Dinner Menu

March 15th, 2014

Salumi – 12

rabbit terrine, mortadella, duck speck, lavender saucisson sec, lardo

SALUMI – 30

coppa di testa, duck speck, fiocco, lomo, culatello, venison culatello, pepperone, fernet branca and oil cured olive, lavender saucisson sec, ciccioli, pate campagnola, smoked duck and pork rillettes, rabbit terrine, mortadella, nduja, lardo

Cream of Cauliflower Soup - 11

jumbo lump Louisiana crab, lemongrass yogurt, green curry, crispy shallot, scallion, lime

Winter Salad - 10

radicchio, blood orange, pomegranate, candied hazelnuts, pickled sunchokes, Round Top sheep blue, rosemary, red cabbage mustard

King Chinook Salmon - 14*

hibiscus, fernet branca & beet cured, baby beets, cucumber, green apple, Meyer lemon, rose, marcona almond

Beef Tartare - 12

black garlic, old balsamic, dehydrated pickled red onions, celery, pickled mushrooms, parmesan reggiano, aspic

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

-supper-

Spaghetti Carbonara - 11/ 22

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

Bronzino - 27

white bean puree, artichoke, Meyer lemon, rapini- walnut pesto, crispy garlic, chili oil

Gnocchi - 26

braised lambcetta, lamb nduja, San Marzano tomato, ricotta salata, Calabrian chili, oil cured olive, mint, pistachio

Red Wattle Pork Rib Roast Chop - 35

bacon and red wine braised lentils, roast carrots, egg, charred treviso, garlic crouton, smoked baby onion, maple- apple cider pickled mustard seeds

HIghland Farm Squab Breast & Braised Bacon - 34

root vegetable agnolotti, Sicilian chestnut, smoke buttered apples, sour huckleberry, sage, brown butter

Painted Hand Farm Rose Veal Breast - 37

roasted shallot and mushroom "risotto", smoked mozzarella fondata, escarole, apricot and raisin mostarda, parsley, cocoa, molasses

Meyer Ranch Hanger Steak -31

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