Dinner Menu

April 2nd, 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, ciccioli, pate campagnola, smoked duck and pork rillettes, mortadella, nduja, lardo

Winter Salad - 11

charred treviso, radicchio, veal braseola, miatake mushrooms, Taleggio, 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

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-

Black Sea Bass - 28

bacon, sweet and sour romaine, oven dried Pennsylvania tomatoes, black caraway mustard, meyer lemon, dill

Spaghetti Carbonara - 11/ 22

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

Smoked Potato Gnocchi - 26

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

Berkshire Pork - 35

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

Duck Confit Ravioli - 27

 root vegetable, Sicilian chestnut veloute, 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