November 28th, 2014

Salumi – 12

ciccioli, duck speck, lardo, fernet & oil cured olive, nduja

SALUMI – 40

 duck speck, spalla, culatello, coppa secca, braseaola, sopressata, Fernet & oil cured olive, toscana, salami negroni, Spanish chorizo, pepperone, ciccioli, coppa di testa, smoked duck & pork rillettes, pate campagnola, rabbit terrine, lardo, nduja

Butternut Squash Soup - 10

morcilla sausage, smoked egg, manchego, marcona almond, basil

Roasted Beausoleil Oysters - 16

beer, bacon, kale, kohlrabi, horseradish, lemon

Autumn - 13

burnt blue hubbard squash, crab, lemongrass mayo, carrot persimmon custard, crispin apples, parsley, pickled shallot & sunchoke, fried garlic

Sockeye 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 red onion, aspic

Brussels Sprouts - 11

paw paw- maple glaze, smoked goat cheese, bacon, pepitas

 

-supper-

Spaghetti Carbonara - 12 / 24 w/ White Alba Truffles - 27/ 54

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

Parisian Gnocchi - 13 / 26

smoked Jubilee Hilltop Farm beef brisket, San Marzano tomatoes, ricotta, oregano, pine nut, calabrian chili

Heritage Farm Chicken Confit - 25

salt roasted sweet potatoes, sweet & sour kale, meyer lemon yogurt, harissa honey, lavender, picholine olive, caper, pistachio

Duck Confit - 28

lentils, blistered grapes, pickled raisins, pancetta, escarole, poached egg, concord grape mustard, garlic croutons

Bratwurst - 26

spaetzle, fried egg, speck, cabbage, beer, mustard-dill creme fraiche, parsley

Moroccan Stew - 32

braised Painted Hand Farm goat and merguez sausage, chickpeas, pomegranate, pickled celery, hazelnut, mint

Painter Hand Farm Boer Goat "Porchetta" - 38

membrillo, charred radicchio, sunchoke, smoked walnut custard, carrots, lemon, vanilla

Gluttony - 36

rashers, boudin noir, boudin blanc, bacon confit, trotter croquette, sauerkraut, meat caramel apples, smoked- roasted potatoes, violet mustard, sauce ravigotte, rosemary

Meyer Ranch Ribeye - 36, Deckle - 44

beet jus braised, bone marrow, taleggio & smoked potato fondues, brown butter broccoli, tarragon shallot pickles