Dinner Menu

April 19th, 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

Butter Lettuce Salad - 11

Taleggio creamed ramps, sweet onion, vanilla, tarragon and ramp dressing, pancetta,

pan fritto, old balsamic

Green Garlic Potato Soup - 9

dandelion, bacon, maple, banyuls, egg, crispy garlic, scallion

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

Boudin Noir - 11

spiced pumpkin, crunchy sunchoke, celery root, cocoa, coffee- bacon streusel, beemster

 

-supper-

Cedar Plank Copper River King Salmon and Mussels - 30

melted napa cabbage, oil cured honey mushrooms, East End Brewing Monkey Boy,

creme fraiche, dill

Spaghetti Carbonara - 11/ 22

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

Sugo - 27

goat cheese cavatelli, lobster, veal neck, pig's heart, San Marzano tomato, basil, pine nuts

Berkshire Belly Chop - 32
Berkshire Loin Roast - 35

guanciale, sauerkraut, crispy smoked fingerling potatoes, rosemary,

sauce ravigotte, violet mustard

Meyer Ranch Hanger Steak -31

Painted Hand Farm Rose Veal Double Cut Chop - 48

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

Gluttony - 36

squab breast, duck confit, pork belly, toasted oats, hazelnut, rhubarb, lovage,

braised leek, sour huckleberry

Zampone - 40

pig's heart- sweet Italian sausage stuffed, mushroom risotto, roasted carrots