Dinner

First Harvest

fields edge red kuri squash soup, red kuri heirloom, lapsang souchong tea, lemongrass /12

Local Cheese Plate, selection of three cheeses, pickles, seasonal fruit jam /20

Local Duck Rillette, clarified butter, cornichons, grain mustard, sourdough /16

Purple Sweet Potato Crepe Cake, savory crepe cake, beet ricotta, vadouvan cream, caviar /18

The Garden

Passerine Potatoes, Stracciatella dip, roasted garlic, herbs de provence /12

Beet Tartare, basil, dill shishito créme, house potato chips /16

Lacinado Kale Salad, creamy sorrento vinaigrette, pickled asian pears, sultanas /14

Charred Local Cabbage, miso dressing, pickled shallots, aged comte, pecorino /14

Flame-Grilled Carrots, honey, shallot, sumac, fennel soubis /12

From the Farm, Sea & Pantry

Braised Lamb Ragu, hand-made rigatoni, parmesan espuma, orange zest, espelette, mint /26

Fresh Bucatini Pasta, roasted mushrooms, black garlic shoyu, madeira cream sauce, aged reggiano /28

whole grilled branzino, tarragon cream, fin herbs, shallot, salmon roe /36

roasted half chicken, saffron, seasonal vegetables, bread & butter pickles /36

flame-grilled Butcher's Cut, chef's selection accoutrements, served medium rare

A Last Note

house made sorbet & ice cream /10

rotating Seasonal dessert