October 23rd, 2014

Salumi – 12

smoked pork and duck rillettes, soppresatta, lardo, coppa di testa, duck speck

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, pate campagnola, rabbit terrine, lardo

Chanterelle Mushroom Soup - 10

fried egg, burrata, brioche, leek ash

Kumamoto Oysters - 16

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

Copper River Salmon - 13

hibiscus cured, ginger yogurt, rosehip honey, roasted cucumber, marcona almond, orange, fernet, cilantro

Beef Tartare - 12

pickled mushrooms, celery, black garlic, parmesan, pickled dehydrated red onion, aspic

Gnudi - 13

tomato conserva, lardo, brandade de bacalao, calabrian chili, herbed pumpkin brodo, grana padano, botarga, sage

 

 

-supper-

Spaghetti Carbonara - 12 / 24

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

Squid Ink Linguine - 13 / 26

blue crab, clam broth, squid, lemon, brown butter, chili, parmesan, parsley

Chervil and Goat Cheese Cavatelli - 13 / 26

chestnut, duck and pear sugo, rosemary, smoked ricotta salata

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 noir, boudin blanc, squab breast, bacon confit, sauerkraut, meat caramel apples, potato forchette, violet mustard, sauce ravigotte, rosemary

Meyer Ranch Hanger Steak - 35

octopus, padron peppers, pimenton aioli, potato chorizo, scallion, cilantro