Dinner Menu

March 22st, 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 Mushroom 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

Beef Tartare - 12

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

Foie Blonde - 13

blood orange & pistachio panettone, cocoa, green cardamom, ice wine, honey, long pepper

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

Pork Rinds - 6

salt, sugar, espelette pepper

-supper-

Bronzino - 27

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

Spaghetti Carbonara - 11/ 22

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

Painted Hand Farm Rose Veal Neck & Shank "Florentine" - 26

spinach pappardelle, marsala, roasted mushrooms & shallots, mozzarella,

fennel pollen, lemon, evoo

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

Meyer Ranch Hanger Steak -31

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

Thoma Farm Rack of Lamb and Merguez Sausage - 36

black olive caramel, smoked goat cheese, hazelnut pudding, roasted beets, lavender, saffron, cabernet, parsley