Dinner Menu

April 10th, 2014

Salumi – 12

ciccioli, mortadella, duck speck, toscana, lardo

SALUMI – 30

coppa di testa, duck speck, fiocco, lomo, braseola, culatello, pepperone, finocchiona, sopressata, Spanish chorizo, toscano, ciccioli, pate campagnola, smoked duck and pork rillettes, mortadella, nduja, lardo

Bitter Greens Salad - 11

charred treviso, radicchio, veal braseola, miatake mushrooms, Pecorino Romano, old balsamic, pomegranate molasses, juniper, pickled, crispy and creamed sunchokes

Smoked Laurel Hill Farms Trout - 12

rose crepe, orange yogurt, green curry, marcona almonds, pickled cauliflower, golden raisin

Beef Tartare - 12

pickled carrot romesco, chimichurri, burnt scallion, radish, black garlic, manchego, sherry

Chorizo Sausage - 10

pork, lamb, venison, goat, veal, beef, chicken & duck, chickpeas, sherry, San Marzano tomatoes, ancho chili, cilantro custard, coriander seed brittle, pickled cucumber & radish, avocado

 

-supper-

Morel, Maitake and Honey Mushroom 'Risotto' - 25

cocoa, Taleggio, parsley, crispy garlic

Spaghetti Carbonara - 11/ 22

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

Saffron Pappardelle - 26

braised lambcetta, lamb nduja, San Marzano tomatoes, ricotta salata, mint, pistachio

Sugo - 27

lobster, veal neck, cotechino, ricotta cavatelli, San Marzano tomatoes, basil, pine nuts

Red Wattle Pork Loin Roast - 35

guanciale, sauerkraut, crispy smoked fingerling potatoes, rosemary,

sauce ravigotte, violet mustard

Meyer Ranch Hanger Steak -31

brown butter potato fondue, beemster- horseradish custard, caramelized onion, roasted butter lettuce, beet jus, pickled shallot

Gluttony - 36

boudin noir, pork belly, squab breast, pig cheek, spiced pumpkin, coffee- bacon streusel, pickled ramps, ramp mustard, braised napa cabbage