Dinner Menu

May 3rd, 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 and ramp dressing, pancetta,

pan fritto, old balsamic

Green Garlic Potato Soup - 9

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

King Red Salmon Tartare - 13

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

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

 

-supper-

Ramp Ash and Goat Cheese Cavatelli - 24

Beemster, pine nut, ramp, shitake & crimini mushrooms, brodo

Saffron Pappardelle - 27

mussels, calamari, shrimp, oil cured olive, Calabrian chili, fennel, basil

Spaghetti Carbonara - 11/ 22

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

Berkshire Pork Loin Roast - 35

guanciale, sauerkraut, crispy smoked fingerling potatoes, rosemary,

sauce ravigotte, violet mustard

Meyer Ranch Hanger Steak -31

brown butter potato fondue, cheddar- horseradish custard, caramelized onion,

roasted romaine lettuce, beet jus, pickled shallot

Bacon Confit - 25

cannellini beans, roasted carrots, grilled ramps, ramp pesto

Gluttony - 36

squab breast, duck confit, boudin noir, toasted oats, hazelnut, rhubarb, lovage,

braised leek, sour huckleberry