Dinner

Starters & Plates

rustic MUSHROOM SOUP, onion, thyme, lemon oil, crisp sage /12

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

Zucchini Crepe Cake, goat ricatta, squash puree, caviar, ramp powder /16

Scallop Crudo, fennel pollen infused buttermilk, apple puree, Meyer lemon preserve /18

Mussels, braised tomato, fresh herbs, espelette, grilled sourdough /18

Vegetables

Passerine Potatoes, Stracciatella dip, roasted garlic, beef tallow /12

Roasted Mushrooms, seasoned egg yolk, herb oil /10

chilled asparagus, summer squash puree, fried capers, salmon roe /16

fennel & beet salad, pickled kumquats, chicory, pistachios /13

Killed Greens, red butterhead lettuce, pea tendrils, cucumber, red onion, dill, tallow vinaigrette /12

Mains

ramp Bucatini, soppressata, sungold tomatoes, charred garlic scapes, basil pesto, pecorino, sourdough breadcrumb /28

Diver Scallops, roasted mushrooms, seasoned egg yolk, herb oil /27

Grilled Whole Bronzino, marinated olives, greens, green goddess puree, charred lemon /36

roasted half chicken, green garlic puree, local wheatberry salad /36

flame-grilled ribeye, creamy mushroom pan sauce, dressed greens /38

Desserts

Strawberry Trifle Trifle , lemon sponge, lemon curd, swiss meringue, graham cracker crumb /15

house made sorbet & ice cream /10