Dinner

Starters & Plates

fields edge red kuri squash soup, Japanese heirloom, sage brown butter, marigold flowers /12

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

Butternut Squash Crepe Cake, savory crepe cake, butternut squash, browned butter, aged parmesan reggiano espuma, sage powder, caviar /16

Vegetables

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

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

Fall Dandelion Salad, chicory, dandelion greens, fall radish, figs, purple basil, pepitas, basil vinaigrette /12

Charred Local Cabbage, anchovy dressing, pickled purplette onions, cured egg yolk, pecorino /14

Flame-Grilled Carrots, honey, shallot, sumac, fennel soubis /10

Mains

Braised Lamb Ragu, local hand-made rigatoni, san marzano tomatoes, parmesan espuma, orange zest, espelette, mint /23

Fresh Pappardelle Pasta, roasted mushrooms, black garlic shoyu, madeira cream sauce, cured egg yolk /29

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

roasted half chicken, butternut squash puree, fall vegetables, zaatar /36

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

Desserts

house made sorbet & ice cream /10

rotating Seasonal dessert