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 ricotta, sweet corn cream, caviar /16

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

Little Neck Clams, warm on the half shell, algae yuzu foam, chili and herb oil, bonito crumble /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

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

Citrus Salad, shaved asparagus, marinated sungold tomatoes, goat feta, fermented strawberry mint vinaigrette /12

Mains

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

roasted half chicken, sweet corn puree, brown butter, summer vegetables /36

braised Monkfish Bouillabaisse, lemongrass, saffron, tomato, swiss chard /36

flame-grilled ribeye, chimichurri, herb salt, served medium rare /40

Desserts

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

house made sorbet & ice cream /10