June 13th, 2014

Salumi – 12

duck rillette, mortadella, prosciutto, salami negroni, lardo, prosciutto

SALUMI – 30

 duck speck, fiocco, culatello, veal culatello, coppa secca, black strap ham, prosciutto, finocchiona, sopressata, Spanish chorizo, toscano, negroni, ciccioli, pate campagnola, smoked duck and pork rillettes, rabbit terrine, mortadella, nduja, lardo

Strawberry Gazpacho - 10

green cardamom custard, olive caramel, pine nut, pickled ramp

Butter Lettuce Salad - 12

bruleed Dragonfly boucheron, sweet onion & vanilla vinaigrette, strawberry, prosciutto, saba and strawberry conserva, pickled strawberries, pistachio brittle, crispy shallots

Asparagus & Smoked Goat Cheese Terrine - 9

burnt ramp mustard, lemon- thyme balsamic, pink pepper, shaved asparagus, pickled mushrooms, squash blossoms, golden crumb

Raw Salmon - 13

whole grain toast, fork smashed avocado, lemon- ver jus marmalade, cucumber, dehydrated pickled red onion, chèvre, dill

Raw Beef - 12

smoked picholine olives, golden beet carpaccio, ruby beet & pomegranate espuma, black garlic, sorel, espelette, hazelnut

 

 

-supper-

Spaghetti Carbonara - 11/ 22

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

White Bean and Nudja Tortellini - 27

octopus, ver jus rouge, almonds, oil cured olive, ricotta salata, Calabrian chili oil,

basil, smoked pork broth

Black Olive Pappardelle - 26

lamb bolognese, mint, feta, bagna cauda

Olive Oil Poached Heritage Farm Chicken - 27

crispy skin, whole wheat gnocchetti, swiss chard, tarragon, curds and whey

Berkshire Pork Loin Roast - 33

guanciale, sauerkraut, crispy smoked fingerling potatoes, rosemary,

sauce ravigotte, violet mustard

Gluttony - 36

squab breast, boudin noir, duck confit, lavender honey glaze, pickled cherries, chestnut panisse,

dandelion, lovage, dukka

Leg of Thoma Farm Lamb - 37

falafel, charred zucchini, tzatziki, roasted tomatoes, burnt red onion & lemon, parsley juice, roasted garlic

Meyer Ranch Hanger Steak -32

porcini mushroom aioli, french fried potatoes, burnt asparagus, caramelized onion, beet jus