golden beet carpaccio, ruby beet & pomegranate espuma, black garlic, sorrel, espelette, hazelnut
A Nice Little Spanish Dish - 13
octopus, padron peppers, pimenton aioli, potato chorizo, scallion, cilantro
-supper-
Spaghetti Carbonara - 12 / 24
salty pork bits, peas, egg, roasted garlic, soffritto, Pecorino Romano
Squid Ink Linguine - 13 / 26
blue crab, clams, squid, lemon, brown butter, chili, parmesan, parsley
Goat Cheese Cavatelli - 13 / 26
braised pig cheek, hot Italian sausage, sweet proper ragu, smoked ricotta salata, Calabrian chili
Gnudi - 26
tomato conserva, lardo, brandade de bacalao, calabrian chili, herbed pumpkin brodo
Heritage Farm Chicken - 26
lemon-pistachio couscous, cumin yogurt, baba ganoush, harissa, fried cauliflower,blistered grapes, mint
Berkshire Pork Loin Roast - 34
romesco, salsa verde, smoked fingerling potatoes, young onion, pickled shrimp, manchego
Gluttony - 27
boudin blanc, squab breast, bacon confit, sauerkraut, meat caramel apples, potato forchette, violet mustard, sauce ravigotte, rosemary
Meyer Ranch Hanger Steak - 35
leek soubise, cipollini onion, caramelized onion puree, beet bordelaise, smoked potato fondue, oyster- horseradish mayo, Birchrun blue cheese